ORCAS ISLAND
Buck Bay Shellfish Farm Set on a grassy lawn overlooking Buck Bay, this seasonal gem offers fresh oysters and seafood just steps from the water where they grow their shellfish. Dine at a picnic table under mature willow trees with cozy blankets to keep you warm. Menu highlights include whole Dungeness crab, halibut fish and chips and decadent crab mac and cheese. Opens May 2025—though the property is for sale, we hope its legacy continues. (www.buckbayshellfishfarm.com)
Know Your PNW Oysters The Pacific Northwest is a bivalve paradise, home to some of the finest oysters in the world. Here are a few standout varieties you’ll find on local menus: HAMA HAMA: Grown in tumbling river currents, these oysters are clean, sweet and refreshingly briny. KUMAMOTO: Small, deepcupped and ultra-creamy with a hint of melon. It is a favorite for beginners and connoisseurs alike. OLYMPIA: The PNW’s only native oyster is tiny but mighty, delivering a bold, coppery punch. PACIFIC: The most common West Coast oyster, Pacifics vary widely but often boast a sweet, fruity flavor with a touch of minerality. SHIGOKU: Tumbled in the tide for a firm texture, these oysters are crisp and briny with a cucumber finish.
Chelsea Farms Oyster Bar in Olympia serves hyperlocal oysters as well as regional favorites. (photo: Poppi Photography/Chelsea Farms Oyster Bar)
OLYMPIA
Chelsea Farms Oyster Bar The oysters at Chelsea Farms Oyster Bar in Olympia are as fresh as the tide. Its signature Chelsea Gem, tumbled in Eld Inlet, is a must-try, along with native Olympia oysters and a rotating selection of West Coast beauties. Settle into the nautical-chic dining room for happy hour briny bites, or go all in with a PNW seafood platter or caviar-oysters-bubbles pairing. From crab linguini to geoduck ceviche, the menu celebrates the region’s bounty— best enjoyed with a flute of cava. (www. chelseafarms.net)
46 1889 WASHINGTON’S MAGAZINE APRIL | MAY 2025
