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The Walrus and the Carpenter Restaurant Review: Loyal regulars know to arrive early or prepare to wait for a seat in the tiny, cool hallway that is the restaurant. At the back of the historic Kolstrand Building space, all dolled up in cheerful white with conversation-starting lighting, guests settle in at the zinc bar and slurp on a dozen bivalves. Blue Pools from Hama Hama and Kusshis from British Columbia are the haute tumbled oysters, extra plump and tasting of the sea. The short list of small plates changes daily, although the mainstays tend toward turf. If you're a fan of steak tartare, don't miss this version. We also suggest the grilled sardines and smoked trout. Sweets are simple and satisfying and include roasted medjool dates with sea salt, maple bread pudding, and lemon saffron cake. Cocktails are well-crafted and the wine list leans toward European classics. Ask your polished server to help with pairings.