Shuckers Restaurant - Seattle, WA | OpenTable
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Shuckers
Shuckers

Shuckers Details

  • Dining Style: Casual Dining
  • Website: http://www.fairmont.com/seattle/
  • Email: bojana.marusic@fairmont.com
  • Phone: (206) 621-1984
  • Hours of Operation: Lunch: Monday - Saturday: 11:30am - 5:00pm; Dinner: Sunday - Thursday: 5:00pm - 10:00pm, Friday - Saturday: 5:00pm - 11:00pm
  • Payment Options: AMEX, Diners Club, Discover, MasterCard, Visa
  • Cuisine: Seafood, Northwest
  • Executive Chef: Gavin Stephenson
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Beer, Counter Seating, Full Bar, Happy Hour, Non-Smoking Restaurant, Patio/Outdoor Dining, Takeout, Wheelchair Access
  • Special Events & Promotions: Shuckers Happy Hour: Monday - Friday, 3:00pm - 5:00pm

Getting there

  • Cross Street: 4th Ave
  • Parking: Hotel Parking
  • Parking Details: Self and Valet parking available at the hotel.
A word from Shuckers
Boasting the beautifully carved oak paneling and unique tin ceiling of the haberdashery it once was in the 1930's, Shuckers is one of Seattle's oldest and most pre-eminent oyster bars. With a daily menu featuring a selection of fresh fish and seafood, Shuckers brims with 13 different kinds of oysters prepared nine different ways and features local artisan microbrews. The Zagat 2005 Restaurant Survey coins Shuckers as a 'Seattle classic' that is one of the 'best seafood restaurants in town' with 'great ambiance' and 'excellent service.'Continued
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Shuckers
4.2
137 $30 and under restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerSeafood
Featured Reviews
  • "Shuckers is always a great place for super food and exceptional service! Such a beautiful place and great ambience. They..."
    Dined on 5/17/2013
  • "We have been fans of Shuckers for over 25 years. From the fish and chips to the fresh fish selections, we have never bee..."
    Dined on 5/12/2013
  • "With our favorite server, Charles, back on duty, it was a delight to enjoy the food and linger over lunch with huge dess..."
    Dined on 5/11/2013

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