When it comes to raw oysters, plucked fresh from cold, nutrient-rich local waters and shining with the subtle merroir of their salty origins, Seattle is a dream. In the Pacific Northwest, home to amazing farms like massive Taylor Shellfish, there's no need to douse superbly formed varieties of Kumamotos, Virginicas, Pacifics, and native Olympias with heaps of cocktail sauce, though local chefs often create delicate mignonettes that perfectly complement the oysters' pure, clean taste.
Oyster bars in Seattle are an educational experience, too. Shuckers here are deeply knowledgeable about oyster farmers' growing methods, flavor profiles developed by way of their origin, and more. They’ll help diners decipher the many mysteries of these briny beauties. Here now, are Eater's go-to spots for slurping bivalves.Read More