Pop into Elliott’s bar for our favorite indulgence: a dozen perfectly shucked local oysters on the half shell and a slightly dirty martini. Even better is partaking during the progressive oyster happy hour (3–6 p.m.), when the fresh-shucked beauties start out at 50 cents each and go up 25 cents each half-hour (they’re usually $1.50 and more a pop). There are literally dozens of varieties to taste, and no better oyster bar in Seattle. But a foray deeper into the menu? It turns out those oysters are also sensational when fried ($14 as an appetizer, $23 as an entrée). Tender, still quivering, they’re irresistible when dipped into the tasty tartar sauce. (Avoid the other dip, a barbecue-like whiskey sauce that clashes with the fresh oyster flavor.) But those rumors of inconsistency we’ve heard? They’re well earned.