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Skagit Tulip Festival 2019

Skagit Tulips
Photo Credit: Perry Kibler

In celebration of Spring, Skagit Valley blooms are taking over the fields this April. The annual Tulip Festival commemorates the valley’s annual harvest. You don’t have to travel to the Netherlands to experience the spring bloom. As one of areas most colorful agricultural gems, the tulip fields set the stage for festivities for all.

Follow the bloom at RoozenGaarde

Finish out your day of tulip touring with a bottle from our award winning wine cellar and oysters from the bay.

For More Information and Festival Events.

Did you know:
Tulips are edible! The flowers can be used to replace onions in many recipes and are even used to make wine.

Tulips can be divided into about 150 various species, but there are more than 3,000 varieties.

Tulips only bloom for 3-7 days.

Washington Wine – 2012 Quilceda Creek

#2 Wine Spectator Top 100 of 2015

Quilceda Creek 2012 Cabernet Seuvignon

“A great bottle of wine is one that keeps your interest from the first glass to the last, leaving you wanting more.”

Founded in 1979, Quilceda Creek wines are an expression of five vineyards; Champoux, Galitzine, Lake Wallula, Palengat and Wallula Vineyards.

The 2012 Quilceda Creek Cabernet Sauvignon Columbia Valley is a seamless wine that coats the entire palate with copious amounts of blackberry, blueberry and cassis fruit with complex soy, smoke, graphite, spice and mineral undertones. All of this deep and rich fruit is perfectly complemented by additional floral suggestions of Hyacinth and Lavender. This classic wine should age effortlessly for 20+ years.

Blend: 100% Cabernet Sauvignon.

Learn More about this vintage from Quilceda Creek

Or Join us for a bottle from our wine cellar.

Tasting Notes and Estate Information curated from Quilceda Creek Winery

Winter is for the Eagles

Eagle on water. Photo by Richard Lee

Early winter is prime season for eagle watching in the Pacific Northwest. With a number of prime viewing locations located right in Skagit and Whatcom counties. The Skagit River Bald Eagle Interpretive Center is an amazing resource for planning your next adventure.

The flats and fields around the rural Skagit County towns of Edison, Bow and Bay View are good for raptors in general. Take an afternoon and meander the back roads surrounding Farm to Market and Bay View-Edison roads.

Then join us for a sunset over Samish Bay. We invite you to warm up your toes with a bottle of vino from our award winning cellar and taste the local flavors prepared specially for you by our Chef.

10 Must Do’s on Chuckanut Drive

1. The Oyster Bar on Chuckanut: Easily our top recommendation for lunch or sunset dinner.

2. If bird watching strikes your fancy, we recommended extending your drive south to the Samish Flats, prime turf for birding. See if you can spot bald eagles, red-tail hawks, at least a half dozen rough-legged hawks, falcons, merlin, peregrines, kestrels or prairie falcon. In the winter this area offers spectacular showings of snow geese and flocks of trumpeter swans.

3. Samish Overlook & Oyster Dome Trailhead. Gear up for at 5 mile round-trip excursion that is sure to lift your heart rate or skip the hike and get right to the top.

4. Say Cheese! Samish Bay Cheese is owned and operated by Suzanne and Roger Wechsler. This 200 acre farm is home to a mixed herd of Milking Shorthorns, some crossed with Jersey, Holstein, or Dutch Belted

5. Taylor Shellfish: “From tide to table, they’ve been farming high quality, sustainable shellfish
in the Pacific Northwest since the 1890’s.

7. Opt to Stop! Chuckanut drive is a curvy and narrow 2 lane road hugging the cliff line over looking Samish bay. This is a common destination or training ride for road bikers. We’ve identified two designated pull-outs to stop and take in the bay view.

8. Fill your day with adventure accessing the beaches near Larabee State Park or the moderate to steep hiking trails on the east side of the road. We’d recommend the Fragrance Lake look for casual hikers. Don’t forget your Discovery Pass if you plan to park here.

