Food & Culture
Sip, Slurp, Celebrate at Frank’s Oyster House
Let’s be Frank about Champagne
By Rob Smith December 21, 2022
This article originally appeared in the November/December 2022 issue of Seattle Magazine.
The best bubbles in Washington state may very well be found at an East Coast-style restaurant in Seattle’s Ravenna neighborhood.
That, at least, is the opinion of The Champagne Bureau, USA, which has named Frank’s Oyster House and Champagne Parlor as one of the top 10 bars and restaurants in the nation for the quality of its Champagne.
“Offering unique seafood and Champagne pairings, the bar is known for its retro design, combination of Pacific Northwest and Northeast foods, and happy hour,” according to The Champagne Bureau, USA, a Washington, D.C.-based trade association that represents all the grape growers and houses of Champagne, France.
The United States is the top export market among more than 190 countries, with 34.1 million bottles exported. Other than the San Francisco Champagne Society and Denver-based Corridor 44, Frank’s Oyster House and Champagne Parlor is the only establishment recognized in the Western U.S.
The restaurant was launched by Frank Duffin and is modeled after Duffin’s experience dining out at Boston-area eateries. It is now co-owned by Sarah Penn, Duffin’s maternal granddaughter.
More at franksoysterhouse.com
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