• Lunch Daily 11:30-4pm
  • Dinner Daily 4-10pm

Things To Do Around 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.

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.

Things To Do Around Chuckanut Drive: 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.

Things To Do Around Chuckanut Drive: 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.

Things To Do Around Chuckanut Drive: 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

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

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.

Chuckanut Drive – 100 Years Old and Still Looking Good

chuckanut drive

The incomparable Chuckanut Drive is turning 100 this year! Chuckanut Drive, or State Highway 11 if we’re being official, was completed in the spring of 1916. Since then, it’s been a favorite cruising spot for those looking for a drive with a view—and good food!

The now scenic highway first began as a logging road in the 1890s. The thick forests of Bellingham made transportation and travel extremely difficult for the settlers coming for a new life in the Pacific Northwest. In 1905, city lawmakers approved funds to begin improving the road, but the money soon ran out. The project wouldn’t be completed until Charles Larrabee and Cyrus Gates, two wealthy Bellingham businessmen, gathered the funds to complete the rest of the road. The work began with convict crews, but ended with private companies and state crews.

In the 1920s, just a few short years after the road opened, the groundwork for The Oyster Bar on Chuckanut Drive was laid. A small shack selling fresh oysters to travelers was started by Zenzabaro Maekawa, a plant manager for the Rockpoint Oyster Company. The shack did so well that it soon sprouted four walls and a lunch bar and was named the Rockpoint Oyster Restaurant! One hundred years later, that humble shack is now The Oyster Bar on Chuckanut Drive!

Rockpoint Oyster Chuckanut Drive

Last week, Chuckanut Drive showed her wrinkles with two rock slides experienced back-to-back. To make sure the area is safe, the Department of Transportation has closed that section of the road down for now. But we’re in contact with them every day to see when it will reopen.

Fear not though, The Oyster Bar on Chuckanut Drive is still reachable! The rock slides took place to the North of us, but the road is clear from the South. You can get to us via Colony Rd., Bow Hill Rd., Cook Rd., and Chuckanut Drive exit 231. Make your night perfect with an unrivaled highway view, followed by an unrivaled seafood meal!

Learn more about the history of Chuckanut Drive and watch a great video on it at The Bellingham Herald.

This March: Small Plate Crab Dishes!

small plate crab dishes

This month, it’s alright to feel crabby! That’s because the Oyster Bar on Chuckanut Drive is offering a number of delicious small plate crab dishes throughout March and April. (Not available Easter weekend) Our chefs have whipped up a number of mouth-watering crab dishes for you to enjoy. Perhaps you’d like to try the Snow Crab Lasagna? Or maybe a Petite King Crab Salad is more your taste? Or you could always sit by our fireplace and warm yourself up with the Dungeness and Whiskey Soup.

Here’s everything the Oyster Bar on Chuckanut Drive has prepared for you crab-wise.

For information on pricing, please visit our menu.

 

Snow Crab Lasagna
Lemon dill pasta, portabella mushrooms, heirloom tomatoes, basil, roasted red pepper and star anise coulis and basil oil.

Snow Crab Lasagna

 

Dungeness and Whiskey Soup
With crab crackers and fresh chives.

Dungeness and Whiskey Soup

Petite King Crab Salad
Heirloom tomatoes, avocado, basil, arugula and black truffle vinaigrette.

King Crab Salad The Oyster Bar

King Crab Brulee
Blue oyster mushrooms, shallots, basil, capers, saffron lemon mousseline and grilled brioche.

King Crab Brulee The Oyster Bar

Crab Cocktail
Snow, King and Dungeness crab, spicy gazpacho, avocado mousse and crostini.

Crab Cocktail The Oyster Bar

If you wish, our servers will happily pair any small plate crab dish you order with a selection from our award-winning wine cellar. Each bottle on our list has been personally selected by the owner, so as to cover every major wine-producing region of the world.
We have limited seating in our restaurant, so we recommend you call ahead and make a reservation if the crab plates have your mouth watering!

The Health Benefits of Lobster

Lobsters, the crustaceans known as Homarus Nephrops (north Atlantic subspecies), have only in recent history been known as a delicacy. In the early 20th century Lobsters were primarily fed to poor people and prisoners. In one example, indentured servants in a New England town successfully sued their owners to create a “only 3 lobster meals per week” rule. We should be so lucky!

