Charles Koh
Seattle may be the greatest oyster city in the country, if not the world. The rise in sustainable oyster farming has spawned job creation, safe and green aquaculture, and the production of billions of tasty oysters we eat today. Take a look at our top picks for fresh oysters in Seattle by Neighborhood. Slurp away.
TASTING NOTES: salty, sweet, mild, melon, buttery, zesty, copper, briny, metallic, cucumber, melon, and smokey. You will notice each oyster type will have a unique texture profile: firm, soft, chewy, gooey.
PRO TIP: Always eat the first oyster naked. Yes no sauces or toppings. Taste the true flavor of the masterpiece.
PERSONAL FAVORITES: Kumamoto, Shigoku, Kushis, Olympia, and Pacific Oysters.
ROOKIE MISTAKE: Slurp and swallow. Make sure to chew a few times before swallowing.
- Taylor Shellfish (Queen Anne)
- The Walrus and the Carpenter (Ballard)
- Barnacle (Ballard)
- Ballard Annex Oyster House (Ballard)
- Taylor Shellfish Farms (Capitol Hill)
- Anchovies & Olives (Capitol Hill)
- Coastal Kitchen (Capitol Hill)
- Momiji (Capitol Hill)
- Taylor Shellfish (Pioneer Square)
- Bar Sajor (Pioneer Square)
- The Brooklyn (Downtown)
- Dahlia Lounge (Downtown)
- Shuckers (Downtown)
- Little Gull Grocery (Wallingford)
- Elliott’s Oyster House (Waterfront)
- Seatown Seabar and Rotisserie (Pike Place Market)
- Emmett Watson’s Oyster Bar (Pike Place Market)
- F. X. McRory’s (Pioneer Square)
- Frank’s Oyster House & Champagne Parlor (Ravenna)
- Monsoon East (Bellevue)
- Seastar (Bellevue)
