You’ve seen the line for the "original" Starbucks at Pike Place Market. It wraps around the corner, a sea of tourists holding phones aloft, waiting for a latte they could get anywhere else. But if you turn your back on that green mermaid and duck into the flower-lined brick courtyard of the Soames-Dunn Building, you’ll find something that actually matters to the soul of this city.
Emmett Watson's Oyster Bar isn't fancy. Honestly, if you’re looking for white tablecloths or a sommelier who can explain the "mineral finish" of a bivalve, you’re in the wrong place. This is a wood-paneled, slightly grimey, unapologetically old-school dive. It’s also the very first oyster bar in Seattle's history, and it remains the best place to hide from the cruise ship crowds.
The Man Who Hated Newcomers
To understand the bar, you have to understand the man. Emmett Watson was a legendary Seattle columnist—a sportswriter turned social critic who spent fifty years writing for the Post-Intelligencer and The Seattle Times. He was the founder of "Lesser Seattle," a satirical organization dedicated to keeping people out of the Pacific Northwest. He famously used the acronym KBO—Keep the Bastards Out.
It’s hilarious, then, that his namesake restaurant is located in the most tourist-heavy square mile in Washington.
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Watson and his buddy Sam Bryant opened the joint in February 1979. They wanted a place where a person could get a cold beer and a fresh oyster without the pretension. Today, Sam’s son, Thurman Bryant, keeps the wheels turning. Not much has changed since the late seventies. The menus are still printed on brown paper bags. The booths are cramped. The vibe is "take it or leave it."
Why the Food Polarizes People
If you check Yelp or Google Reviews, you’ll see people complaining about the service or the "lack of variety." Basically, those people are missing the point.
Emmett Watson's Oyster Bar doesn't try to compete with the high-end seafood towers at Elliott’s or the trendy curation at The Walrus and the Carpenter. It does a few things remarkably well, and it ignores the rest.
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- The Oysters: They are fresh. Period. Sourced locally, often from indigenous tribes or small Puget Sound farms, they arrive nightly. You can get them raw on the half-shell with a basic cocktail sauce or broiled.
- The Broiled Specials: This is where the bar shines for those who aren't bivalve purists. The oysters are topped with parmesan, bacon, and a "sauce" that is mostly just melted butter. It’s heavy, salty, and perfect with a Rainier.
- The Chowder: It’s a New England style—creamy and thick with a respectable amount of bacon. It’s the kind of soup that fixes a rainy Seattle afternoon.
- The Oyster Roll: Imagine a New Orleans Po’ Boy but with a Northwest attitude. The bread is soft, the oysters are fried until they’re golden-crunchy, and it’s messy.
There are "misfires" according to some—the fish and chips can be hit or miss depending on how busy the kitchen is. But you don't go here for a gourmet five-course meal. You go for a snack and a drink.
The Secret to Finding the Place
Locating the entrance is half the battle. You won't see a giant neon sign. Look for the "First Starbucks" on Pike Place. Directly across the street is a small opening into a courtyard. Walk past the flower stalls and the dumpling shop.
The courtyard seating is arguably the best in the Market during the summer. It’s quiet. You can hear the fountain. It feels like you’ve stepped through a portal into the 1970s. Inside, the walls are covered in old photos and memorabilia from Watson’s career. It’s a museum you can eat in.
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What You Should Actually Order
If it’s your first time, don't overthink it. Order the Oyster Bar Special. It usually comes with a couple of raw oysters, some peel-and-eat shrimp, and a cup of chowder. It’s the "greatest hits" album of the menu.
And for the love of everything holy, order a Rainier. Emmett Watson was a man of the people, and drinking a craft cocktail in this booth feels like a betrayal of his "Lesser Seattle" manifesto.
Actionable Tips for Your Visit
- Bring Cash (Sometimes): While they take cards now, their systems in that old building can be finicky. Having twenty bucks on you makes everything smoother.
- Timing is Everything: They aren't open late. Usually, they close by 5:00 PM or 6:00 PM depending on the day. Monday hours are even shorter—sometimes closing by 2:00 or 3:00 PM. Check the door, not just the internet.
- Check the "Happy Hour": If you time it right (usually 3:00 PM to 5:00 PM), you can snag oysters for around $2 a pop and cheap cans of beer. In a city where a dozen oysters can cost $50, this is a steal.
- Embrace the "Grime": If you see a smudge on the window or a slightly worn-out booth, just roll with it. That’s the "Old Seattle" authenticity people claim to want.
Don't expect a greeting at the door. Find a seat, wait for the paper bag menu, and enjoy being one of the "bastards" that Emmett Watson (jokingly) wanted to keep out. It’s one of the few places left in the Market that hasn't been polished into a corporate version of itself.