In addition to being delicious, lobster also boasts many nutritional benefits including protecting heart health, decreasing inflammation, boosting brain function, promoting growth, speeding healing, and increasing energy. In addition, lobsters are a great place to get many essential vitamins and minerals.

So, without further adieu, here are some important health benefits:

Cholesterol Balance: the high concentration of omega 3 and omega 6 fatty acids can help your cholesterol balance, with moderate lobster consumption.

Brain Function: Lobster features a number of unique minerals and vitamins including B12, which is directly linked with maintaining nerve integrity and the maintenance of your nervous system. Lobster is also a very good source of choline, a water-soluble nutrient that can increase the production of neurotransmitters.

Protein Boost: Lobster features high protein content which is important for the growth and repair of cells, tissues, bones, and organs. Unused protein is stored or later use as energy!

Reduce Inflammation: The protein and “good” fat content found in lobster can result in decreased inflammation of the joints. This can be a part of providing relief for issues ranging from arthritic conditions to cardiovascular and circulatory health.

Happy Thyroid: lobster possesses selenium, a trace element, which helps stimulate the activity of thyroid glands. Selenium protects against free radicals during metabolism too, which makes lobster a great food to eat if you’re trying to lose some pounds.

We’re serving live Maine lobster through the end of February. Have you ever wondered why “live” lobster is so important? One reason is that crustaceans like the lobster start to decay very rapidly after dying, so to ensure the best quality lobster experience, lobsters are kept alive as long as possible before being prepared.

So, get in soon and enjoy some lobster. It’ll treat you right!

Live Lobster Through February

Due to demand, we’ve decided to continue our fresh lobster plate specials through the end of February.

(February 13th and 14th will be excluded due to high volume in the restaurant, but you can look forward to these unique dishes for a little bit longer. )

As a reminder, we’ve got some great options for you to choose from:

 

Large plates:

Live Maine lobster which is served half or whole, and with Prime Top Sirloin Steak, Prime Filet Mignon Steak, or with Wild Gulf Prawns.

 

Small plates:

 

Lobster RavioliMascarpone, arugula pesto, toasted pine nuts, brown butter, shallots.

 

 

 

Lobster Bisque

 

Lobster BisqueGoat cheese gougere, fresh chives.

 

 

 

 

 

Lobster Carpaccio SaladThin slices of lobster, avocado, mango, passion fruit, vanilla bean vinaigrette.

 

 

 

 

Lobster Mac & CheeseTruffle cream, herbed bread crumbs.

 

 

 

 

Dessert: 

 

Lobster Ice CreamLobster infused cream, lemon powder, brown butter, cookie crumble.

 

 

 

The Oysters you eat at the Oyster Bar today, last night slept in Samish Bay

A favorite saying around here, “The oysters you eat at the Oyster Bar today, last night slept in Samish Bay” has it’s roots in the history of the region.

The staff of the Taylor Shellfish Samish Island Farm regard their work as similar to their land based contemporaries, as farmers. The bay has been producing shellfish since the early part of the last century. Many of the harvesting practices are unchanged over time. Oysters are still hand-sorted, washed, and bagged by on site staff. The work is done at low tide, which, during the winter, is often in the middle of the night.

Oyster farming is hard, physical labor, in cold conditions. But the people who stick with it love it, just as we love what their labor produces.

A long standing tradition, fresh shellfish is sold on-site at the retail location along with charcoal for those who desire a beachfront picnic, barbecuing beside a colorful pile of oyster shells. The farm produces oysters, clams, mussels, geoduck and even local seasonal Dungeness Crab.

According to Taylor Shellfish President Bill Taylor, the demand for shellfish is on the rise. “We believe that demand for shellfish is going to grow both domestically and internationally. We see markets continue to be strong, demand typically outstrips supply” he told undercurrentnews.com.

Taylor Shellfish farms produces 60 million pounds of Oysters annually, 4-5 million pounds of clams, 1.2-1.5 million pounds of mussels and 700,000-800,000 lbs of geoduck across both the US and Canada.

According to the Governor of Washington’s Office, the state’s commercial shellfish growers employ about 2,700 people and contributed $184 million to the state’s economy in 2010.

