[Seattle] Elliott's Oyster House

[Kent Wang]

I was surprised to not be able to find a thread dedicated to this restaurant.

On Sunday, July 16 my friend and I went to Elliott's Oyster House. Very nice view of the waterfront.

We took advantage of their progressive happy hour: $0.50 oysters starting at 3:00pm with the price going up $0.20 every half hour. You're looking at three dozen oysters. I don't think I've ever seen a more beautiful sight.

Oyster sampler. Clockwise from top: Eld Inlet, South Sound, WA, Intertidal beach; Geist Cove, South Puget Sound, WA, Intertidal beach; Westcott Bay European flat, San Juan Island, WA, Japanese lantern net.

Pan fried oysters with tartar sauce and Jack Daniel's dipping sauce ($11). Even when fried, one can clearly notice the freshness of the oysters.

Oyster shooter.

All told, we had seven dozen raw oysters (including a dozen of the pan fried) between two people. Service was great, oysters were superb and the oysters during the progressive happy hour are a total steal.

[little ms foodie]

Great pictures Ken! Although I am from the school of "only eat oysters with months with an R in them"!

I think that Elliot's being on the pier gets more than it's fair share of tourists- we go to the Brooklyn for our oyster fix. Maybe will have to try Elliott's again when the tourist season dies down!!!

[SusieQ]

Oh be still my heart! I am SO envious!!

I've only been there once, and nobody had oysters. I must check out this happy hour! Thanks for such a gorgeous photo (the 3 doz.).

SusieQ

[elswinger]

What is the condiment in the center of the oyster platters? The only condiments I have ever had with ousters have been hot sauce or balsamic vinegar.

[hungry_moose]

That would be the clever frozen balsamic vinegar concoction. It is excellent with raw oysters. I too, only eat oysters during months with "R"s in them.......

-Moose

What is the condiment in the center of the oyster platters?  The only condiments I have ever had with ousters have been hot sauce or balsamic vinegar.

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[Kent Wang]

What is the condiment in the center of the oyster platters?  The only condiments I have ever had with ousters have been hot sauce or balsamic vinegar.

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It is called a mignonette, which is frozen balsamic vinegar, shallots and some other stuff. I, too, had never encountered it until I arrived in the Pacific Northwest. Is this a regional preference? It tastes great and pairs even better with the oysters, much better than the typical horseradish and cocktail sauce.

I too, only eat oysters during months with "R"s in them.......

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Haha! More for me.

[vengroff]

Mignonette is red wine vinegar, brunoise of shallots, salt and pepper. It's a traditional French sauce for oysters. I have never seen it frozen anywhere but Seattle, and I must confess I really don't like the frozen version.

As for Elliot's I don't go that often, but they do have a very nice selection of fresh oysters. I've never been super happy with the rest of the menu, however.