• Lunch Daily 11:30-4pm
  • Dinner Daily 4-close

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.”

 

Things To Do Around Chuckanut Drive

Places Near Chuckanut Drive

Things to do around Chuckanut Drive

As we wrote about in March, the scenic Chuckanut Drive turns 100 this year! The stunning view from the historic highway – all dappled light, lush greenery, and splashing ocean – is enough of a reason to visit, but why not make a whole day out of exploring Chuckanut? The surrounding area is filled with hidden spots that are rich in history with stories to tell. If you’re riding the highway, here are things to do around Chuckanut Drive.

Larrabee State Park

For those who are tired of watching the trees whizz by and want to get out and explore them, you’ll find no better place than Larrabee State Park! Washington’s first state park is perfect for families with curious kids, a romantic picnic with your special someone, or a quiet time of reflection on your own. The edge of the park overlooks the bay, where you can see the nearby islands and watch incoming shipping vessels. You’ll need to purchase a Discover Pass, but $10 is a small price to pay for the experience.

San Juan Cruises

Things to do around chuckanut drive whale watching

Get up close and personal with the wonderful Washington wildlife in our waters with San Juan Cruises. The cruise will take you around the San Juan Islands in search of Orcas, Humpback whales sea lions, and more. The captain will share the history of the area and point out areas of interest as you travel through the bay. Along the way, you’ll stop at Friday Harbor, a vibrant seaside port.

Historic Fairhaven District

Explore the red-bricked district of historic Fairhaven and discover a Pacific Northwest gem. The area is well-known for its small artisanal shops – you’ll find independent bookstores like Village Books, specialty clothing stores like Fairhaven Runners, and home boutique shops like the well-named A Lot of Flowers. Every nook and cranny is bursting with something exciting to see — well worth an afternoon of walking around.

The Oyster Bar on Chuckanut Drive

Of course, we like to think The Oyster Bar on Chuckanut Bay is essential to enjoying the full Highway 11 experience. Our restaurant has been a staple of Chuckanut Drive for almost as long as it’s been around – starting as a tiny seaside oyster shack in the 1920s and growing into the fine dining establishment it is today. Make a reservation and end your Chuckanut Drive adventure with local seafood and an unforgettable view.

 

 

 

Award Winning Wines from Around the World

The Oyster Bar’s Wine Cellar

Can it be a perfect meal without a perfectly paired wine to accompany it? We don’t believe it’s possible! That’s why we at The Oyster Bar on Chuckanut Drive strive to fill our wine cellar with award winning wines to enhance your night-out experience.

Oyster Bar owner Guy Colbert and wine selector Amanda Abbott personally choose award winning wines from around the globe, covering every major wine-producing region in the world. We take great care in selecting wines that enhance the entire experience of dining at The Oyster Bar on Chuckanut Drive. Wines not only add a new dimension of flavor to dishes, but are an opportunity for you as a diner to experience the flavors of a different place and time.

Wine of the month - The Oyster Bar on ChuckanutIn the 2005 Malvira San Guglielmo, diners can taste the flavors of Piedmont, Italy. The rare, luscious red wine opens with a nose of blackberry and tobacco and follows with hints of vanilla and leather on the palate.

Or diners can swing the villa windows open and smell the Atlantic waters of El Puerto de Santa María, Spain with a glass of Oloroso La Garrocha. The sherry wine is crafted on a family farm that’s been in business for nearly two centuries now. Your glass is served at room temperature and holds an almost sweet, nutty flavor with hints of the nearby ocean.

Sancerre Rose 2016This month, we’ve added the Sancerre Rose from the tiny hamlet of Terre de Maimbray. Born in the Sancerre region of the Loire Valley, the rose wine tastes like a French summer feels. Aromas of white currant, apricot and peach accompany a soft, pale color. It’s a perfect choice for a light salad on a sunny day.

Collecting award winning wines like these leads to an award winning wine cellar. For 27 years now, The Oyster Bar on Chuckanut Drive’s selection has been voted as one of the outstanding Wine Lists of the World by the prestigious Wine Spectator Magazine. It’s an honor to be selected year-after-year, and we’re thrilled to offer you the opportunity to taste flavors from the around the world, while appreciating a view only the Pacific Northwest can provide.  

See our full wine list.

The Benefits of Fresh Fish – Heart, Mind, and Soul

The Benefits of Fresh Fish

Fish is one of our favorite ingredients to work with. Not only are they delicious, they’re also an incredibly healthy addition to your diet! Eating fish once or twice a week can have positive full-body results. Here are just a few reasons to eat more fresh fish:

Fresh Fish is Good for the Heart

Troll Caught King Salmon

Heart attacks are one of the top causes of premature deaths in the world, so take care your beating buddy with fresh fish! A number of studies have shown those who eat fish at least once a week appear to have lower rates of heart issues. The Omega-3s present in fish can also help control blood-fat levels, more good news for that heart of yours.

 

Fresh Fish is Good for the Mind

Alaskan Halibut

Studies have revealed a connection between a fish-rich diet and lower rates of Alzheimer’s and other neurodegenerative diseases. Eating fish boosts the grey matter in your brain, building a defense against illnesses that target it. Grey matter is a major tissue in your noggin—processing information and solidifying memories.

You don’t need to eat swordfish to stay sharp! A serving of salmon or cod a week will do just fine.

 

Fresh Fish is Good for the Soul

Jeremy Brown’s boat

While we know fish is good for the heart and mind, we also believe fresh fish is good for the soul. It’s rejuvenating to eat food from where you live. Local produce keeps us connected to where we’re from, and inspires us to notice and take care of our environment.

That’s why we’re so happy to provide diners with the chance to eat fish caught for them nearby. We recently served Black Cod caught off the Washington Coast near Neah Bay by Jeremy Brown, a local fisherman. And from their tables at The Oyster Bar, diners can see where the oysters they’re eating are harvested. We do things this way because we believe it’s an important part of living well.

So call (360) 766-6185 to make a reservation at The Oyster Bar on Chuckanut Drive today and come in for a fresh meal that’s good for your heart, your mind, and your soul! We can’t wait to have you around our tables.

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Featured Wine: 2012 Quilceda Creek Cabernet Sauvignon

Founded in 1979, Quilceda Creek the top, consistently hits the mark as a top Cabernet Sauvignon producer. A world class winery right here in Washington State.

2578 Chuckanut Drive
Bow, WA 98232

info@theoysterbar.com

360.766.6185

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