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 Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Half-shell oysters, Steamer clams, Shucked geoduck
Must order: Half-shell oyster flight with the steamed manilas in white wine, butter and parsley.
Tip: Walk in for the marble bar; the back room books on Tock and turns slower.
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.
Signature: Tajarin with sage and butter, Agnolotti, Beef stracotto
Order: Tajarin alla salvia, the 40-egg-yolk pasta cut a millimetre wide with brown butter and sage.
Tip: The 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.
Signature: Foie gras terrine, Bigeye tuna tartare, Wagyu strip
Order: John Sundstrom's foie gras terrine, the only dish that has not left the menu in 20 years.
Tip: The 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.
Signature: Edomae omakase, Aged nigiri, Toyosu fish
Order: The 14-course omakase at the bar; Wataru flies the centrepiece fish from Toyosu Market in Tokyo.
Tip: Tock 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.
Signature: Aged sea bream in dashi, Walla Walla onion, Canlis salad
Order: The five-course chef's menu with Aisha Ibrahim's Filipino-tinged Walla Walla onion course.
Tip: Tuesday 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 $$$.
Signature: Oysters on the half shell, Steak tartare, Fried oysters
Order: A flight of Hood Canal and Samish Bay oysters with the steak tartare and rye toast.
Tip: Walk-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.
Signature: Tajarin with sage and butter, Agnolotti, Beef stracotto
Order: Tajarin alla salvia, the 40-egg-yolk pasta cut a millimetre wide with brown butter and sage.
Tip: The 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.
Signature: Foie gras terrine, Bigeye tuna tartare, Wagyu strip
Order: John Sundstrom's foie gras terrine, the only dish that has not left the menu in 20 years.
Tip: The 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.
Signature: Smoky berbere chicken, Catfish and grits, Hood Sushi
Order: The smoky berbere chicken, half-portioned over jollof rice with a side of greens.
Tip: Sundays are family-style: a single price prix fixe for the room with one menu that changes weekly.