9. Chuckanut Bay Gallery offers a variety of artisan crafted infused and etched glass, beautiful glazed pottery, fine handmade jewelry, wooden crafts, cookware, games, textiles, art prints, handcrafted soaps and lotions; or peruse the gardens overflowing with sculpture, water features, lanterns, wind chimes, and bird houses/feeders.

10. Blueberry picking is the perfect activity and Skagit County is home to a number of farms producing some of the Washingtons’ finest blues.

Featured Winery: Leonetti Cellars

Loess Vineyard at the Figgins Family Wine Estate -(photo from Leonetti Cellars)

 

The Figgins Family Wine Estate has a deep history spanning over a century in Walla Walla Washington. The Leonetti Cellar was founded in 1977 as the valley’s first commercial winery. We’ve curated a collection of Merlot and Cabernet Sauvignon vintages ranging from 2004 to 2016. Join us for a bottle!

 

Flavor profiles from our Leonetti Cellars Merlot Collection:

Leonetti Cellars 2016 Merlot Wine2016:

“A classic vintage for Merlot. This wine has a delicious, creamy nose with jammy black fruits and mixed florals. It is incredibly broad on the palate–a distinctive characteristic of Washington Merlot. The finish is spicy, sweet, lively, and lengthy.”

2012:

“The wine is dark and saturated. In the glass, the wine explodes with an ethereal, complex nose of cinnamon, plum, pomegranate, clove, and a hint of spring pine forest. On the palate, the wine has delicious fresh ripe fruit, reminiscent of berry pie filling. Incredible richness but with a stunning levity that lifts. Quite simply an incredibly sexy, hedonistic wine.”

2008:

“The nose leads with complex spice, ripe fruits including strawberries, raspberries, and other bramble fruits, and has background aromas of mint, pine, white pepper, and juniper berries. Searching harder, there’s just a hint of earthy mushroom or forest floor. It is deeply lush, soft, and packed with caramel, vanilla, fruit, and chocolate on the palate. Its tannin and acid are in perfect balance and will help this wine age for at least ı5 years, though it is already drinking wonderfully.”

 

Flavor pofiles from our Leonetti Cellars Cabernet Sauvignon Collection:

2016 Leonetti Cellars Cabernet Sauvignon Wine2015:

“Nearly black in the glass. Intricate nose of licorice, lavender, dried herb, cold black coffee mixed with caramel, black fruits, and elderberry. Incredible purity of fruit. Massive, but plush, with a core of mouthwatering acidity and a polished finish.”

2013:

“Dark and brooding, the Cabernet has a beautiful nose of blackberries, blue fruits, spices, and black tea, perfectly framed by a light touch of toasted French oak. As a warm year in the Walla Walla Valley, Cabernet truly shined and yielded deliciously generous wine with a long, pure finish. This is a classic Leonetti Cabernet from a remarkable vintage.” 

2010:

“Saturated dark ruby to the rim. This  Cabernet has a tremendously pleasing nose of mixed berries, crème brulee, cassis, baking spices, and cinnamon. The palate is tightly wound yet plush, having simply perfect balance and length. There is a lot of ripe tannin here, but not a rough edge to be found. After 5 days open, the wine continues to develop and display remarkable purity of fruit.”

-tasting notes and wine descriptions sourced from Leonetti Cellars

2018 Best of Award of Excellence by Wine Spectator

Best of Excellence Award

Each year Wine Spectator awards a number of restaurants honoring wine programs by recognizing lists that display excellent breadth across multiple regions and/or significant vertical depth of top wines, along with superior presentation. Each wine lists selected features a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style. Ranging in size from 90 selections to several hundred, these lists are well-focused and tend to emphasize discovery.

This marks the 28th year the Chuckanut Oyster Bar has received this honor. Each wine is carefully chosen and covers every major wine producing region in the world.

Explore our wine list here.

Join us for a taste on our patio overlooking Samish Bay this season.

