Shuck ‘em, grill ‘em, fry ‘em, bake ‘em, or eat ‘em right off the shell.
catch 13 places on map
Whether you choose your oysters plain or with mignonette , horseradish , hot sauce , or a credit crunch of lemon yellow , the pairing of oysters with the outdoors might be good of all . Knocking back a half twelve with a position of the water or biting into some crispy fried ones beneath a blue summer sky piddle the concept of outdoor din a sumptuousness , not just a pandemic necessity . Washington is the largest producer of farmed shellfish in the nation , give us a great form of oysters from the midget Olympias to the rich Fat Bastards . In andaround Seattle , there are many locations to have huitre alfresco in all the ways it can be enjoy : fry , baked , stark naked , gun , or even a stew .
Westward
pucker away on the north shore of Lake Union is Westward , where chef and restaurateur Renee Erickson ’s menu hone in on her specialty — seafood — with a Mediterranean wind . The well hind end in the theater is inarguably outdoors , inches from the pee , that are first come first serve . The best time ? Happy hour Mondays through Thursdays between 4 to 5 pm where you could get deals on certain menu items and $ 1 oyster . Arrive by foot , motorcar , bike , or sauceboat ( in true Seattle fashion , they have a private dock with ardor nether region and Adirondack chairs overlooking the lake ) and make your selections from a list of East and West Coast raw oysters admit a large variety of local oysters from Hama Hama Oysters .
Elliott’s Oyster House
Often dominate as a tourist trap thanks to its Great Wheel - adjacent position on the Waterfront , this keystone is not to be overlook . It bluster a straggle patio that extends out into its eponymic bay , and a computer menu offer up pan fried Pacific Oysters served with a bourbon sauce , seasonal scorched oyster , and a " Celebration " seafood tower with raw oyster and assorted chill seafood options . Those looking ahead for the ultimate oyster experience will desire to hold ticket for the restaurant ’s annualOyster New Yearcelebration , take place in November .
Ray’s Cafe
Just upstairs from the iconic Ray ’s Boathouse , the more casual ( and relatively inexpensive ) Cafe is literally located on the waters of Shilshole Bay thanks to a series of pylons jutting out from the shoring . That makes the deck lining the front of the restaurant , with its unique views of Puget Sound and the Olympics , the sodding place to hear a excerption of local oyster on the half - shell serve the traditional way , on ice-skating rink with a red-faced - wine-coloured mignonette .
Taylor Shellfish
It ’s intemperate to get any close to the origin than an oyster streak range by a local mollusc farm . This kind of connective mean that the eating house are entirely designed around offering a wide selection including popular crowd pleasers like the Kusshi , Kumamoto , and Shigoku . It also intend you ’ll detect the most versed staff in town here : They drop time at the farm learning everything there is to make love about oysters . You wo n’t find a ton of outside seating , but the handful of streetside spots at both locations do make for a fun and vibrant position to bolt down your bivalves .
Sunfish Cafe
This little fish & chip shop with the big fish on the ceiling has been doing the same affair for decades : serving up some of Seattle ’s best fried seafood , include a basket of oysters & fries for less than 10 buck that , like the rest of their menu , fall delicately fry in a light crunchy hitter , and still savor of the ocean water they were pulled out of .
Frank’s Oyster House
Frank ’s is more like the classic East Coast huitre bar , with Shirley Temple Black , browns , and woods forming the décor , than the bright , white marble West Coast single , and it ’s definitely going for the cozy vibration … until you get outside , where together with the brewery patio across the street , their pavement seating can make you feel like you stumbled into a chill neighborhood block party . Their oyster on a half plate come with an miscellany of garnishes admit champagne mignonette , cocktail sauce , sweet lemon , and a seasonal granita .
RockCreek Seafood & Spirits
This erectile modern spot boasts a gravid outdoor dining distance where you could enjoy a rotating choice of raw local oysters and remixed classic like the Oysters ‘ Brock - a - Fella ’ with bacon , thyme , and tamarind tree butter , and additional rude bar options like an Aquavitoyster gun with Cap Corse - hard roe , dill , and Agrumato .
Emmett Watson’s Oyster Bar
Deep inside the Soames - Dunn building , this venerable glass - enclosed huitre finish makes social distancing a lilliputian difficult unless you post up in the courtyard outside where , hidden away beneath the bustling Post Alley and the bunch of holidaymaker lining up to see the " original " Starbucks next door , you may enjoy broiled oyster topped with bacon , or electrocute and help with a basket of chips . A luscious and off - carte du jour huitre stew is often useable on petition . Or you recognise , go in the buff with pertly shucked and served on the half - shell .
The White Swan Public House
post up in the former Terrible Beauty and BluWater Bistro space , WS features an out-of-door patio that ’s arrant for watching seaplanes land on Lake Union and expend an evening enjoying a seafood phonograph recording of raw oysters , cook prawns , steamed mussel , and salmon rillette or indulging in its sumptuous Shells & Champagne , which includes up to two XII oysters and a " bottleful of bubble . "
Emerald City Fish and Chips
Stevie Allen ’s Emerald City Fish and Chips has been the area ’s Southern Seafood mainstay since 2009 . Allen dole up Southern dishes resonant of nan ’s cookery , but with a Northwest winding . Crab puppies , fried catfish , and a gumbo served only Sunday through Tuesday are popular bets , but Emerald is also the ultimate spot to score oyster po ’ boys . you could also order their fried oysters with chips to enjoy at their out-of-door cinch tables .
East Anchor Seafood
East Anchor is the latest seafood - focused market place and eating place from Chef Brian Clevenger ’s General Harvest Restaurant Group . Its market boasts a selection of sustainably source fish and shellfish , some of which can be found on its menu of seafood darling like cioppino , fish tacos , poke , and more . A blackboard menu lists a selection of cutting oysters served with mignonette , fresh horseradish root , and lemon or you could prescribe a variety with its seafood tower , which includes a half XII oyster with shrimp and thrusting . outside seating room is uncommitted but special .
The Walrus and the Carpenter
Walrus is one of Seattle ’s most celebrate oyster taproom in part for its abundant selection of local oysters , but also for its light , whimsical aesthetic which extends outwards to its cozy , covered out-of-door patio . The extra seats are much require as Walrus often has long lines and a second of a wait . Its raw oyster selection is served clockwise , from the mildest flavored oyster to the strong , with champagne acetum mignonette , freshly grated Armoracia rusticana , and lemons . The only other item possibly more popular than this would be their Indian meal crusted electrocute oysters with cilantro garlic sauce .
seabird
Chef Brendan McGill ’s former Hitchcock is now seabird . The eating place , painted white and marine blue , is an court to the locally source intersection of land and sea , but mostly sea . Its carte paint a landscape of the Pacific Northwest : razor clam hand dug by members of the Quinault Tribe , salsify grown by granger Kevin of Shady Acres Farm , morel scrounge from the Cascades , and blood line - caught halibut from Neah Bay . Seabird ’s raw bar includes a rotate selection of unequalled oysters less often found at its Seattle counterpart like Baywater Sweets from Thorndyke Bay and Dabobs from its namesake bay .
Westward Seattle