Verified in Seattle.
Pacific Northwest oysters is a signature dish of United States; we have verified places to eat it in Seattle. Half-shell flights of Kumamoto, Olympia, Shigoku and Pacific oysters from Hood Canal and Willapa Bay. Start with where to eat Pacific Northwest oysters in Seattle.
Half-shell flights of Kumamoto, Olympia, Shigoku and Pacific oysters from Hood Canal and Willapa Bay. Briny in winter, melon-sweet in summer, eaten standing up.
The Olympia is the only oyster native to Washington, harvested by Squaxin and Suquamish people for generations and prized for a coppery finish the size of a thumbnail. By 1900 over-fishing had collapsed the wild beds; growers introduced Pacific oysters from Japan in 1902 to rebuild the industry, then Kumamotos in the 1940s. Taylor Shellfish Farms, founded in 1890 on Samish Bay, now grows all four commercial species and runs three Seattle oyster bars. The Walrus and the Carpenter opened in Old Ballard in 2010 and codified the local format.
Where to eat in Seattle:
Where to eat Pacific Northwest oysters in Seattle: the editor picks
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