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

Register for 100 Best Companies survey

News
Wednesday, August 20, 2014
OBM-100-best-logo-2015 150pxwBy Kim Moore | OB Editor

The 2015 survey launched this week. It is open to for-profit private and public companies that have at least 15 full- or part-time employees in Oregon.


Read more...

Startup or Grow Up?

September 2014
Tuesday, August 26, 2014
BY JON BELL

Startup culture is all the rage. Is there a downside?


Read more...

Gender Code

September 2014
Tuesday, August 26, 2014
BY COURTNEY SHERWOOD

Janice Levenhagen-Seeley reprograms tech.


Read more...

Podcast: Interview with Steve Balzac

Contributed Blogs
Tuesday, August 19, 2014

082014BalzacBY TOM COX | OB BLOGGER

Tom Cox interviews Steve Balzac, author of "Organizational Psychology for Managers."


Read more...

Podcast: Interview with Pete Friedes

Contributed Blogs
Wednesday, August 27, 2014

082714-thumb friedesbookTom Cox interviews Pete Friedes, author of "The 2R Manager," about becoming a Best Boss.


Read more...

A Taste of Heaven

September 2014
Tuesday, August 26, 2014
BY VIVIAN MCINERNY

Craft beer comes to Mount Angel.


Read more...

Managing family assets: The importance of planning ahead

News
Friday, August 22, 2014
Unknown-1BY CLIFF HOCKLEY |  OB GUEST CONTRIBUTOR

When business intersects with family, a host of  situations can arise. Without a clear vision and careful planning, hard-earned investments can become stressful burdens.


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