There are few parts of the world better suited for imbibing what one food writer calls “zeitgeist on the half-shell” than the Pacific North¬west. Varied types of oysters are pulled from coves and estuaries from Vancouver Island to Puget Sound — each with their own degree of saltiness, sweetness, plumpness, or whatever other characteristics oysters boast.
And while oyster eaters might be excused for slipping across the border to Washington state for an evening at the expensive Oyster Bar (2578 Chuckanut Drive, Bow, Washington, 360-766-6185) or the slightly more modest Oyster Creek Inn (2190 Chuckanut Drive, Bow, Washington, 360-766-6179), Vancouver also shucks and serves up the gritty creatures by the millions.
At Rodney’s Oyster House (1228 Hamilton Street, Yaletown, 604-609-0080), you can sidle up to the bar for whatever reason, but don’t overlook the dozen or so varieties of oysters. You can also order clams, mussels, crab, or lobster in this popular eatery with a salty New England decor.
Joe Fortes (777 Thurlow Street, Downtown, 604-669-1940) is well loved for both its seafood and fashionable after-work crowd, and seasonally goes all out with oysters, as well as clams and mussels. As well as participating, with Rodney’s, in oyster shucking competitions (world record: eighteen oysters in one minute and thirty-four seconds), Fortes serves up dishes the likes of baked oysters with Salt Spring Island goat cheese gratin. These are paired with an exceptional wine, of course (not cheap).
Also in on the oyster craze is the similarly upscale Circolo restaurant (1110 Mainland Street, Yaletown, 604-687-1116). It boasts a raw bar with plenty of creatures on the half-shell, and vast bar offerings.
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