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The Walrus and the Carpenter Restaurant Review: The lines start forming before 4 p.m., when the doors open. Loyal regulars know well to come early or be prepared to wait for a seat in the homey, historic Kolstrand Building space, all dolled up in cheerful white with conversation-starting lighting. Take a seat 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: 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. Let your polished server help with pairing.