Saltwater Fish House & Oyster Bar — Restaurant in Langley

Worst service ever. We were told there would be a 45 min wait. So we left our name and went to a nearby bar to get a glass of wine and and appetizer while we waited. We were called 20 mins later that our table was ready. We rushed to finish our drink and eat our (expensive) appetizer and wine. When we got there we were told that there had been a mistake and that there would still be a 45 min - 1hr wait. We made them aware that we were told differently. The waitess rudely complained that she had said 1.5hrs the first time. Initially we thought it was a joke but she insisted that was the case and became pretty arrogant about it. We decided to go have lunch in the place where we had our appetizer (Primo Bistro just 2 doors down) where we had wonderful service and no wait. Plus from the terrace the view is beautiful!

Edit to reply to owner's response: Hi Jenn,

Thank you for taking the time to reply. Things arent exactly as your host reported to you. When we first went to Saltwater's the host told us there would be a 45min wait for a table. The three of us all clearly remember that. I also distinctly remember your host pointing to a table to her left and saying that people were eating fast and that it would probably be less that 45mins. So we agreed to it. She then offered the bar saying that it would be a shorter wait but we immediately declined making her immediately aware of the fact that my gf's mom cannot sit at the bar (not when we came back). At no point in the conversation did any of us hear the host mentioning a 1.5hr wait. So we are pretty certain your host is misremembering. But that is not the issue here. Anyone can make a mistake. Its not about making a mistake but about how you handle it. When we were called back your host became pretty rude and arrogant during the discussion, insisting on the fact that we had misunderstood and that it was all our fault. She did offer us an appetizer on the house but it was pretty clear that her only concern was being right about the wait time rather than attending to her customers. That is something that is unacceptable in the service industry and that definitely deserves a 1 star. It is also confirmed by your reply to our review where you decided to take your host's version rather than contacting us to hear our version before drawing conclusions.

Regarding Primo, I only leave reviews when I find something extremely good or extremely bad. While it does have a very nice terrace, nothing else stood out. The wine was ok but definitely overpriced for the quality. The calamari were pretty standard and a little small, we've had larger and jucier back at home. The clams and chorizo is way unbalanced. When combining a delicate taste with a strong one you should find a good compromise so that you can appreciate both. What we got was basically a strong chorizo soup where the clams were irrelevant. The mussels were ok, but nothing extraordinary, we've had tastier. The shrimp salad was very basic. The chicken liver mousse was really good (we had it for both appetizer and lunch) and really the only thing above average. The service was good enough, the only issue was that while taking away our plates the waitress spilled some food which almost ended up on our lap. Nothing major though. Lastly, you had no espresso so i had to have a large drip coffee after the meal which wasn't ideal. All in all I'd say Primo is an average restaurant with a nice view if you get a spot on the terrace. Nothing I would normally leave a review for. But if you are so keen on it I can leave you a 4...

I'm still working up my affinity for oysters: an arduous process, but one that has shown growth over the last few years. And for some reason, something about our visits to Whidbey Island seems to kickstart the whole affair into high gear. So when my wife suggested we stop in to Saltwater Fish House & Oyster Bar, I knew what was coming, and prepared myself accordingly.

Ordering a sampler tray of three different oysters, two a piece, I contemplated each of the menacing mollusks before me with a critical eye, an apprehensive stomach, and a gag reflex on high alert. I had only just learned how to properly chew the darn things the night before at a restaurant in Coupeville, which helped. It's also apparently acceptable to dress them up in whatever sauces or garnishes fit your fancy, which is also blessing. With horseradish, vinegar, and a house-made jalapeno sauce liberally applied, I took the plunge. Or rather, the oyster did, straight down my gullet, with only a modicum of chewing.

Verdict?: Well, I can say I am growing as a person. Of the three, the smallest, a Kusshi from Deep Bay, BC, was easily my favorite, and not just because of its decidedly diminutive dimensions when compared to others, but also because of its pearlescent presentation, but also its pleasant pliability and potent palate. It was sweet, refreshing, went down easy, and hey, didn't insist on coming back up!

