Top Oysters On The Half Shell dishes in Seattle

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

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.

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

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

Rotating Pacific Northwest selection served with mignonette and lemon

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

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

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.

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

Daily Pacific Northwest selection, brought fresh from the Market downstairs

A rotating selection of local oysters pulled fresh from the market downstairs.

PNW oyster selection from the in-house raw bar; the standard precursor to a pasta course.

Rotating local oyster selection — briny, clean, and best at the bar with a view

Rotating PNW oyster selection on ice — briny and clean, best paired with happy hour mignonette