Fresh oysters in Seattle

Sunday, Anna and I went to the Bainbridge Island, an hour away from Seattle by ferry, and spent time with our brother and his girlfriend. After we got back to Seattle, I decided it'd be fun to get some fresh oysters. Why not? It was super hot, and I just wanted the cool, smooth oysters flavored with a bit of lemon juice and horseradish.

We decided to try out Elliott's Oyster House at Pier 56.

It was fun sitting at the bar, sipping cold water (it was too hot for anything stronger), and deciding on which oysters to order, because this restaurant had quite the variety:

We were also able to see the shucking of the oysters performed right in front of our eyes:

And the anticipation was building up when I saw that Elliott's had won a trophy :)

Elliott's offers oysters from Washington state, Canada, Europe, and even Japan! Since both Anna and I spent 8 years living in Seattle while in High School and college, and since our family is still in Seattle, as are Anna and Misha (I'm the only sibling living away from my family), we decided on the sample of a dozen Pacific Oysters.

It's crazy to think that it takes about 20 minutes to get the oysters to the table, but only a few minutes to slurp them up.

Instead of the typical lemon and horseradish, Elliott's serves their oysters with a frozen concoction that you put on top of your oysters before slurping them.

Anna and I got three oysters each of the following types: Eagle Rock, Totten Inlet, Eld Inlet and Dabob. It was incredible to actually be able to differentiate the taste in oysters that were harvested (?) in different areas.

Both Anna and I agreed that we liked Eagle Rock and Totten Inlet oysters the most. We also agreed that we could have easily had another dozen oysters each. Alas, at $23/dozen, this was not an inexpensive little snack.

Stay tuned for a few non-restaurant adventures from Seattle.