Taylor Shellfish Oyster Bar
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From tide to Table
Taylor Shellfish has been a family-owned and operated farm, growing high-quality, sustainable shellfish in the Pacific Northwest since the 1890s. Five generations in, we’re still out here doing what we love!
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Ekone Tinned Seafood
Ekone isn’t just tinned seafood it’s another chapter of our Taylor Shellfish story.
As a fifth-generation shellfish farming family, we’ve spent over a century growing shellfish in the Pacific Northwest. Today, that same seafood is harvested, smoked, and canned at our own smokehouse and cannery in Shelton, Washington.
From the tide to the tin, we handle every step ourselves — so you know exactly where your seafood comes from and how it was made. No shortcuts. No mysteries Just incredible seafood, preserved at its peak.
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Geoduck Clam Chowder Base (16oz)
$27.50
Taylor's Cioppino Kit
$105.00
Taylor's Fried Oyster Kit
$85.00
Out of Stock
Totten Inlet Virginica Oysters (30 pcs)
$95.00
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we’ve been farming shellfish in the waters of the Puget Sound since 1890
Our story began in Totten Inlet with the tiny Olympia Oyster. Our family’s great great-grandfather found his true calling in oyster farming, which started our legacy that lives on today. Since then, every generation of the Taylor family has grown up with a passion for shellfish and for the close-knit communities and rugged landscapes of Western Washington.
Our Story
Tag Us In Your Taylor Shellfish Experience!
#tidetotable
Menu as captured Sep 1, 2026 · source ↗
We hold 252 venues in Seattle, WA and could score 61 of them. This one is not among them, so it has no position — not a low one.
There is no score breakdown to show: nothing we read about this venue earned points in any of the four categories, so a bar chart of zeroes would look like a verdict on the kitchen rather than on what it publishes. What we did read is below.
v1.7.4 0.0/100 = sourcing 0.0/50 (named-farm 0 distinct, named-region 0 distinct, attribute 0 distinct, buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.0/18 (capped at 35% of the 0.0-point evidence base).
Buzzwords only. This venue uses sourcing language ("farm-fresh", "locally sourced") but names no farms, regions, or verifiable attributes.
See the week▾
| Sunday | 12pm – 9pm |
|---|---|
| Monday | 12pm – 9pm |
| Tuesday | 12pm – 9pm |
| Wednesday | 12pm – 9pm |
| Thursday | 12pm – 9pm |
| Friday | 12am – 10pm |
| Saturday | 12am – 10pm |
Hours checked Aug 27, 2026 · source ↗ · these hours were read from the page text rather than published schedule data, so we show the week instead of calling it open or closed · Always worth confirming with the restaurant.
Coverage
- Eater Seattle: cuisine guide mention ↗
Eater Seattle
Press