The oyster bar, steam kettles, and live crab and lobster tanks of the 4,000 square-foot (!) Ballard Annex are brought to you by the entrepreneurs behind the big, fancied-up barbecue restaurant Kickin’ Boot Whiskey Kitchen and its Portland replicant, Southland Whiskey Kitchen. They also own Ballard Mexi-party spot Matador, plus six more Matadors (at this writing) in Washington, Oregon, and Idaho. So, a seafood restaurant: why not? Chef Josh Green (Virginia Inn, Ponti) is "at the helm."
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