At the Melrose location of Taylor Shellfish Farms, oysters on the half shell are served raw over ice with lemon wedges, mignonette, and often house sauces that let you taste different flavor profiles.[2][11][15] This version is distinguished by the farm-to-bar connection, with a rotating selection of varieties brought in directly from their own shellfish operations and listed by name and origin.[2][11][15] Each oyster is shucked to order, so you get a briny liquor and firm, cold flesh that ranges from creamy to crisp depending on the species.[2][11] Many guides to Seattle seafood note this spot as a go-to for learning the nuances between local oyster types, since you can compare several side by side in one plate.[2][11][15]