Oysters on Chuckanut

view3Oysters on Chuckanut?  Is that a variation on the famous hors-d’oeuvre, Angels on Horseback?  Or, maybe some obscure British pub savory like Toad in the Hole.  Or, possibly a dessert even more obscure than Spotted Dick?

More precisely, it’s The Oyster Bar on Chuckanut Drive in Bow, Washington where we had more great food, more great views and more time with friends. But first, a bit about The Oyster Bar because I did a little homework.

During the Great Depression, the Rockpoint Oyster Company built an oyster shack between a cliff and Washington State’s first scenic highway, Chuckanut Drive. Here, oysters were sold by the plant manager, Mr. Maekawa, to the travelers that passed by. The little stand did so well a lunch counter was added and the Rockpoint Oyster Restaurant was born. But Maekawa’s family was interned during World War II and the restaurant sat empty from 1942-1946.

When Otto Amos bought the restaurant in 1946 his wife renamed it the Oyster Bar and they coined the slogan “The oysters that we serve today slept last night in Samish Bay.” The menu consisted of deep fried oysters and a ham dish. It was sold in 1954, major renovations were made, and the menu now included prawns, scallops, fish and chips and clam chowder.oldoyster barSince 1970 it has been bought and sold a couple of times and given a makeover in structure, the menu and the wine selections.

The Oyster Bar (2015)

The Oyster Bar (2015)

We were introduced to The Oyster Bar about 5 years ago when we were visiting our friends, Pam and Kenn, in Bellingham. As an afternoon diversion with our Green Bay foodie friends, Barb and Micheal, they suggested that we take a drive down Chuckanut Drive and have lunch at The Oyster Bar.  Well, the drive was spectacular, in part because of the view of Samish Bay and the San Juan Islands; in part, because of the breath-taking, sometimes white knuckle, curving road; and, in part, because of the precipitous, densely forested rise on the inland side and an equally precipitous and attention getting drop-off on the Bay side of the road.  About halfway between Fairhaven and Bow, The Oyster Bar is delicately perched on a steep cliff at a wide spot in the road with barely enough room to park a car between the roadway and the restaurant.

On this trip, because it is one of her favorite restaurants, Pam made reservations for all of us to go there for dinner. Once inside the restaurant you feel like you’re dining in a tree house because the view out the windows is nothing but trees and bay.  Here is a peek of the view from our table, that’s our friend Kenn in the corner enjoying the evening.

View from The Oyster Bar

View from The Oyster Bar

Once we pulled ourselves away from the view, we concentrated on the menu. Our waiter was very knowledgeable and steered us to a nice German Reisling to start things off. Not to dry, not too sweet. Something for every taste at the table.

A German Reisling

This was followed by appetizers all around.

row 1: crab cakes, gravlax row 2: raw oysters, mixed seasonal greens

row 1: crab cakes, gravlax
row 2: raw oysters, mixed seasonal greens

Curt, of course, had the oysters which he thoroughly enjoyed.  The high point of the oyster presentation was that little cup of a hard cider mignonette granita.  It was so refreshing and unexpected that, even though he normally takes his shellfish au naturale, he actually added some of the mignonette to his oysters this time.  I thought the salad, a combination of greens, toasted walnuts, blue cheese, red onions, gala apples, red grapes and a maple cider viniagrette, was fabulous. The gravlax disappointed. The salmon was very good but there was just too much goat cheese which overpowered the fish and most of which went uneaten. More on the crab cakes later.

After much laughter and talk and more wine being ordering, our entrees arrived. First up, Fresh Alaskan Halibut.

Halibut

Halibut

Pam and Barbara ordered this dish and found it delicate and perfectly cooked. The braised rhubarb and rosemary gastrique on top was a special addition. Going around the table, Kenn was next with Steak and Maine Lobster Tail.

Surf & Turf a la The Oyster Bar

Surf & Turf a la The Oyster Bar

I thought the presentation was interesting. This little tower didn’t last long once Kenn started to eat. I am not sure of the topping. From the picture it looks like pine nuts and maybe onion?

Michael ordered the special, Rockfish.

Rockfish

Rockfish

He described it as a very firm fleshed fish. As you can see by this picture and others, the vegetable of the evening was small new potatoes, steamed carrot, brussel sprouts and squash. Each entree also came with a starter of watermelon sorbet and a cheese souffle, see it up there above the rockfish?

Curt was next with, what else…the Fresh Local Oyster Fry!fried oysters?Not as pretty as the other dishes but he said they were great. They had a crispy parmesan breadcrumb crust and the dipping sauce was a creamy sour apple aoili.

Lastly, I had the Oyster Bar Crab Cakes ( from the entree menu). crabcakesPretty much the same as the appetizer, but a little bigger: Dungeness crab, Jonah crab, celery and onion cakes with a mango chutney. The chutney was a nice sweet addition along with the curried aoili.  And of course the vegetables of the day.

So if you are in Washington State, up near Bellingham, and someone says, “Let’s have oysters on Chuckanut”, run, don’t walk, to The Oyster Bar. Make sure you have good friends with you.

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