Fodor's Expert Review Taylor Shellfish Oyster Bar

Oysters don’t get any fresher than this: Taylor, a fifth-generation, family-owned company, opened its own restaurant in order to serve their products in the manner most befitting such pristine shellfish. The simple preparations—raw, cooked, and chilled—are all designed to best show off the seafood with light broths and sauces and a few accoutrements. This is the place to come for a true sense of the Pacific Northwest’s “merroir”—taste of the local waters, including the (in)famous local giant clam, the geoduck, which is mostly known for its unique, somewhat lewd shape. Proximity to the stadium makes this the perfect destination for Seattle’s quirky local tailgaters, who often prefer a dozen fresh-shucked bivalves to chili or barbecue.