Image: Dale Matteson 

Taylor Shellfish Farms Oyster Bar

Pristine local shellfish from the third outpost of the source that sources everyone else, served in a sleek, loud bar across from F. X. McRory’s. Mediterranean mussels, fried oysters with zippy ginger slaw, and Xinh’s Oyster Stew are all worthy—but you’re at Taylor’s: Why stray from the half shell? Check out the great shellfish-friendly wines.



Think Bierstube: brick walls, bar stools, brats (terrific), beers (even better), and braised sauerkraut to make a fan of any hater (why thank you, duck fat!). Even the pretzels are brezels—dense, pillowy, and freakishly exquisite with hot, sweet housemade mustard.



Damn The Weather

Connoisseur fare for diners (beef heart tartare, fried squash blossom) vies for prominence with cocktails in this dim and brick-lined bar, roaring with loud professionals. Food wins by a nose, thanks to more than just novelties, like a Caesar sandwich and a carbonara with zucchini ribbons in lieu of pasta.


Intermezzo Carmine

The most elegant bar in Pioneer Square is all light hues and ladylike linens, every inch the next generation of the legendary Il Terrazzo Carmine down the hall. The food is its equal—classics like beet salad and octopus risotto and buttery lamb chops, served as small plates—with an amaro collection headlining at the bar.



Quality Athletics

Truth be told, the latest project of the prolific Josh Henderson (Skillet, Westward, etc.) isn’t due to open until after we’ve gone to press. (Latest plan is September 10 or thereabouts.) But how could we leave out a 3,500-square-foot joint with a wood-fired grill, rooftop garden, and two outdoor fire pits?


Good Bar

Okay, now we’re really looking forward; the new project backed by the Marination team is set to open October at the earliest. But Good Bar is one to anticipate, and not just for its vintage good looks. Food diverges from the Marination playbook (not a kalua pork taco in sight), cocktails will trend classic, beers local, and meats and vegetables slow roasted. Cheese and charcuterie come by the ounce.