Featured Wine: And Why am I Mr. Pink? Rosé

It’s only March but the first mouthwatering Rosés of the season are starting to arrive! We’ve selected a Washington wine. This rosé that comes from collaboration between two winemakers in the Columbia Valley. And Why Mr. Pink? rosé sets a scene for spring from our cellar to your table.

And Why am I Mr. Pink?

Mr. Pink Rosé

Wine makers Mark McNeilly of Mark Ryan Winery and Trey Busch from Sleight of Hand Cellars joined together for The Underground Wine Project. This collaborations created a perfectly pink rosé. It’s filled with the flavors of fresh picked cherries, crisp watermelon, pomegranates, and ends with a lip smacking acidity to balance out the mouthwatering fruit sweetness.

Pale peach in color, this wine drinks dry and has delectable tart cherry notes.  As far as pairings go this is going to be one of our more versatile wines, going nicely with most of our appetizers and fish dishes, the bouillabaisse in particular!

Chuckanut Drive in the Fall

The historic Chuckanut Drive is beautiful no matter what time of year you take your car down its winding path, but in the Fall, the wonder of the scenic highway becomes even more magic.

Chuckanut Drive Creek

 

 

 

 

 

 

 

 

 

 

 

 

 

Chuckanut Drive Fall Road

 

 

 

 

 

 

 

 

 

 

 

 

 

Chuckanut Drive Fall Bay View

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Every season, we switch up our menu to use the produce and match feeling of that time of the year. In the Fall, you can order specials like the Mixed Seasonal Greens with baby greens, toasted walnuts, bleu cheese, red onions, gala apples, red grapes, and maple cider vinaigrette. Or the Butternut Squash Ravioli with mushrooms, leeks, swiss chard, green beans in a light lemon sage cream and Manchego cheese. Our chefs do their absolute best to capture the flavor of Fall in our seasonal dishes, and you can enjoy their work while looking out at a stunning Autumn landscape.

 

The Oysters of the Pacific Northwest

 

Pacific Northwest oysters

Going clockwise from the lemon slice we have:
Mirada, Cranberry Creek, Rock Pt., Shigoku, Kumamoto, and Kusshi Oysters.

 

The Oyster Bar began in the 1920s as a small shack dedicated to selling oysters to Chuckanut Drive travelers. Nearly 100 years later, we now offer a variety of upscale seafood dishes, but our hearts remain on the half-shell, which is why we offer diners the chance to try a variety of oysters from around the Pacific Northwest. Below, we’ve highlighted some of the PNW oysters you can sample from our menu:

Totten Inlet Oysters

Totten Inlet Oysters are a staple of the Pacific Northwest. The beach cultured oysters are raised in rocky areas. Their rugged life, fighting the tides on rough beaches, leads to tough shells and a hearty taste. Diners can look forward to delicious melon and seaweed flavors.

Fanny Bay Oysters

Fanny Bay Oysters come to us from our neighbors to the north. The oysters were one of the first Vancouver, B.C. varieties to become widely available, and as such, have become the oysters to taste from the area. Expect a smooth start, with a strong cucumber finish.

Royal Miyagi Oysters

Royal Miyagi Oysters are raised on a suspension line near Vancouver, B.C. Before the final harvest, they’re moved to the beach to be ‘toughened up,’ leading to stronger shells and firmer meats. They have a smooth, textured inside, with a kiwi-like finish.

Barron Point Oysters

Barron Point Oysters are grown in the Little Skookum Inlet in South Puget Sound. The oysters are first raised in mesh bags by the nutrient-rich waters, before they’re moved to the beach. The fresh water flowing around the inlet makes them plump and tender, with a sweet, briny flavor and a musky finish.

Kumamoto Oysters

Whether you’re a mollusk apprentice or an oyster expert, you’ll likely enjoy the Kumamoto Oysters. This deep-cupped variety is perfect on the half-shell. Diners will enjoy a mild briny taste, with a sweet honeydew finish.

Shigoku Oysters

Grown in our own Samish Bay, Shigoku Oysters are hung out on a line in the tide and tumbled twice a day as it raises and lowers. The result is a small, dense inside — bursting with cucumber and salt flavors.

