From Tide 
to Table 3

Taylor Shellfish Farms Has Been Providing Sustainable Shellfish to the Pacific Northwest Since the 1890s

While Taylor Shellfish Farms’ menu is constantly changing, it’s commitment to sustainable farming has remained consistent. The family-owned company has provided sustainable shellfish to the Pacific Northwest since the 1890s. Taylor Shellfish prides itself on responsible farming and good social practices, for a complete “tide-to-table” experience. On Sunday, November 19, the company opened its fourth and largest oyster farm in Lincoln Square South in downtown Bellevue. The farm houses 130 seats, a bar, banquette and community tables.

Fifth-generation family member Marcelle Gonzalez explains that each space has a unique design that reflects the respective community.

“For the design, we stayed true to the Bellevue neighborhood feel, giving it an upscale contemporary design with vintage influences,” Marcelle says. “The space has a casual elegance with beautiful feature lighting which makes for the perfect evening.”

The Bellevue oyster farm offers fresh seafood from each of Taylor’s farming areas in the South Puget Sound, Hood Canal, Samish Bay and Willapa Bay. Guests can choose from all types of oysters, along with clams, mussels, geoduck, fresh local Dungeness crab, prawns and more. The farm serves multiple oyster species, allowing for quality, fresh oysters served year-round.

Food Alliance, a sustainable agriculture third-party certifier, certifies all Taylor Shellfish products.

Taylor Shellfish is also the first farm in the U.S. to be certified by the Aquaculture Stewardship Council (ASC), a leading international third-party certifier of responsibly farmed seafood. The farm also highlights its commitment to clean water issues such as ocean acidification. Taylor’s goal is to protect the environment through its day-to-day operations, while also planning for the future.

The farm sites vary rom beaches to rocky shorelines to tide flats. Each location provides shellfish with its own unique flavor.

“Our fresh-shucked oysters are always a favorite,” Marcelle says. “Part of being able to enjoy the oysters is learning to shuck properly.”

Aside from high-quality food, Taylor Shellfish places emphasis on its communities, employees and the environment. This commitment started when founder Justin Taylor discovered his passion for oyster farming.

Passing from generation to generation, Taylor has maintained the family environment with more than 500 employees, including their children. Their goal is to grow this legacy while helping to build a cleaner, safe environment for many more generations.