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

New Salad and New Soup for Fall

A reflection of the weather, we’ve got some new fall-flavored items on the menu.

 

Butternut Squash Soup

Made with locally foraged Golden Chanterelle Mushrooms and roasted butternut squash, this soup is garnished with a toasted almond pesto and creme fraiche. It will warm you up and delight your taste-buds!

Golden Chanterelles (cantharellus cibarius) can be found throughout the Mt. Baker / Snoqualmie national forest between September and November. If you’re so inclined, you can go out yourself and forage for them. Locally, head to the Glacier Public Service Center and get a mushroom-picking permit. You can find plenty of resources online about how to hunt and identify mushrooms (some hunters suggest looking for gold colors poking out of the leaves and brush).

The mushrooms last until the first hard freeze, so get out there if you can, or come visit us – we’ve done all the hard work for you!

 

Marinated Beet Salad

A fresh salad made with red and yellow beets, red onions, baby spinach, chevre, roasted pumpkin seeds, and dressed with a honey lemon vinaigrette. A delightful combination of flavors and a perfect complement to your entree.

Bellingham SeaFeast

Bellingham SeaFest

You may have noticed our tweet, regarding the Oyster Shucking competition at Bellingham’s Inaugural Seafeast celebration this year. Two of our chefs, Joey and Chris, placed 2nd and 3rd in the competition.

The Oyster Shucking Competition

The Oyster Shucking Competition

Seafeast, “a festival filled with world-renowned seafood, boat rides, demonstrations, and the arts in an authentic maritime environment” happened at Bellingham’s Zuanich Park from September 30 – Oct 1st.

Sponsored by a number of great local Seafood production, packaging, distribution, and consumer facing companies, the event showcased the “abundance of our Salish Sea Bounty,” according to Deb Granger, the event’s 2016 General Manager.

Bellingham has a bustling working waterfront, a long and illustrious maritime heritage, seafood and fishing industries of international renown, and now, an event celebrating our unique relationship to the Salish Sea.

Seafeast seeks to educate attendees about the benefits of locally produced seafood, and featured local fishermen in survival suit demos and races, tours of ice house and fish processing facilities, local beers on tap, and interactive educational booths showcasing the importance of healthy waters and healthy seafood.

We were pleased to be involved in this inaugural event, and more than happy to support our local vendors – they’re a big part of what allows us to provide the exceptional quality product that our discerning patrons have come to expect here at the Oyster Bar.

So whether you’re a dyed-in-the-wool local, or visiting our unique community, we hope you’ll mark your calendar for next year’s Seafeast and come learn a bit about the incredible bounty our local waters provide and, of course, enjoy some delicious food!

Chuckanut Drive is now 100 Years Old

Two horse carriage on Chuckanut Drive.

Two horse carriage on Chuckanut Drive.

In the 1890’s, Chuckanut Drive, aka Highway 11,  was nothing more then a rugged logging road.  Today it’s a well traveled scenic drive that’s considered by many to be the most beautiful road in the great Northwest.

It wasn’t until 1905 that work began to make improvements to the drive from Bellingham.  Convicts started the work and it was completed by state crews in 1916.  It now serves as a charming alternative to Interestate 5 when traveling between  Bellingham and Skagit County.

The oldest state park in Washington state is Larrabee State Park which is located on the drive.  Blanchard, the home town of Edward R. Murrow of radio and TV fame is located on the southern part of Chuckanut Drive.  Mr. Murrow was famous for his news coverage from Europe during World War II.

Today the drive is enjoyed year round by locals and tourists alike.  Hiking, hang gliding, bicycling, sightseeing, camping and dining are some of the most popular activities.

Here’s to everyone that’s contributed to and maintained a road that has brought so much joy to so many.  Thank you.

10 - CD One Old Car

9 - CD Old CarsDSCN7614

 

Wine Spectator’s Best of Award of Excellence

Oyster Bar Wins the Prestigious Wine Spectator Award

The Oyster Bar has received this prestigious award from the Wine Spectator for the last 27 years.  Owner Guy Colbert was at the helm of The Oyster Bar’s Wine Program from 1990 to 2014.  Amanda Abbott took over the purchasing responsibilities since 2014 and has done an excellent job of injecting new producers that reflect her passion for interesting and delicious wines.  Well done Amanda!ws_bae_2016

LIVE MAINE LOBSTER IS HERE!!!

