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A platter of oysters on the half-shell on ice with some cocktails and bread and clams on the periphery of the photo.
Oysters from The Walrus and The Carpenter.
Courtesy of The Walrus and The Carpenter

Where to Get Outstanding Oysters in Seattle

A bivalve education across the city

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Oysters from The Walrus and The Carpenter.
| Courtesy of The Walrus and The Carpenter

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. The Puget Sound and the nearby Hood Canal, are home to some of the nation’s premier oyster farms, leading in sustainability and flavor. In the Pacific Northwest, 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. Here are some of the best spots for eating fantastic bivalves throughout the city, including some to-go options for those who want to shuck some at home.

Know of a spot that should be on our radar? Send us a tip by emailing seattle@eater.com. As usual, this list is not ranked; it’s organized geographically.

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Frank's Oyster House

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Diners who favor a cozy spot over trendier newcomers should consider this tried-and-true oyster house and champagne parlor just north of University Village. It has long been a great place for neighborhood regulars to tuck into oysters served on a wooden plank and a sturdy slab of ice.

The Walrus and the Carpenter

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This Ballard gem from acclaimed chef Renee Erickson has helped define Pacific Northwest cuisine, combining just-shucked oysters — such as local Chelsea Farms’ Sirena variety — and the chef’s flawless take on locally sourced seafood and produce. It’s open for limited onsite dining, as well as takeout oyster options for customers to shuck at home.

RockCreek Seafood & Spirits

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This seafood-focused Fremont restaurant serves Calm Cove and Agate Pearl oysters on the half shell as well as in a fried oyster Po’ Boy, in a bacon and oyster Benedict. The best deal, though, is on the happy hour menu (served from 4:00 p.m. to 5:30 p.m. every day), where the oysters on the half shell are only $2 a pop.

Westward

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On the northern shore of Lake Union, Westward’s outdoor patio with tables and heated tents provide amazing views of the city across the water. Part of Renee Erickson’s Sea Creatures group, this impeccably designed, seafood-focused favorite serves up a robust selection of oysters, inventive cocktails, and weekend brunch.

White Swan Public House

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This breezy spot on the southern end of Lake Union has a pretty sweet outdoor patio where diners can watch the float planes come in (it also has a few takeout options now). The oyster menu rotates often, and a half a dozen with a split of champagne will set one back about $30, although the bivalves can be ordered a la carte, too.

Seabird

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Brendan McGill’s newest restaurant is an ambitious seafood restaurant in the old Hitchcock Restaurant space on Bainbridge Island. Along with creative dishes featuring local ingredients like smelt, sablefish, and Dungeness crab, there’s a granite-covered raw bar at the back of the restaurant with a rotating selection of oysters. The current selection includes Pickering Pass, Dabob, and Baywater Sweet oysters, perfect washed down with some Champagne or crisp white wine.

Three breaded and fried oysters on their shells topped with a dollop of aioli all lain on a bed of rocks.
Smoked and fried oysters made during recipe development for Seabird, Brendan McGill’s new Bainbridge Island restaurant.
Grant Rico

Taylor Shellfish Farms

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More than a century old and now the country’s largest purveyor of farmed shellfish, Taylor Shellfish Farms and its handful of hip oyster bars are an educational experience. Diners should be sure to ask lots of questions about the many Kumamotos, tiny native Olympias, and other types to sample. The Melrose Avenue outpost is open for retail, takeout, and limited outdoor patio dining.

East Anchor Seafood

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This sleek Madrona seafood market has a solid lineup of to-go items, and selective shoppers are rewarded with carefully curated raw oysters, well-chosen wines, and snacks like smoked fish crostini and salumi.

Shuckers

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Situated in a former haberdashery on the ground floor of the upscale Fairmont Olympic hotel, the longtime destination exudes class. As the name suggests, oysters are the star of the seafood-centric menu, which otherwise tends toward pricey dishes that don't always live up to the bivalves.

Elliott's Oyster House

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Pre-pandemic, Elliott’s probably filled with more tourists than locals, but the waterfront restaurant is still a classic when it comes to raw oysters. The shuckers behind the massive 21-foot oyster bar are deeply knowledgeable about the 30-something varieties they're prying open. And the views on a clear day? Unbeatable. Open for takeout and onsite dining, indoors and outdoors.

