Seattle has plenty of seafood spots, but few move with the rhythm and charm of Taylor Shellfish Oyster Bar on Melrose. Watch shuckers work at lightning speed while trays of West Coast oysters glide to tables like small ceremonies of the sea.
You smell brine, hear clinks, and feel that calm buzz of a place that knows exactly what it does best. Settle in, because the freshest bites, friendly service, and a line that somehow never stalls are waiting for you.
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Shuckers Dozen Experience
The Shuckers Dozen is the move when you want to taste your way through Taylor’s farms without overthinking it. You get a curated mix that swings from sweet and petite to big, briny, and bold, all shucked lightning fast right in front of you.
Ask about harvest bays and salinity, then note your favorites for a second round.
You’ll have house mignonette, lemon, and hot sauce, but taste at least one oyster naked to catch that pure tidepool flavor. The staff is generous with tips, and they’ll guide you on texture, firmness, and finish.
Pair with something crisp and mineral, like a local pilsner or a dry Riesling.
Expect a clean, ocean scent and zero fishiness, just that bright snap oysters should have. It’s the perfect starter for sharing or a solo flight.
When the line moves, your platter arrives fast, cold, and glistening.
Geoduck Sashimi, Farm to Knife
Geoduck is the showstopper, and you’ll feel it the moment a server presents that long, elegant clam. Sliced paper thin, the sashimi lands crisp, sweet, and subtly oceanic, especially with a brush of soy and a dab of wasabi.
Ask to hold a live geoduck for a photo if they offer, then watch the kitchen work with quiet precision.
The texture is the star here, a satisfying snap that sushi lovers will recognize. Keep the seasoning light so the natural sweetness shines.
Order alongside a bright white wine or chilled sake for balance.
It’s not on every menu in town, which makes it feel special. If it’s your first time, your server will walk you through flavors and farming.
The experience is part education, part indulgence, and totally worth a detour, especially during slower hours when the counter team can chat.
Happy Hour, Happy Line
If you love a deal, happy hour from 2 to 4 pm is your sweet spot. Prices dip, the platters fly, and the energy stays high without feeling rushed.
You might wait a bit, but the line moves quickly because the team shucks like pros and the menu is built for momentum.
Start with oysters by the piece, then add the smoked oyster dip or a cup of chowder. Keep notes on your top three shells so you can order a second pass of your favorites.
Drinks lean crisp and seafood friendly.
Arrive early to snag a counter seat where you can watch the tanks and shucking station. The staff is great at pacing, so the table stays lively without overcrowding your space.
You leave feeling like you scored a little secret, even if the room is buzzing.
Baked Oysters, Butter and Heat
When you want comfort with your brine, go baked. Taylor’s versions arrive bubbling, buttery, and perfumed with garlic or herbs, turning the ocean’s pop into something warm and indulgent.
The heat plumps the oysters without losing that essential seawater sweetness.
Use the bread to chase every drop of sauce, then compare a baked bite to a raw one to appreciate how texture shifts. It’s a great move for oyster newcomers who want a softer entry point.
Add a lager or sparkling wine to cut the richness.
Share a plate or keep it close. Either way, you’ll understand why regulars alternate styles during a visit.
The kitchen seasons with restraint, letting the oyster’s character lead with butter playing backup, not the headliner.
Creamy Chowder, Big Comfort
The chowder here is thick and coastal without tipping heavy. Each spoonful carries clam sweetness, a little smoke, and that black pepper kick regulars mention.
It pairs perfectly with the warm quarter baguette, which you’ll tear and dunk until the bowl is clean.
Order a cup to warm up on drizzly days, or go for a full bowl if you’re building a meal around it. The balance feels intentional, letting shellfish shine instead of disappearing in cream.
You taste the sea, not just dairy.
It’s a great pause between raw flights or a starter while friends decide on platters. If you’re sensitive to richness, share and keep room for oysters.
Either way, you’ll catch yourself scraping the edges for those last briny bits.
Dungeness Crab With OMG Sauce
Dungeness crab is a Pacific Northwest love language, and Taylor’s serves it sweet and impeccably clean. Crack the legs, dip into the OMG sauce, and you’ll understand the name fast.
The sauce adds tang and warmth without masking the crab’s delicate flavor.
This is a hands-on dish, so expect a little mess and a lot of smiles. Ask for extra napkins, lean into the ritual, and sip something crisp.
If you’re sharing, pace yourself, because it disappears quickly.
It’s a great anchor for the table when you’re mixing raw and cooked options. The meat stays tender, never watery or stringy.
You’ll leave plotting your next visit, wondering if there’s a polite way to request a bottle of that sauce to take home.
Steamers: Clams and Mussels
The classic steamer pot arrives fragrant with white wine, garlic, and herbs, a cloud of steam that smells like a dock at low tide. Clams open silky, mussels sit plump and glossy, and the broth begs for bread or a spoon.
It’s simple cooking done precisely right.
Dip, sip, repeat, then ask about the day’s source. These shellfish often come straight from Taylor’s own farms, filtered and cold until they hit your table.
You taste that care in the clean finish and zero grit.
It’s a must if you love texture and subtle sweetness. Shareable, comforting, and easy to pair with beer or wine, steamers bridge raw and cooked courses beautifully.
Leave nothing behind in that pot.
Smoked Oyster Dip And Chips
You’ll smell a whisper of smoke before the dip lands. It’s lush, savory, and spreadable, with just enough briny depth to keep bites interesting.
Scoop with house chips, then alternate with a sip of something citrusy to reset your palate.
This is the sleeper hit during happy hour, a great opener while friends debate which oysters to order. The portion works for sharing, though you might keep it close after the first taste.
Ask the team how they smoke the oysters if you’re curious.
It bridges raw and cooked flavors nicely, adding contrast to a platter of chilled shells. If you like heat, add a few drops of hot sauce on top.
It’s one of those dishes that makes waiting for the rest of your order feel like part of the fun.
Oyster Variety Tour: Fat Bastard To Kumamoto
Build a flight that shows how dramatically oysters can differ. Start with XS Pacific for crisp clarity, then move to Shigoku’s mild, buttery body.
Add Fat Bastard for big, meaty bravado, and finish with a sweet, delicate Kumamoto to reset your palate.
Taste side by side, note salinity, and pay attention to finish. You’ll spot melon, cucumber, or even cream depending on the bay and size.
The staff loves guiding these tours, so ask questions and compare impressions.
Keep toppings minimal on the first pass, then play with mignonette or hot sauce. Pair with a dry cider, pilsner, or mineral white wine to keep flavors sharp.
You leave with a favorite and a plan for next time.
Service, Vibe, And Timing
The room balances casual and polished, with soft lighting, coastal touches, and that calm buzz of shuckers at work. Sit at the bar for the show or grab a table with a view of Melrose.
Staff move smoothly, checking in without hovering and happy to share farm stories.
Peak hours bring a line, but it flows because the menu is built for speed. Aim for early afternoon or later evenings to skip the rush.
The posted hours are straightforward, so plan around the 12 pm opening.
Yes, there’s a service charge, common around Seattle, and it helps support the team. If something misses, speak up and they’ll make it right.
You leave feeling looked after, well fed, and a little more in love with the sea.
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