Salty Girls Sequim Seafood Co.
Oyster bar and seafood restaurant
Hours: (Tentative) 11 a.m.-5 p.m. on Mondays, 11 a.m.-10 p.m. Tuesdays, Wednesdays, Fridays and Saturdays, closed Thursdays, and 11 a.m.-3 p.m. on Sundays. Kitchen closes at 8 p.m. with raw bar available
Where: 210 W. Washington Street, Sequim
Contact: Call 360-775-3787 or visit https://saltygirlsseafood.com
Tracie Millett and Lavon Gomes can add oyster bar and seafood restaurant owners to their resumes next to resort and boat rental owners, as well as charter boat captains.
Millett and Gomes officially opened the doors of their new business Salty Girls Sequim Seafood Co. on April 6 at 210 W. Washington Street between Tedesco’s Italian Fresh and Peninsula Taproom.
The business is both an oyster bar and a seafood restaurant, owners say, and offers locally sourced seafood from Sequim and Discovery Bay, along with “grown-up” grilled cheese sandwiches, salads, and a bar offering wine, beer on tap, and specialty cocktails.
Owners said while opening an oyster bar and seafood restaurant was not what they originally intended, the business is a marriage of providing fresh seafood to customers and their other business ventures on the water.
“Salty Girls was born from being connected to the brine,” Gomes and Millett said.
The two women already own Sunset Marine Resort located off East Sequim Bay Road and GoXpeditions, a canoe, kayak and boat rental company at John Wayne Marina.
After earning their captain’s license this year and purchasing a charter boat to give boat tours, the two headed to Peninsula Taproom to celebrate already knowing owners Sean and April O’Neill.
“We just finished our exams for our captain’s licenses and then we went next door to celebrate and have a beer,” Millet said.
Not long after, the two women decided to open up shop for what they thought would be a small fish market, similar to Pike’s Place in Seattle, to satisfy the needs of their resort customers looking for sources of fresh seafood.
“The original concept was small,” Millett said.
“It really became a lot more than what we originally intended but it’s been really fun.”
Owners said they wanted to keep their menu simple and their food as fresh as possible. They also aim to source their products locally from their oysters to their wine and beer selection.
“Our goal is to have a basic menu,” Gomes said. “We’re trying to be simple but also trying to incorporate seasonal specials,” Gomes said.
Their seafood menu includes a raw oyster bar, baked oysters, steamed clams, Dungeness Crab and clam chowder. Their menu also offers “grown-up” grilled cheese sandwiches (with Pane d’Amore bread) for those who are not seafood fans.
The menu also offers a few salads, such as a Sea-sar salad featuring a “briny twist” on the original classic, and a sea-salt chocolate chip cookie for dessert.
Many of their seafood products are sourced from a variety of regions in Washington, such as Hama Hama Co., Jamestown Seafood (Port Angeles) — a collaborative effort with the Jamestown S’Klallam Tribe, Goose Point Shellfish Farm & Oystery, Max Jax Seafood (Sequim) and Pacific Seafood.
“We’re really excited to be working with Jamestown,” Millett said.
“We’re so fortunate because we get our shellfish right from four miles away from here,” she said. “Some of it almost the same day it comes out of the water.”
Owners said their bar will always have red and white wine available, three beers on tap and specialty cocktails. Some of the beverages also come from familiar places, such as Wind Rose Cellars, Finnriver Farm & Cidery, Silver City Brewery and Iggy’s.
The prices of the menu items are subject to change as they continue to develop their menu, owners said, and the business is working on establishing a “chow now” app that allows customers to order online, pick up their orders and take it to go.
The business also said customers can take their orders over to the Peninsula Taproom and enjoy their food there as well.
In the future, the business wants to have a “special” day featured on Sundays, such as a Sunday brunch, that will offer specialty items for the day.
Owners said they would love to harvest their own shellfish, and are looking into the process of renewing a commercial shellfish license.