Taylor Shellfish Pioneer Square Opens: 6 Must-Try Dishes

By Leslie Kelly  |  July 22, 2014
Credit: Claire Nelson

Today is the day Taylor Shellfish opens its third oyster bar in red-hot Pioneer Square. The open, airy space sits right by Bar Sajor and Rain Shadow Meats Squared — all soaring ceilings, 20-ft.-long bar, rustic brick walls and sleek banquette seating tucked along the north wall. As you might guess, the menu is similar to the location in Queen Anne, with a sharp focus on small plates. But there is one big difference: This location has a fryer. That means oyster po' boys and mussels with frites will join the lineup very soon. In the meantime, here are six dishes you shouldn't miss when the doors open today at 4 PM. 

  • Credit: Claire Nelson

    Oysters on the half shell

    Since Taylor is the West Coast's largest producer of farmed shellfish, the oysters here are exceptionally fresh, delivered daily. Try the tide-tumbled Shigoku, a plump oyster with a deep cup, and drizzle it with a bit of the excellent black pepper migonette.

  • Credit: Claire Nelson


    ​This giant clam native to the Northwest is blanched and sliced to order, sashimi style. It's got a snappy texture, like a cucumber, and tastes like the ocean in a faint, delicate way. Soy sauce and wasabi are served on the side. Just use small dabs of each so you can really taste the clam. 

  • Credit: Claire Nelson

    Steamed clams

    Tender Manila clams are steamed in cream with big chunks of bacon and leeks. Roasted fingerlings make it an appetizer that could double as a light main course. 

  • Credit: Claire Nelson

    Baked oysters

    You can choose from three different styles of baked Pacific oysters, including the delicious Matsushima, pictured. This preparation showcases shiitake and oyster mushrooms, shisito peppers and miso butter. It's rich and addictive. 

  • Credit: Claire Nelson

    House salad

    Your dose of greens comes in the form of baby arugula tossed with cherry tomatoes, pine nuts and a honey-shallot vinaigrette. It's topped off with shaved Manchego. We like the Caesar too.

  • Mediterranean mussels

    These guys are particularly fat right now, dressed up with jalapeño butter and fresh basil. The preparation screams for a Macrina bakery baguette.