Home Back Issues March 2009 102 years later, still shucking along

102 years later, still shucking along

| Print |  Email
Archives - March 2009
Sunday, March 01, 2009
oysterphoto.jpg The City Oyster Company opened in 1907 in Portland.

PHOTO COURTESY OF DOUG WACHSMUTH

PORTLAND Louis C. Wachsmuth opened his first oyster at age 5. Twenty-five years later, in 1907, the boy from Oysterville, Wash., moved to Portland and with business partner L. Roland Mills opened a seafood store that would prove resilient enough to survive the Great Depression, multiple recessions, both World Wars and a volatile restaurant scene.

More than 100 years ago, the front of the City Oyster Company wasn't lined with SmartMeters and hybrid cars but with live crabs, stirring wildly in open wooden crates, along with fresh oysters, lobsters and fish.

Now named Dan & Louis Oyster Bar, this downtown eatery is one of Portland's oldest family-owned-and-operated businesses. It claims to have served more oysters on the half shell than any other on the West Coast, and served them up to some famous lips: Mickey Rooney, Sebastian Cabot, Richard Boone and Jonathan Winters, to name a few.

But more importantly, how does a tiny oyster bar survive for over a century?

"Integrity," answers Doug Wachsmuth, a third-generation Wachsmuth and the bar's owner. "You know what they say, 'When the leader gets too far out in front of the troops, he's perceived as the enemy.'"

During World War II, the biggest threat to the oyster bar was the rising cost of commodities, especially butter, Wachsmuth says. And what's oyster stew without butter, anyway? Since then, even with commodities often getting cheaper,  the restaurant business hasn't gotten any easier.

"The sheer volume of restaurants has been our main competition," Wachsmuth says. "Portland has become something of a mecca for restaurants."

To remain competitive, Wachsmuth and his son, Keoni, a culinary arts graduate, have diversified the menu while still maintaining the oyster bar's nostalgic, nautical aesthetic. "It's important to do both if you want to stay relevant today," says Wachsmuth.

With the economy in the tank, there's little doubt that restaurants around Oregon will struggle. Doors will close. Tenants will vacate. But, says, Wachsmuth, "We'll still be here."        CHRIS MILLER


Have an opinion? E-mail This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

 

More Articles

Why I became an educator

News
Tuesday, March 04, 2014
03.04.14 thumbnail teachBY DEBRA RINGOLD | GUEST CONTRIBUTOR

How can we strengthen the performance of institutions charged with teaching what Francis Fukuyama calls the social virtues (reciprocity, moral obligation, duty toward community, and trust) necessary for successful markets and democracy itself?


Read more...

Car ignition recalls and lean product design

Contributed Blogs
Friday, April 11, 2014
04.11.14 thumb gm-gettyTOM COX | OB BLOGGER

The auto industry is starting to share more costs across manufacturers for complex and challenging design work, like new transmission design, and certain new engine technologies. What we’re not yet seeing is wholesale outsourcing of “unavoidable waste” components to specialist companies.


Read more...

Downtime with Ron Green

March 2014
Tuesday, February 25, 2014
BY JESSICA RIDGWAY

Ron Green became president and CEO of Oregon Pacific Bank in August 2013.


Read more...

The 2014 List: The Top 33 Small Companies to Work, For in Oregon

March 2014
Thursday, February 27, 2014

100best14logoWebOur 100 Best Companies project turned 21 this year, so pop open the Champagne. Our latest survey gives us plenty to cheer.

 


Read more...

Are millennials reshaping politics in the Pacific Northwest?

News
Wednesday, April 02, 2014

MillennialsThumbA new report explores the impact of millennials on Oregon's business and political climate.


Read more...

Buy the book

News
Tuesday, March 25, 2014
2 03.25.14 thumb bookshopBY VIVIAN MCINERNY | OB BLOGGER

Oregon is home not only to many fine writers but also several accomplished small publishers.


Read more...

Green your workplace

News
Thursday, April 03, 2014
100Green14logo200oxBY OB STAFF

Learn how to green your workplace and lower your environmental footprint at the office. Oregon Business presents a two-hour "Greening Your Workplace" seminar on May 28th, 2014 at the Nines Hotel in Portland.


Read more...
Oregon Business magazinetitle-sponsored-links-02
SPONSORED LINKS