Samish Bay itself is ground zero for expansion in the industry. The Washington Shellfish Initiative, initiated by Governor Jay Inslee, in concert with the Puget Sound Partnership, is in the second phase of a plan to add 10,800 acres to the region for shellfish harvesting by 2020, 4,000 of which are in Samish Bay.

Currently, a large portion of prime harvesting area in Samish Bay face random bouts of pollution (usually after heavy rainfall) which make them unsuitable for production. This is due to factors in the Samish River watershed-farms and livestock, manure-based fertilizer, failing of overloaded septic systems, even dog poop in the backyard.

20 government agencies are involved in monitoring the water level, and sampling shellfish from the bay to ensure that what consumers are eating is safe. We’re proud of or neighbors, the farmers and people of Bow who are banding together to modernize farming practices, upgrade systems, and pitch in as a community to improve a unique part of our heritage.

Here’s to enjoying shellfish for generations to come!

Valentines Day

Valentine’s Day is fast approaching!

For some, this is a reason to panic. You’ve gotta make plans for you and the apple of your eye. Flowers? Gifts? Dinner? With so many options, we’d like to help you simplify your life.

How, may you ask?

Reservations, that’s how!

We’re currently taking reservations for Valentine’s Day! Just a short drive from Bellingham, the Oyster Bar is the premier dining experience in Northwest Washington

Imagine, a romantic, candle-lit meal, with a glorious view of Samish Bay and the San Juan Islands. Appetizers like Cascadia Mushroom Gnocchi. An award winning wine cellar. The freshest seafood and most delectable flavors. Deserts such as Frangelico Creme Brulee and Pear Tart Tatin! Prepare to have a happy palate.

Make this a Valentine’s day you’ll remember for a long time. If you’re in Whatcom, Skagit, San Juan, or Snohomish county, we’re within an hour drive.

We also have gift cards, if you’re interested in encouraging your favorite couple to take a romantic evening.

To make a reservation, please call the restaurant at (360) 766-6185. We’re open from 11:30 am – 10 pm. Don’t put this off, we fill up fast, and we’d love to see you for this special day!

And what if you’re too late for the big V – day itself? Well, you can always come in the day before, or the day after. Your night will be just as special, just as romantic, and just as memorable.

Live Maine Lobster!

(Warning: The following blog post will create an undeniable craving for all things lobster. Read at your own risk.)

You may have seen our live Maine lobster offerings on our social media feeds lately. During the month of January, our lobster entree special includes a half or whole lobster served with prime top sirloin steak, prime filet mignon steak, or with wild gulf prawns. (Is your mouth watering yet?) In addition to our special lobster entree, we are offering 5 small plates all featuring mouth-watering lobster. For anyone that has wanted to try lobster, these small plates are affordable and PACKED with lobster flavor. (We don’t skimp on the lobster, either.) For those with an established love for lobster, you’ll want to try all plates especially the ice cream.

Our small plate lobster specials include:

Lobster RavioliLobster Ravioli: served with mascarpone, arugula pesto, toasted pine nuts, brown butter, and shallots.

Lobster BisqueLobster Bisque: with goat cheese gougere and fresh chives.

Lobster Specials The Oyster BarLobster Carpaccio Salad: served with thin slices of lobster, avocado, mango, passion fruit, and vanilla bean vinaigrette.

Lobster Mac & CheeseLobster Mac and Cheese: with truffle cream, lemon powder, brown butter, and cookie crumble.

And

Lobster Ice Cream The Oyster BarLobster Ice Cream: lobster infused cream, lemon powder, brown butter, and cookie crumble. (This is a MUST try.)

For pricing information, please visit our lobster specials menu.

To help with the winter chills, we’ve always got our fireplace going and invite our guests to enjoy a nice fireside meal.

The sun is setting from 4-5 pm directly over Samish Island, it makes for a stunning spectacle to close out the day, and complements your feast.

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Wine of the Month: 2016 Sancerre Rose

This lovely wine is the newest addition to our Rose section on the list. A perfect choice for a sunny day and will pair nicely with salads and light seafood dishes.

2578 Chuckanut Drive
Bow, WA 98232

info@theoysterbar.com

360.766.6185

QUESTIONS?