Anchovies and Olives
Cocktail sauce and lemon wedges? Pshaw. Oysters on the half shell (four types a day from Penn Cove, Hama Hama, and smaller local farms) arrive on the table at Ethan Stowell’s seafood restaurant already dressed in something fancy. Housemade chili vinegar, perhaps, or an ice infused with pickled figs. The happy hour is dubbed Oyster Power Hour, which translates to $1 shucks from 5 to 6, and again from 10 to close, Sunday through Thursday. 1550 15th Ave, Capitol Hill, 206-838-8080; ethanstowellrestaurants.com

 

Aqua by El Gaucho
This seafood palace on Pier 70 serves five beautifully shucked varieties from Taylor Shellfish Farms. It’s almost enough to distract your attention from the panoramic view of Elliott Bay, which starts at the Space Needle and doesn’t quit until downtown. Oysters are $3.50 apiece during happy hour—same as prime time. Pier 70, 2801 Alaskan Way, Downtown, 206-956-8171; elgaucho.com

 

Flying Fish
Chef Chris Keff works with Marinelli’s Shellfish to broker three nightly oyster selections from little farms across Puget Sound that might not otherwise get to the Seattle market. The 50-cent shucks at the bar during high season (aka November to April) are the stuff of Seattle oyster happy hour legend and happen daily from 4 to 6. 300 Westlake Ave, South Lake Union, 206-728-8595; flyingfishrestaurant.com

 

Published: February 2013