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Category: Press

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: 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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