written by Ryn Pfeutter | illustrations by Ni Ma

Oysters have a reputation—part indulgence, part aphrodisiac and always a conversation starter. While science hasn’t proven they boost libido, their zinc-packed punch can influence dopamine—aka the feel-good hormone.

When Covid hit in early 2020 and solo isolation became my reality, I needed to create experiences that brought me joy within the four walls of my Seattle apartment. Sourdough? A lost cause—I’m a terrible baker. Knitting? Not my thing. Zoom events? They got old fast.

But oysters? Their briny, sweet, umami-rich complexity never failed to lift my spirits—especially when shared with others. But when pandemic dining restrictions took hold, one of my favorite pastimes vanished overnight.

Then I discovered a game changer: Hama Hama offered a screaming deal—three dozen oysters, including shipping, for Washington residents, all for $49. For months, I placed a standing Friday order, justifying it as part of my stay-healthy strategy (oysters, after all, are the richest natural food source of zinc).

Every Friday, I’d set aside a dozen and drop them—along with a bottle of cheap bubbly—at the doorstep of whichever neighbor was having the worst week. Some people mastered sourdough; I became proficient in oyster shucking—and so did many of my neighbors.

Shucking isn’t something you can rush. It demands patience and precision, a careful dance with the ridged shell. You have to find the oyster’s one weak spot, slip the knife into the seam and gently twist. Learning to navigate that fine line between resistance and surrender became a meditative practice for me. Even now, after countless dozens, the process remains a full-sensory experience—from the sight of a plump oyster bathed in its liquor to the briny burst of that first slurp.

Here are eleven top spots to slurp oysters in the PNW, from tucked-away oyster bars to waterfront seafood havens. Whether you crave briny Pacifics, buttery Olympias or a caviar pairing, these restaurants serve the freshest local bivalves—no shucking required.

ORCAS ISLAND

Buck Bay Shellfish Farm

Set on a grassy lawn overlooking Buck Bay, this seasonal gem offers fresh oysters and seafood just steps from the water where they grow their shellfish. Dine at a picnic table under mature willow trees with cozy blankets to keep you warm. Menu highlights include whole Dungeness crab, halibut fish and chips and decadent crab mac and cheese. Opens May 2025—though the property is for sale, we hope its legacy continues. (www.buckbayshellfishfarm.com)

Know Your PNW Oysters

The Pacific Northwest is a bivalve paradise, home to some of the finest oysters in the world. Here are a few standout varieties you’ll find on local menus:

HAMA HAMA: Grown in tumbling river currents, these oysters are clean, sweet and refreshingly briny.

KUMAMOTO: Small, deepcupped and ultra-creamy with a hint of melon. It is a favorite for beginners and connoisseurs alike.

OLYMPIA: The PNW’s only native oyster is tiny but mighty, delivering a bold, coppery punch.

PACIFIC: The most common West Coast oyster, Pacifics vary widely but often boast a sweet, fruity flavor with a touch of minerality.

SHIGOKU: Tumbled in the tide for a firm texture, these oysters are crisp and briny with a cucumber finish.

OLYMPIA

Chelsea Farms Oyster Bar

The oysters at Chelsea Farms Oyster Bar in Olympia are as fresh as the tide. Its signature Chelsea Gem, tumbled in Eld Inlet, is a must-try, along with native Olympia oysters and a rotating selection of West Coast beauties. Settle into the nautical-chic dining room for happy hour briny bites, or go all in with a PNW seafood platter or caviar-oysters-bubbles pairing. From crab linguini to geoduck ceviche, the menu celebrates the region’s bounty—best enjoyed with a flute of cava. (www.chelseafarms.net)

SEATTLE

Half Shell

Seattle’s Half Shell, just past Pike Place Market, is the kind of spot that makes you want to linger. Oysters arrive perfectly chilled, sea-sweet and straight from Fanny Bay, while a butter-poached Dungeness crab roll and crisp shrimp cake sliders round out the menu. Even the burger and twice-fried fries deserve a mention. And if you time it right, you might catch Tom Douglas himself shucking behind the bar. (www.halfshellseattle.com)

BLAINE

Drayton Harbor Oyster Company

Founded in 1980, this oyster farm quickly grew, supplying fresh oysters to Seattle restaurants before opening its oyster bar. Set by the Salish Sea, it offers a variety of oysters and seafood dishes, including grilled oysters, oyster stew, po’boys, tacos and fried cod. Enjoy chilled rosé on the sidewalk in summer. (www.draytonharboroysters.com)

SEATTLE, BOW & SHELTON

Taylor Shellfish Farms

At Melrose Market in Seattle, Taylor Shellfish’s Happy Hour is the perfect time to savor fresh oysters, geoduck and clams. Pair them with a crisp white wine while enjoying the lively atmosphere. For a more relaxed experience, head to Samish Oyster Bar and Shellfish Market in Bow, where you can sit outside and enjoy oysters right on the farm. (www.taylorshellfishfarms.com)

