Enjoy Pacific Northwest oysters and sustainable seafood at this iconic waterfront destination.

In this edition of Food Porn, we feature Elliott’s Oyster House, an iconic establishment on the Seattle waterfront since 1975. Elliott’s has earned a national repuation for seafood specialties such as sustainable Dungeness crab, wild salmon, Alaskan halibut, and Pacific Northwest shellfish – including their star attraction, oysters. 

Located at Pier 56, Elliott’s holds a prime location for both tourists and Seattleites seeking fresh Pacific Northwest seafood. The seafood experience here is unlike any other, offering over 12 varieties of oysters, Dungeness crab, Alaskan halibut, Copper River salmon, and other seasonal seafood such as clams, mussels, and scallops. Executive Chef Robert Spaulding prides himself in working with sustainable ingredients sourced from local farms. Elliott’s is a restaurant with a conscience — where they believe that it’s a responsibility to protect and preserve the Earth’s natural resources.

Whether you come for their progressive happy hour on weekday afternoons that begins at 3PM for $.75/oyster or for a meal in their dining room, ordering Oysters is a must. The freshness is apparent and the oysters are each masterfully handled and shucked. The Halibut Tostados are an interesting take on the typical fish tacos with the most moist and tender halibut on a crispy tostado and topped with fresh vegetables and tomatilla mayo.

Grab the Pim’s Plantations cocktail with Pim’s liqueur, banana liqueur, Izze grapefruit juice, lime, and pineapple syrup or a Mango Mojito with fresh mango puree for a refreshing summer beverage. The White Peach Sangria with sauvignon blanc, white peach puree, brandy, and fresh raspberries is sweet and light for springtime on the patio.

The spicy ginger Dungeness Crab is finger-lickin’ good. The crab is first boiled and then grilled for a subtle smokey flavor. The Copper River King Salmon is cooked to flakey and moist perfection and served with a Yukon Gold potato and Hawaiian onion hash, grilled asparagus, and topped with an arugula pesto. The Grilled Scallops served over yam gnocchi is unique and tasty.

Don’t forget dessert! The Rhubarb Oatmeal Crisp is a balanced dessert with a crunchy oat crumble, tangy rhubarb filling, and topped with a gigantic scoop of creamy vanilla ice cream. For something sweeter, the fluffy Caramel Mousse is served between housemade Amaretti cookies with a brûléed apricot and a smear of caramel and chocolate sauce. Looking for a liquid dessert? Try one of Elliott’s “Platinum Age Cocktails” inspired from the pre-prohibition era, the Blood and Sand, a classic drink with modern flair — scotch, cherry herring, sweet vermouth, and orange juice.

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Photos by Jennifer Liu.

Opening this summer, Elliott’s Seafood Cafe will feature an outdoor oyster bar where guests can sit or stand, a full service bar with wine and cocktails, happy hour offerings and a menu of casual and fun seafood dishes with table service available all day.

Elliott’s honors the integrity of the ingredients and showcases the fresh seafood to its fullest. Enjoy happy hour hour on the patio or dine in the restaurant for a wonderful meal with spectacular, friendly service and a great view. This is where Seattle goes for seafood — are you on you way?

Elliott’s Oyster House | 1201 Alaskan Way, Pier 56, Seattle |  (206) 623-4340