Kusshi Oysters

Japanese for “precious,” Kusshi Oysters are aggressively tumbled their entire lives, resulting in a smooth, deep shell. The petite oysters are plump with a clean, delicate flavor.

Snow Creek

Snow Creek oysters are grown deep in the waters of Discovery Bay. Their unhurried life leads to soft shells and clean, tender meat. Snow creek oysters offer a mix of sweet and salty flavors, beginning with a pleasant taste and ending on a briny note.

Penn Cove Select Oysters

Penn Cove Select Oysters are quintessentially Pacific Northwest. They’re well known for their frilled shells and are considered one of the most beautiful oysters the area has to offer. Beach raised in Samish Bay, then grown to maturity in the waters of Penn Cove, the oysters have a crisp, briny flavor with a fresh aftertaste.

 

These are just some of the wide variety of Pacific Northwest oysters we offer! Make a reservation today and get to tasting — (360) 766-6185.

The Oyster Bar: On the Half Shell, In the News

Oyster Bar Reviews

As a restaurant with a long history in the region, we’ve been featured in a long number of publications and personal blogs! Below, we’ve gathered some our favorite reviews, recollections, and write-ups in one place — a sort of scrapbook of people’s experiences with us throughout the years. We’re delighted to see the reviews have remained consistent — fresh Northwest seafood, a spectacular view, friendly service, and award winning wines. If you’ve ever dined with us then written about the experience, we would love to see it!

Team O (2008)

The Oyster Bar on Chuckanut Drive

A date with my husband of one year; crab cakes; a palette cleansing white grape sorbet with champagne; blue marlin with a rhubarb and lavender gastrique; king crab legs infused with tequila and lime, served with blood orange butter; and cappuccino crème brulee for dessert.

And, yes. Everything lived up to my decade’s worth of cravings and imagination.

Northwest Wining and Dining (2011)

A Pinnacle Experience at The Oyster Bar

Every now and then, a meal’s setting and the meal itself sync so perfectly that they form an unforgettable dining experience. That happened to us recently at The Oyster Bar on the Chuckanut Drive, about a two hours drive from downtown Seattle.

Cooking From Memory (2011)

The Oyster Bar on Chuckanut Drive

There is no hurrying here.  After decades of refining the fine art of hospitality and service, the wait staff carries on a legendary task of “teasing” diners out of any impatience that might have brought along from the day just past.  The evening’s visits to the table including a warm welcome, refreshing beverages, warm bread with finishing butters, and salads are spaced and timed perfectly.  When the entrees arrive, thanks given, conversations shared, the experience of the meal ahead will once again leave you fascinated with this place. 

Annie and Rich’s Travel Adventures (2012)

Chuckanut Drive and Oyster Bar

As we sat there enjoying our meal, we watched the tide go down and the oyster beds started to appear. The Pacific oysters from our lunch were grown from seed and harvested from the farms right in front of us. You could call this the 100 feet diet. Talk about freshness!

Seattle Met (2013)

Seafood Road Trips

“Since the Great Depression, the Oyster Bar has sold Samish Bay oysters from right outside the window, baked or fried or quivering in their shells; these days there are other varieties, too, with an optional side of mulled apple cider mignonette. It’s all very hushed and throwbacky in here—there are the crab cakes, there’s the steak and prawns—but that’s just another word for classic.”

Seattle Refined (2015)

5 Stops to Make on Washington’s Beautiful Chuckanut Drive

“If you’re looking for an incredible view and a tasty lunch, stop by The Oyster Bar. This place used to be a shack where oysters were sold to passing drivers, but it’s now a pristine fine dining restaurant. Every table in the restaurant has a great view of the water and there’s an extensive wine list.”

 

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For Your Favorite Foodies

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Featured Wine: Chatâteau Haut-Beauséjour

Diversity, quality, and quantity describe this region in southwest France. Bordeaux is one of the most prolific wine regions.

2578 Chuckanut Drive
Bow, WA 98232

info@theoysterbar.com

360.766.6185

QUESTIONS?