Taylor Shellfish Oyster Bar Melrose in Seattle's Capitol Hill is the Capitol Hill outpost inside Melrose Market: a marble bar, Samish Bay oysters.
Editorially verified May 18, 2026 by Elliot Marsh, TableJourney editor. Source.
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!
Guided tour · 2 hours
Embark on a culinary tasting tour of Pike Place Market with a local chef. Stop at 9 artisanal vendors and learn about local food producers as you taste your way throug...
Guided tour · 2 hours
Beat the crowds with an early bird-tasting tour of Seattle’s famous Pike Place Market. Savor delicious treats curated from the best vendors available and get 1-on-1 ti...
Address: 1521 Melrose Ave, Seattle, WA 98122
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.
Lark in Seattle's Capitol Hill is John Sundstrom's 20-year Pacific Northwest dining room: a James Beard winning kitchen plating local ingredients.
OrderJohn Sundstrom's foie gras terrine, the only dish that has not left the menu in 20 years.
TipThe bar runs an early happy hour 17:00-18:30 with the foie gras at $14 instead of $26.
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.
Lark in Seattle's Capitol Hill is John Sundstrom's 20-year Pacific Northwest dining room: a James Beard winning kitchen plating local ingredients.
OrderJohn Sundstrom's foie gras terrine, the only dish that has not left the menu in 20 years.
TipThe bar runs an early happy hour 17:00-18:30 with the foie gras at $14 instead of $26.
Communion in Seattle's Central District is Kristi Brown's Seattle Soul kitchen: catfish, hood sushi, berbere chicken, served from the Liberty Bank Building.
OrderThe smoky berbere chicken, half-portioned over jollof rice with a side of greens.
TipSundays are family-style: a single price prix fixe for the room with one menu that changes weekly.