BELLINGHAM

Rock and Rye Oyster House

Rock and Rye, tucked inside Bellingham’s historic Herald Building, nails the balance between upscale and unfussy. If Judd Cove oysters from Orcas Island are on the menu, don’t think about it—just order. Or go for the Oysters Cascadia, broiled with Pernod, capers and a rich mushroom blend. The beef carpaccio is another standout, best paired with a spritz on tap. Swing by for Happy Hour (4 to 6 p.m. Tuesday through Saturday and all day Sunday) and stay awhile. (www.rockrye.com)

LANGLEY

Saltwater Fish House & Oyster Bar

In the heart of Langley—“The Village by the Sea”—this welcoming seafood spot is a bivalve lover’s dream. Happy Hour brings discounted oysters, beautifully shucked and served with fresh horseradish and a perfect mignonette. Follow with crispy crab cakes, or dive into rotating specials like Pacific North-west cioppino. Not a seafood fan? The wedge salad won’t disappoint. With a view of Saratoga Passage, it’s a must-visit on Whidbey Island. (www.saltwaterlangley.com)

LILLIWAUP

Hama Hama Oyster Company

Nestled at the mouth of the Hamma Hamma River, Hama Hama Oyster Company is a sixth-generation, family-run farm offering a unique oyster experience. Visitors can shuck their own oysters at the Oyster Saloon, learn at oyster-tasting classes or join seasonal Farm Days. Enjoy crisp Hama Hama oysters or the rich Blue Pool, and don’t forget to check out their A-frame shelters. (www.hamahamaoysters.com)

How to Shuck Oysters Like a Pro

By Bobby Palmquist, executive chef of Sea Creatures

Fresh oysters are a treat, but shucking them can feel intimidating. Don’t worry—we’ve got you covered. Follow these steps, and you’ll be cracking open shells like a seasoned pro in no time.

WHAT YOU’LL NEED

• 2 kitchen towels
• A sturdy oyster knife (like the blue-handled Deglon—it’s a workhorse!)
• Fresh oysters (try Hama Hama Blue Pools if you’re a beginner)

STEP-BY-STEP SHUCKING

1. SET UP YOUR WORKSPACE

Lay a folded kitchen towel on a stable surface. Place the oyster on top, with the hinge facing right (for right-handers). The hinge is the pointy end, not the rounded front.

2. GRIP & INSERT THE KNIFE

Cover the oyster with your second towel, holding it firmly. Insert the tip of your oyster knife into the hinge, wiggling it in about 1/8 to 1/4 inch until it’s stuck.

3. POP THE SHELL OPEN

Twist the knife to break the seal. If the hinge breaks off, go a little deeper and try again. The top shell should lift slightly, but it’s still attached at the front by the adductor muscle.

4. CUT THE TOP FREE

Slide your knife along the inside of the top shell to slice through the adductor muscle. Remove the top shell completely.

5. FREE THE OYSTER

Turn the oyster around and slide your knife under it to cut the adductor muscle from the bottom shell. The oyster should now rest freely in its own briny liquor.

6. FINAL CHECK & SERVE

Remove any shell fragments with your finger. Then, enjoy your oyster straight up, with a squeeze of lemon, or topped with shallot mignonette and fresh horseradish. Now, grab a glass of something crisp and enjoy the fruits of your labor—cheers!

BALLARD

The Walrus & the Carpenter

The Walrus and the Carpenter is Seattle’s most iconic oyster bar, tucked inside a historic Ballard brick building. Nine to twelve varieties—sourced from Hood Canal to Hammersley Inlet—are beautifully displayed on ice. First-timers should try the cornmeal-fried oysters. No reservations, so arrive at 4 p.m. or wait it out next door at Barnacle Bar. (www.thewalrusbar.com)

SAN JUAN ISLAND

Westcott Bay Shellfish Company

On the shores of Westcott Bay, this family-owned shellfish farm delivers oysters as fresh as it gets. Tie up at the dinghy dock, grab a bag of High Beach Sweets to-go or settle in at the Tide Tables for raw, baked or grilled oysters. Founded by Erik and Andrea Anderson, the farm is rooted in sustainability, stewardship and seriously good shellfish—rain or shine. (www.westcottbayshellfish.com)

Easy Champagne & Shallot Mignonette

Description:

Here’s a quick and easy recipe for a tasty mignonette, from Bobby Palmquist, executive chef of Sea Creatures:

Ingredients:

• 1 medium shallot
• 1 cup champagne vinegar
• ½ teaspoon fresh ground black pepper

Instructions:

• Peel and finely mince the shallot.
• Mix the minced shallot with the champagne vinegar and black pepper.
• NOTE: To make it a bit easier, blend the shallot with the vinegar in a blender, and then add the black pepper.

PIKE PLACE MARKET

Emmett Watson’s Oyster Bar

Seattle’s oldest oyster bar, opened in 1979 by newspaperman Emmett Watson, serves up no-frills oysters on the half shell or broiled with parmesan, bacon and butter. The menu is written on paper bags, and the décor is casual—perfect for those who want great oysters without the fuss or high prices. Also, try the fish and chips. (www.emmettwatsons.com)