Damn the Weather is a new american gastropub restaurant in Pioneer Square, Seattle.
Editorially verified May 18, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 2 hours
Join the Happy Hour Food and Cocktails Tour! Savor street eats & drinks at 4 stops. Discover Seattle's food scene with a chef, every 5-7 PM on Fri & Sat!
Guided tour · 3 hours
Discover Seattle's Pike Place Market on a guided tour with a cocktail designer. Shop for unique ingredients, then learn to craft 4 signature cocktails in a private cla...
Guided tour · 2 hours
This tour is Pike Place Market 101! Explore with a professional storyteller and discover food, facts and fun at small-batch food and craft producers!
Address: 116 1st Ave S, Seattle, WA 98104
Taylor Shellfish Oyster Bar in Seattle's Pioneer Square is the on-counter outpost of the 135-year Samish Bay farm: half-shells, geoduck crudo, manila clams.
OrderA dozen Olympias and Kumamotos from the farm, with a glass of grower's Champagne.
TipHappy hour 16:00-17:00 drops the oysters to $1.75 each; the Occidental location is the largest and quietest of the three.
Taylor Shellfish Oyster Bar in Seattle's Pioneer Square is the on-counter outpost of the 135-year Samish Bay farm: half-shells, geoduck crudo, manila clams.
OrderA dozen Olympias and Kumamotos from the farm, with a glass of grower's Champagne.
TipHappy hour 16:00-17:00 drops the oysters to $1.75 each; the Occidental location is the largest and quietest of the three.
Taylor Shellfish Oyster Bar Melrose in Seattle's Capitol Hill is the Capitol Hill outpost inside Melrose Market: a marble bar, Samish Bay oysters.
OrderHalf-shell oyster flight with the steamed manilas in white wine, butter and parsley.
TipWalk in for the marble bar; the back room books on Tock and turns slower.
Wataru in Seattle's Ravenna is the 2015 edomae omakase counter: aged nigiri, Toyosu-sourced fish, and a 10-seat bar that runs two seatings a night.
OrderThe 14-course omakase at the bar; Wataru flies the centrepiece fish from Toyosu Market in Tokyo.
TipTock booking opens at midnight three weeks out; the second seating at 19:30 is easier than the 17:00.
Canlis in Seattle is the city's enduring fine-dining room: Aisha Ibrahim's five-course menu, a 1950 cedar lodge above Lake Union, and Food and Wine's number.
OrderThe five-course chef's menu with Aisha Ibrahim's Filipino-tinged Walla Walla onion course.
TipTuesday and Wednesday open with quieter dining rooms and the same kitchen; the bar pours the same wine list at half the formality.
The Walrus and the Carpenter in Seattle's Ballard is Renee Erickson's 2010 oyster room, a wood and marble bar, a chalkboard of 14 oysters. Priced at $$$.
OrderA flight of Hood Canal and Samish Bay oysters with the steak tartare and rye toast.
TipWalk-ins from 17:00 on Tuesday to Thursday; Friday and Saturday line up by 16:45 or take Resy at 16:30.
Spinasse in Seattle's Capitol Hill cuts its tajarin a millimetre wide at the marble counter every morning, a Piedmontese pasta room 17 years old and still.
OrderTajarin alla salvia, the 40-egg-yolk pasta cut a millimetre wide with brown butter and sage.
TipThe bar seats five and walks in 17:00; the small dining room takes Resy 30 days out and goes within an hour.
