Taylor Shellfish Oyster Bar
Seafood restaurant · Capitol Hill
1521 Melrose Ave, Seattle, WA 98122
Highlights
Oysters, Dungeness crab, geoduck & chowders from own farms
Oysters, Dungeness crab, geoduck & chowders from own farms
"Taylor Shellfish is a Seattle oyster institution. And while one could theoretically sip sparkling wine and whisper sweet nothings (about oysters) to a date here, one could also drink local beer and watch some sports on TV with a fried prawn po’boy on the side. That’s what we’ll be doing." - aimee rizzo, kayla sager riley
"Is there anything more Seattle than slurping down oysters and getting rowdy on local beer and wine before a Seahawks game? Venerable Taylor Shellfish Farms’ Pioneer Square bar is the perfect pre-game haven, weekday happy hour, or weekend destination for the freshest seafood on the West Coast." - Joey Carreon
"At any Taylor Shellfish location, you’ll know exactly where your oysters come from. The menu lists their origins—and, spoiler, they’re all farmed by the restaurant's own operation. At all locations, there are aquarium-style tanks filled with sea creatures you can point to and then promptly eat (no, don’t stick your hand in). But the Capitol Hill location is our favorite, thanks to the top-tier people-watching, chilled wine, and the steady hum of the Pike-Pine corridor." - kayla sager riley, gabe guarente, aimee rizzo
"At any Taylor Shellfish location, you’ll know exactly where your oysters come from. The menu lists their origins—and, spoiler, they’re farmed by Taylor Shellfish’s own operation. At all locations, there are aquarium-style tanks filled with sea creatures you can point to and then promptly eat (no, don’t stick your hand in). But the Capitol Hill location is our favorite, thanks to the top-tier people-watching, chilled wine, and the steady hum of the Pike-Pine corridor." - Kayla Sager-Riley
"Long known as Seattle’s great oyster emporium, Taylor Shellfish’s Pioneer Square location serves a mighty fine crab on toasted bread at $30 (with fries). There’s a welcome crunch from pickled celeriac and red onion, with a rich tarragon aioli on the side to distribute as you see fit. The roll is sturdy and not overly buttered, letting the Dungeness meat spill out in all its shredded glory. Sidle up to the marble bar on a low-key weekday afternoon for lunch and a mini show as you watch staff bust open those shells with crackling flair." - gabe guarente