For the month of January The Oyster Bar will be offering a Small Plate Menu featuring fresh Maine Lobster specials for both lunch and dinner.

For the dinner menu, we will be offering your choice of a half or whole oven-roasted lobster with fresh herbs and a garlic-citrus drawn butter. In addition, we are featuring either a Prime Top Sirloin or Prime Filet Mignon paired with a half lobster.

 

A Beautiful Letter

The Oyster Bar staff take our work seriously, love what we do and are usually working so hard that we really don’t dwell on the larger picture. But an artfully composed letter that we received last August reminded us of what a privilege it is to serve beautiful cuisine to fabulous people in such a special place. I thought you might enjoy reading it too and so, with Tele and Joel’s permission, here it is.

Dear Guy and Linda and the Oyster Bar Staff,

As fishermen, Joel and I feel very much a part of the food chain and ecosystem pictured on the front of this card. We value the Alaskan waters that the Nerka’s hooks dance through, marvel at our surroundings. I handle each salmon with respect and pride. We love our jobs and are grateful to the restaurants who make such a magical profession possible for us.

It’s not so often, however, that we get to experience an equivalent connection with those customers who are our salmons final destination. Dining with you last night changed that.

Joel and I don’t get many special dinners out. His birthday tends to be our big splurge of the year. This year needed to be extra special since a spring knee injury has kept him beached this season, not fishing for the 1st summer of his 31 years. We chose you as our special treat and I flew south from Alaska for a whirlwind visit.

We couldn’t have had a more perfect evening. From the beautifully presented gravlax to the perfectly prepared king salmon (fresh caught by a friend of ours!) to the best dessert of Joel’s life (the mango coconut cheesecake). We were dazzled through our entire visit. Our waiter, a young man from Utah, took excellent care of us and another man provided a great birthday song. We watched the sun sink over the bay, the kind of glassy calm water that is a gift for fishermen. Most of all, as Joel took each blissful bite, he marveled at the gift of knowing first hand the care and expertise that you Chef devoted to that fish. We spend so much time, on our end, handling the salmon with meticulous care, it was wonderfully rewarding to see that they receive the same attention in your hands.

We’re grateful and delighted. Thank you for a truly special meal and experience.

Tele & Joel

Thank you Tele and Joel, for the beautiful fish you provide, for your warm and thoughtful affirmation and for the most beautiful letter that we’ve ever received.

It’s All About The Oysters

Local Oysters

It’s no secret that the Pacific Northwest is home to some of the best seafood the world has to offer. This undeniable fact is part of the reason that The Oyster Bar‘s proprietors, Guy and Linda Colbert, originally moved to the area. Since taking ownership of the restaurant in the early 1990′s the two have tirelessly sought to provide both top notch preparation of these marine delicacies as well as the most calming atmosphere in which to enjoy them.

Samish Bay

As our name might suggest, The Oyster Bar On Chuckanut Drive offers a variety of fresh, local Oysters. Located past the cliff and just beyond the restaurant is beautiful Samish Bay. If one were to happen upon the bay during high tide, it would appear deceptively deep. To wait just a few hours longer would be to reveal a hidden bounty, dutifully collected by the men and women of Taylor Shellfish Farm.

OysterBeds-1024x768

Taylor Shellfish Farm

Just below the cliff and directly off of Chuckanut Drive, Taylor Shellfish Farm provides The Oyster Bar with a wide variety of fresh, local shellfish on a daily basis. A trip to their Chuckanut Drive location yields not only spectacular views but the ability to handpick from the live dungeness crab, fresh mussels, and a wide variety of fresh oysters grown and harvested on site. If you’re lucking enough to pass by the area during the right year, and the right time, you’ll even get to see Oyster Creek full of spawning salmon.

Here at the Oyster Bar we are proud to be able to say that our mussels, clams, Samish Bay Oysters and Kumamoto Oysters come directly from Samish Bay. With the help of Taylor Shellfish Farm, we’ve been able to provide the freshest shellfish the Pacific Northwest has to offer.

If you find yourself travelling along Chuckanut Drive this summer, or simply need a break on a trip between Vancouver, B.C. and Seattle, WA, we’d like to recommend these fresh, delicious delicacies. And if you like what you find, you might even try stopping by Taylor Shellfish Farm to pick up a dozen or two from their on site retail shop. After all, it’s just a stone’s throw away.

