Seattle comes out of its shell at Shuckers’ happy hour.
The only thing frozen at Shuckers’ happy hour on a recent Tuesday afternoon was the ice under my Wildcat Cove oysters. The shellfish-centric bar in the basement of the Fairmont Olympic Hotel manages to embody many of Seattle’s best stereotypes while rejecting one of its worst—frosty social skills.
The big wood bar and chalkboards of fresh fish loan a genuine seafood ambience to the room, but it’s the oyster expertise from the staff that assures me I’m in the right place. Shuckers does what its name implies as well as anywhere in town. The sharpness of the
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