More amazing fall oysters
Shigoku. Developed by local oyster titan Taylor Shellfish Farms, this variety has deep cups and smooth shells from regular tidal tumbling,
which is why Greg Atkinson, of Restaurant Marché on Bainbridge Island, keeps them front and center on his appetizer menu.
“They are sweet in the mouth, and just gorgeous,” he says. $$; 150 Madrone Lane; 206/842-1633.
Snow Creek. The dainty variety is grown in Discovery Bay. “They’re about as big as I like to go,” says Matt Costello, of Whidbey Island’s Inn at Langley, who looks for distinctly flavored ingredients for his multicourse dinners. “I like them bright, not too minerally, and with an earthiness to them.” $115 prix fixe; 400 First St.; 360/221-3033.
Treasure Cove. They are slightly sweet, but “with the perfect oceany brightness,’’ says Renee Erickson, co-owner of Seattle’s Walrus and the Carpenter. “I remember eating them for the first time and thinking the texture and flavor reminded me of the briny oysters I loved in Paris.” $$; 4743 Ballard Ave. N.W.; 206/395-9227.