Technically this next-door sibling to Vendemmia is a seafood market. One that sells three rotating oyster varieties you can take home and shuck. But East Anchor’s small and mighty food menu includes fresh-shucked oysters with mignonette, horseradish, and lemon. How handy, the shop also sells oyster-friendly beer and wine.

Take an oceanside roadhouse, hide it in the crook of a yacht marina, and add food worthy of its restaurant sibling, Matt’s in the Market. Here, surrounded by boats and water views, the kitchen will shuck you as many (or as few) of the three daily oyster varieties as you’d like. Champagne pairings start with a half dozen with a split of Chandon and get more elaborate from there. A weekday happy hour includes $2 chef’s choice oysters.

Washington’s largest oyster farmer has three dining outposts in Seattle, each with its own menu and ambience. Pioneer Square and Seattle Center have their pre-game charms. But the outpost on Capitol Hill is also a market, where oysters, crabs, even geoducks bubble in water tanks. It’s an only-in-the-Northwest backdrop for your perfectly shucked oysters. Taylor’s selection includes uncommon species like the Virginica and, if you’re lucky, the Olympia—Washington’s only native oyster. No wonder this place is always crowded (the beer, wine, and other seafood dishes are also on point).

Four oyster varieties (with intentionally distinct flavors) lead off a menu filled with painstakingly sourced seafood from the Olympic Peninsula. Brendan McGill’s newish flagship is no stranger to exacting technique and dramatic platings. But for oysters, they keep things simple: sturdy metal platters, mignonette, dropper bottle of house-fermented hot sauce.

Renee Erickson—ever heard of her? When her Sea Creatures restaurant group took over this restaurant on Lake Union’s northern shore, it imported its oyster-loving sensibilities to a food menu that spans the length of the Pacific coast. Now, on most days, Westward’s oyster selection is even bigger than the one at Walrus and the Carpenter. They come raw and perfect, or as mezcal shooters, paired with agave spirits, or as part of a resplendent seafood tower. However you take them, oysters come with an ample helping of lake and skyline views.