Top Oysters dishes in Seattle

Two-dozen-plus daily selection from local farms, the heart of the menu

Rotating selection of local Pacific Northwest oysters — the menu's anchor

A half-dozen or dozen of the day's varieties from Taylor's farms — sweet Kumamotos, briny Shigokus, deep-cup Pacifics — shucked to order

Small, sweet, briny oysters from Taylor's own farm — the gateway oyster, served with mignonette and lemon

Rotating selection of Taylor's own farmed oysters — Kumamoto, Olympia, Shigoku, Totten Virginica — shucked to order

Fresh oysters—$2 during happy hour, beautifully briny and perfect with sparkling wine

Daily rotating selection from Washington growers, served with mignonette

Daily rotating selection of East Coast and PNW oysters, shucked to order at the counter.

Tiny, coppery, full-flavored — the native Washington oyster, sweetest in cold months, a true regional experience

A rotating selection of Pacific Northwest oysters served ice-cold with mignonette and lemon — the menu's anchor.

Rotating Washington and BC oysters served on crushed ice with mignonette and cocktail sauce

Rotating Pacific Northwest selection served chilled with mignonette — the signature opening order.

Rotating Pacific Northwest selection, professionally shucked and served on crushed ice

Rotating Pacific Northwest oysters served simply with mignonette and lemon at one of Seattle's oldest oyster bars

Rotating Pacific Northwest selection with classic mignonette and lemon

Rotating selection from both coasts, served with mignonette and lemon

Rotating selection of Pacific Northwest oysters with mignonette and lemon

Lightly breaded and pan-fried, served with tartar and lemon — a Seattle-classic preparation

Rotating Pacific Northwest selection served with mignonette and lemon

Half-shell selection of local varieties with mignonette and lemon — the dependable opener

Tender beef stir-fried with vegetables in a glossy oyster sauce — Bruce Lee's reported go-to order

Rotating Washington-state oyster selection on crushed ice with mignonette.

Rotating selection of local oysters from the raw bar, served simply with lemon and mignonette.

Rotating selection of Washington oysters from Anthony's longtime growers — clean and briny

Wide East and West Coast oyster selection shucked to order — the daily list is where the kitchen shows its sourcing

Rotating local selection from Hood Canal and Hama Hama, briny and ice-cold

Rotating selection of West Coast oysters; the raw bar is a strong opening course

Rotating selection of local Pacific oysters, served with mignonette and cocktail sauce.

Pacific Northwest oysters served chilled with mignonette — a worthy sunset starter

Rotating Pacific Northwest oysters with mignonette — proper happy-hour move on the patio.

Fresh Pacific‑Northwest oysters with verjus mignonette or chorizo compound butter

Fresh Pacific oysters with classic mignonette—clean, briny and elegant

Same raw bar discipline as upstairs — happy hour pricing on weekdays