Some Portland restaurants come and go in a single season, but one little oyster bar in Old Town has been feeding the city since 1907. That is more than a century of chowder bowls, oyster shells, and regulars who keep coming back.
Its smoked salmon chowder has earned a loyal following, and plenty of longtime fans call it the best cup in Portland. Stick around to learn where this spot hides, what makes the chowder special, and how to plan a visit without a long wait.
An Old Town Address With Deep Roots
Downtown Portland has changed a lot over the past century, yet one corner of Old Town still serves seafood the way it did generations ago. Dan & Louis Oyster Bar sits at 208 SW Ankeny St, Portland, OR 97204, in the heart of Oregon’s biggest city.
The restaurant describes itself simply as an old-school seafood stop. It has been serving oysters and chowders since 1907, which makes it one of the oldest restaurants in Portland.
The spot is close to the Saturday Market area, so some families stop in after browsing the stalls. Others have strolled past the front door for years before finally heading inside.
The street outside has been cleaned up in recent times, and it now feels lively and welcoming. An alley patio adds outdoor seating for people who prefer a table in the open air.
Inside, the space is bigger than it first looks. Many guests settle at the front bar without realizing there is a whole second dining room attached.
That surprise sets the tone for the whole place, where small discoveries tend to pile up the longer you stay.
A Family Story Written on the Walls
History is not tucked away in a frame by the door here. It covers the walls.
The dining rooms are filled with family photos, historical newspaper clippings, and a famous plate collection that keeps guests busy between courses. Many couples spend part of their meal just reading the past around them.
Dan & Louis has long been family owned, and that story is part of the charm. One of the co-owners often works the bar and happily shares the history of the place with curious guests.
The owners also like to hire people who need a second chance. That detail gives the old restaurant a big heart to match its long résumé.
Recent years brought challenges. News reports spread that the restaurant was struggling and might close, and Portlanders answered by showing up in big numbers.
The response was so strong that the team openly said they did not expect it and began hiring more staff to keep up. For a spot that opened in 1907, that kind of community support says plenty.
The Chowder Everyone Talks About
Plenty of seafood places offer chowder. Very few offer one with smoked salmon, and that twist is exactly what has fans so loyal.
Longtime regulars come back after long breaks and order the same thing: a cup of the smoked salmon chowder. Many call it the best chowder in the city, and they say it without hesitation.
For first-timers, the idea can be brand new. Some guests have never seen smoked salmon in a chowder before, then leave planning their next bowl.
Fans also point to it alongside the fish tacos as something not to miss. It pairs easily with a plate of oysters, which makes ordering both a popular move.
The smoked salmon version gives Pacific Northwest flavor to a classic comfort dish. It feels right at home in a city known for its salmon.
Bring an appetite, but leave a little room. The menu has plenty more to explore after that first spoonful.
Clam Chowder in a Friendly Rivalry
Every great chowder needs a worthy rival, and here it lives on the same menu.
The New England style clam chowder is one of the most talked about dishes at Dan & Louis. It is creamy, comforting, and loaded with clams.
Some guests rank it above famous chowder stops in Seattle and Boston. Others find it more of a solid classic than a showstopper, which only makes the debate more fun.
That is why ordering both is such a common strategy. Plenty of tables split a cup of clam and a cup of smoked salmon to settle the question themselves.
Those who try the pair often walk away calling both amazing. Still, the smoked salmon version tends to earn the louder fan club among regulars.
Chowder is also a smart choice on a chilly Portland day. Guests who arrive cold from the street often say a cup is exactly what turned their visit around.
Choosing a side is optional, but tasting both is highly encouraged.
Oysters, Shucked Since the Beginning
The name says oyster bar for a reason. Oysters are the most mentioned item on the menu, and they have been the backbone of the business since 1907.
Order a half dozen or a dozen on the half shell, and the kitchen sends out a mix. The assortment includes different sizes and flavors, which surprises many first-timers in the best way.
Friendly shuckers keep things moving behind the counter. Guests who have never tried raw oysters often take the plunge here, and some kids end up liking them too.
Not into raw shellfish? Oysters Rockefeller and baked oysters are popular picks, and fried oysters are a favorite with Southern-raised diners.
There is also oyster stew, a classic that fits right in with the old-school setting. It shows how many ways one little shellfish can appear on a single menu.
Prices for oysters are considered quite reasonable. That makes it easy to order another round if the table still has room.
Beyond the Shell: Tacos, Fries and Gumbo
Chowder and oysters may get top billing, but the rest of the menu holds its own.
The fried seafood combo lets diners choose up to four kinds of fried seafood. Everything gets a light rice flour dusting, so it stays light and works well for gluten-free eaters.
The smoked salmon fry is a crowd favorite, and some guests plan return visits just for it. Others prefer fried clam strips, calamari, or classic fish and chips.
Fish tacos earn serious praise, with some calling them among the best in Portland. A fried fish sandwich and a clam po’boy round out the handheld options.
For heartier meals, the seafood gumbo and seafood cioppino are popular mains. Steamed mussels, sautéed shrimp, and shrimp cocktail also show up on many tables.
Portions are fair for the price, though a few hungry diners wish for a few more fries. The bigger challenge is simply choosing, since the list takes a while to read.
Old-School Charm for Every Kind of Table
Nobody comes here for sleek modern design, and that is the whole point.
The nautical decor and well-worn furniture make the dining room feel like a step back in time. Guests often describe it as a cozy old Portland vibe that newer places cannot copy.
The front bar is quaint and perfect for solo travelers. On a quiet weekday afternoon, it is possible to have it nearly to yourself while regulars and couples drift in.
Chatting with the staff is part of the experience. Servers and bartenders are known for being friendly and down to earth.
The place suits many occasions. Anniversary dinners, family outings after the market, and casual lunches all fit comfortably here.
Accessibility has also been considered. The owners built their own homemade ramp to help wheelchair users get over the low entry steps.
Happy hour is another draw, giving locals one more reason to linger a little longer.
Smart Planning and a Final Spoonful
A little planning goes a long way here, especially since demand jumped after the restaurant’s call for community support.
Hours run from noon each open day. The kitchen closes at 9 pm on Sunday, Monday, and Thursday, and at 10 pm on Friday and Saturday.
Tuesday and Wednesday are closed. Plenty of travelers have learned that the hard way, so check the calendar first.
Expect to spend around $20 to $30 per person. Oysters are reasonably priced, which keeps a seafood feast within reach.
Reservations are a wise move, since walk-ins may face a wait at busy times. Parking nearby is usually not difficult to find.
So is the smoked salmon chowder really the best in the city? Longtime fans certainly think so, and a cup is the easiest way to join the conversation.
Add a few oysters, take in the plate collection, and enjoy a meal at a Portland landmark that has been ladling chowder for more than a hundred years.
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