The other two, a Fanny Bay and a Royal Miyagi, were a little more of a struggle. I should clarify that flavor is never the issue: for me, it's always texture. I'm this way with a lot of foods (mushrooms are another that give me hard pause). These two were noticeably larger, meaning that I would definitely have to engage in battle with them directly, and for a longer period of time. I survived. They weren't my favorite. Maybe someday they will be, but for now, I'll stick with the cushy Kusshi as my preferred phylum, my choice-ster of oyster.

Let me be clear that my evanescent aversion to bivalves in no way should be taken as a slight on this restaurant: Saltwater Fish House & Oyster Bar is an impeccable establishment with uncommonly excellent serving staff, who were gracious even in the face of me accidentally knocking my glass of water onto the floor while trying to feed our toddler son, shattering it all over the place. They also generously offered to microwave the pre-packaged meal we brought for him, which only furthered my already esteemed opinion of this place. Funnily enough, he probably would have eaten the oysters himself, without complaint: the kid LOVES seafood; a trait unquestionably inherited from his mother. Seems like I could learn a few things from him about fine dining!

While I may have a long way to go before I can call myself a shellfish shuckster, my experience here showed me that there is a light somewhere down at the far end of a long, dark, pungent, moist, damp saltwater tunnel, if only I have the fortitude and perseverance to reach it. Achieving that level of epicurean enlightenment would be a pearl worth more than any found in a...

Chef Doug, his entire crew and the friendly yet feisty front of house and bar staff were far and away the highlight of my recent trip to Whidbey Island, let alone Langley.

And before you ask, yes we did see the Langley Bunnies AND the Whale Museum, but sadly no whales.

My partner and I arrived on the island in the early afternoon, scanning for public restrooms and happy hour oyster specials. From the moment I saw the sign I knew Saltwater Fish House & Oyster Bar was the only choice, but alas they didn’t open until 3:00 pm on that fateful Monday.

Dejected but not broken, we ambled along the beach mumbling words of contempt at the children slowly sinking into the tide. Around 1:30 hunger won out and we stopped in to another establishment for a tasty albeit expensive Cesar Salad and an absolutely worthwhile Idaho Rainbow trout. I could have done without the grilled broccolini, but suffice to say when we left that location I did NOT plan on eating a dozen oysters, and yet when we walked back past the Saltwater Fish House & Ouster Bar there was already a line, at 2:52 mind you.

We spent 8 more minutes looking for whales, and then returned just as the first patrons were allowed entrance.

From the jump I was in love with the decor, being from Chicago I do not spend a lot of time around fresh seafood, but right along the immaculately laid out bar within view of everyone attending was the oyster shucking station, spilling a delicious briny breeze wafting through the room.

We had a half dozen, and immediately regretted it, as a full dozen was obviously the correct answer.

The mignonette was sweet and chock full of onion, the fresh grated horseradish kicked like a mule, and the oysters, phlegmatic and perfect as if Aphrodite herself had plucked them out of the Pacific.

AND THE MUSCADET! The recommended pairing, $6 a glass, was the single best glass of dry white my partner had ever tasted, so much so we bought a whole bottle to boot.

Upon ordering our second half dozen, an order that can sometimes be met with understandable contempt at a busy oyster establishment, we were greeted not only by Chef Doug himself, a kind and gentle soul so long as you’re not a mollusk, but also with an additional oyster, on the house.

A baker’s dozen oysters, which judging by the smell of their adjoined Seabiscuit Bakery, is an apt name for this generous gesture.

Our bartenders, whose names I did not obtain—a deep, personal failure of my own doing—were so knowledgeable of the area, they even provided a list of recommendations for places to visit as well as a free education on the varieties of local gin.

Empress Gin, a new favorite, is colored a violet blue with pea tendrils, a fact I learned at the feet of these fabulous bartenders and have since refused to shut up about.

I love it there and cannot wait to go back, also try the fried oysters, the lady next to me said the breading is out of this...