Tired of Turkey?

Maybe it’s time for something different. Tonight we have Pistachio Crusted Austrailian Lamb Rack with dry Cherry and Chianti reduction and Chestnut Spoonbread. Or try our Fresh Hawaiian Swordfish with grilled eggplant caponata and preserved lemon. The App Du Jour is Rabbit Terrine with cranberry mustard, Port syrup, pickled onions and cornichons.
Happy Dining!

Oyster Bar Thanksgiving Specials

In the spirit of celebration, the Oyster Bar serves it’s dinner menu from 11:30 am to 9:00 pm on major holidays. Of course we always have off menu specials as well.
The specials for Thanksgiving this year will include Cider Sage Roasted Turkey Breast with Smoked Oyster and Pancetta Stuffing and Chanterelle Madiera Gravy, Harissa Boar Tenderloin with Pomogranate Maple Syrup and preserved Lemon and Saffron Pearl Conscous, and Cedar Roasted Mahi Mahi with Pumpkin Spaetzle, Roasted Shallots, Baslsamic Brown Butter and Rainbow Chard. All Entrees will be preceded with Cranberry Sorbet and accompanied with Pumpkin Souffle, green beans, roasted parsnip mash potatoes, brussel sprouts and maple roasted butternut squash with toasted pecans and sherry vinaigrette.
Desserts include Spiced Pumpkin Cheesecake, Chocoalte Truffle Cake, Apple Tart Tatin, Chocolate Mint Trio, Huckleberry Malt Creme Brulee and Cardamom Fig Baked Alaska.
Here’s wishing you and yours a wonderful Thanksgiving!

Fall’s Here!

The colors on Chuckanut Drive are amazing, the air outside is brisk and the fireplace is warm and cozy.
With Fall comes comfort food and we have plenty to satisfy at the Oyster Bar.
Wild Chanterelles are here and we’re featuring them sauteed with warm goat cheese, balsamic roasted heirloom tomatoes, roasted garlic and rosemary forcacia.
Another wonderful mushroom option is our Cascadia Mushroom Tartlet with a savory herb crust, sauteed local mushrooms, leeks, roasted garlic, whipped goat cheese and basil oil.
Seared Duckling Breast with Ibirico pork belly, shallots, rainbow chard and black plum and star anise gastrique is fabulous.
Herb grilled Hawaiian Mahi Mahi is prepared with raspberries, basil oil, balsamic syrup, toasted pine nuts and local chanterelles.
In the mood for wild game? This week we have Harissa grilled Texas Wild Boar striploin with an apricot, serrano gastrique marmalade.
Our Fall soups are Smoked Salmon Chowder with hot smoked Northwest King Salmon, yukon gold potatoes and sour cream and chive mini biscuits. Or try our Vegetarian option, Butternut Squash and Chanterelle Soup made with local golden chanterelles, roasted butternut squash, ginger, nutmeg and allspice in a vegetarian stock.
Apple Tart Tatin with warm caramelized apple, vanilla bean ice cream and caramel sauce, Spice Pumpkin Cheesecake with clove, ginger, allspice and gingersnap crust and Huckleberry Malt Creme Brulee are recent additions to the Fall Dessert Menu.
We’re open everyday for lunch and dinner. Hope to see you soon!

menu-img

For Your Favorite Foodies

menu-img

Featured Wine: Woodward Canyon 2016 Nelms Road Cabernet Sauvignon

Enticing aromas of black currant, olive, spices, tobacco, and lead pencil. Deep red in color. In the mouth the wine offers savory blueberry fruit, mature tannins, beautiful texture and a long generous finish.

Oops! We could not locate your form.

Closing times may vary seasonally so please call for a reservation if wishing to dine after 8pm.

It is our policy not to seat parties with children under 9 years of age unless our downstairs dining room is unoccupied.

Covid-19 Update 😷

Due to the new Covid-19 lockdown in Washington, our in-person services are closed. We are open again December 15th! Get ahead of the crowd and make your future reservation today by calling 360-223-5811.


Gift Cards Available
A Gift Card is the perfect gift for any foodie. Call 360-223-5811 or email info@theoysterbar.net and we mail it to you or the recipient.