Roe

Dan and Izzi Rehbein opened Roe in November 2024 in the old Ciao Thyme space on Unity Street, funded themselves, and built it around shared plates. He cooks, having come through Pacific Standard in Portland and the kitchen at Semiahmoo. She runs the room and everything outside it.

The menu changes constantly by design, which makes the exceptions worth knowing. The Reuben croquettes, pastrami and cheese curds and sauerkraut bound in bechamel, are the one dish they say has never come off it. Caviar arrives with house potato chips and creme fraiche. Around them the kitchen works local seafood hard: Dungeness crab, oysters, clams, the occasional bycatch octopus, and a spring king salmon net caught by the Quileute Nation at La Push.

The bar is run as its own room, with its own arrow on the wall by the door. Dinner Wednesday through Sunday from four, happy hour earlier in the week.