Seattle Fish Guys

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Central District’s popular seafood market is maybe known best for its excellent poke bowls, and serves seasonal fish by the pound for both takeout and delivery. But it also has a wonderful selection of briny Kumamotos and the sweeter Kushi varieties, sold by the dozen. Perfect for a small backyard barbecue or picnic.

Frank's Oyster House

Diners who favor a cozy spot over trendier newcomers should consider this tried-and-true oyster house and champagne parlor just north of University Village. It has long been a great place for neighborhood regulars to tuck into oysters served on a wooden plank and a sturdy slab of ice.

The Walrus and the Carpenter

This Ballard gem from acclaimed chef Renee Erickson has helped define Pacific Northwest cuisine, combining just-shucked oysters — such as local Chelsea Farms’ Sirena variety — and the chef’s flawless take on locally sourced seafood and produce. It’s open for limited onsite dining, as well as takeout oyster options for customers to shuck at home.

RockCreek Seafood & Spirits

This seafood-focused Fremont restaurant serves Calm Cove and Agate Pearl oysters on the half shell as well as in a fried oyster Po’ Boy, in a bacon and oyster Benedict. The best deal, though, is on the happy hour menu (served from 4:00 p.m. to 5:30 p.m. every day), where the oysters on the half shell are only $2 a pop.

Westward

On the northern shore of Lake Union, Westward’s outdoor patio with tables and heated tents provide amazing views of the city across the water. Part of Renee Erickson’s Sea Creatures group, this impeccably designed, seafood-focused favorite serves up a robust selection of oysters, inventive cocktails, and weekend brunch.

White Swan Public House

This breezy spot on the southern end of Lake Union has a pretty sweet outdoor patio where diners can watch the float planes come in (it also has a few takeout options now). The oyster menu rotates often, and a half a dozen with a split of champagne will set one back about $30, although the bivalves can be ordered a la carte, too.

Seabird

Three breaded and fried oysters on their shells topped with a dollop of aioli all lain on a bed of rocks.
Smoked and fried oysters made during recipe development for Seabird, Brendan McGill’s new Bainbridge Island restaurant.
Grant Rico

Brendan McGill’s newest restaurant is an ambitious seafood restaurant in the old Hitchcock Restaurant space on Bainbridge Island. Along with creative dishes featuring local ingredients like smelt, sablefish, and Dungeness crab, there’s a granite-covered raw bar at the back of the restaurant with a rotating selection of oysters. The current selection includes Pickering Pass, Dabob, and Baywater Sweet oysters, perfect washed down with some Champagne or crisp white wine.

Three breaded and fried oysters on their shells topped with a dollop of aioli all lain on a bed of rocks.
Smoked and fried oysters made during recipe development for Seabird, Brendan McGill’s new Bainbridge Island restaurant.
Grant Rico

Taylor Shellfish Farms

More than a century old and now the country’s largest purveyor of farmed shellfish, Taylor Shellfish Farms and its handful of hip oyster bars are an educational experience. Diners should be sure to ask lots of questions about the many Kumamotos, tiny native Olympias, and other types to sample. The Melrose Avenue outpost is open for retail, takeout, and limited outdoor patio dining.

East Anchor Seafood

This sleek Madrona seafood market has a solid lineup of to-go items, and selective shoppers are rewarded with carefully curated raw oysters, well-chosen wines, and snacks like smoked fish crostini and salumi.

Shuckers

Situated in a former haberdashery on the ground floor of the upscale Fairmont Olympic hotel, the longtime destination exudes class. As the name suggests, oysters are the star of the seafood-centric menu, which otherwise tends toward pricey dishes that don't always live up to the bivalves.

Elliott's Oyster House

Pre-pandemic, Elliott’s probably filled with more tourists than locals, but the waterfront restaurant is still a classic when it comes to raw oysters. The shuckers behind the massive 21-foot oyster bar are deeply knowledgeable about the 30-something varieties they're prying open. And the views on a clear day? Unbeatable. Open for takeout and onsite dining, indoors and outdoors.

Seattle Fish Guys

Central District’s popular seafood market is maybe known best for its excellent poke bowls, and serves seasonal fish by the pound for both takeout and delivery. But it also has a wonderful selection of briny Kumamotos and the sweeter Kushi varieties, sold by the dozen. Perfect for a small backyard barbecue or picnic.

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