01
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The Walrus and the Carpenter
The marble oyster bar that made Ballard a food destination. No reservations; be there before the 4 PM open or put your name down and brewery-hop.
EMERALD/Eat & Drink/Oysters, salmon, chowder
The Food Doctrine — SEAFOOD
Oysters, salmon, chowder
Cold, clean water makes serious shellfish. Seattle's seafood culture runs from paper-cup chowder to edomae omakase, and the whole spectrum is worth your time.
✓ Field-checked July 2026
The MapTap a marker for directions
Where to go
02
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Taylor Shellfish Oyster Bar
The 130-year-old shellfish farm's own bar — the no-wait, no-drama way to eat the region's best oysters, geoduck included if you're brave.
03
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Pike Place Chowder
The smoked-salmon chowder is the move at the national-award-hoarding Post Alley shop. Order ahead online and skip the queue entirely.
04
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Sushi Kashiba
Shiro Kashiba apprenticed under Jiro Ono in Tokyo, then spent fifty years defining Seattle sushi. Omakase at the counter is the city's great splurge.