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Since 1890. with three restaurants in town, they know what they're doing. >> anthony: are you eating this whole? head, tail, bones and all? >> knute: yes. ♪ >> anthony: whole local smelt, flash-fried and served with pepperoncini sambal aioli. local dungeness crab, cooked and chilled with pickled ginger sauce. and oysters, lots of oysters. >> anthony: so seattle has been, for a very long time, considered one of the more foodie, for lack of a better word, foodie cities. >> knute: yeah. >> anthony: if you ask people why, generally they said the sheer abundance of really good ingredients. >> knu...

Too. the taylor family has been farming more than 12,000 acres of tidelands in the puget sound, willapa bay and the hood canal for over five generations, since 1890. with three restaurants in town, they know what they're doing. >> anthony: are you eating this whole? head, tail, bones and all? >> knute: yes. ♪ >> anthony: whole local smelt, flash-fried and served with pepperoncini sambal aioli. local dungeness crab, cooked and chilled with pickled ginger sauce. and oysters, lots of oysters. >> anthony: so seattle has been, for a very long time, considered one of the more foodie, for lack of a...

With three restaurants in town, they know what they're doing. >> anthony: are you eating this whole? head, tail, bones and all? >> knute: yes. ♪ >> anthony: whole local smelt, flash-fried and served with pepperoncini sambal aioli. local dungeness crab, cooked and chilled with pickled ginger sauce. and oysters, lots of oysters. >> anthony: so seattle has been, for a very long time, considered one of the more foodie, for lack of a better word, foodie cities. >> knute: yeah. >> anthony: if you ask people why, generally they said the sheer abundance of really good ingredients. >> knute: yeah, ex...

The taylor family has been farming more than 12,000 acres of tidelands in the puget sound, willapa bay and the hood canal for over five generations, since 1890. with three restaurants in town, they know what they're doing. >> anthony: are you eating this whole? head, tail, bones and all? >> knute: yes. ♪ >> anthony: whole local smelt, flash-fried and served with pepperoncini sambal aioli. local dungeness crab, cooked and chilled with pickled ginger sauce. and oysters, lots of oysters. >> anthony: so seattle has been, for a very long time, considered one of the more foodie, for lack of a bett...

Jack whisner is a transit planner for king county metro. and knute berger is a journalist and columnist for "seattle weekly." old school seattle, all. taylor shellfish oyster bar in pioneer square is old school too. the taylor family has been farming more than 12,000 acres of tidelands in the puget sound, willapa bay and the hood canal for over five generations, since 1890. with three restaurants in town, they know what they're doing. >> anthony: are you eating this whole? head, tail, bones and all? >> knute: yes. ♪ >> anthony: whole local smelt, flash-fried and served with pepperoncini samb...