Mentioned by Portland Monthly
A Diner’s Guide to Oregon Seafood
"Last summer, if wanderers near Netarts Bay timed it just right, they could drop by Nevør Shellfish for a very special pop-up: Maylin Chavez of Olympia Oyster Bar, shucking, dressing, and baking oysters with everything from smoked goat butter to pickled serrano peppers (“bringing in a bit of my Mexican influence,” she says). OOB‘s coastal pop-up is on hiatus this summer, but Chavez still dishes the goods year-round at her three-year-old shellfish palace on N Mississippi: Hama Hamas, Oregon bay shrimp, sardine conserva with pimentón and verjus, fresh corn and crab gazpacho with peanut-and-pepper-laced salsa macha. Look also for the small oddities Chavez sources from farms up and down both coasts: cockles, barnacles, butter clams, and more."