Bellingham Restaurant Blog

Profiteroles: A Classic French Dessert

Profiteroles may be the most petite items on our fall dessert menu, but don’t let their size fool you. The light and airy pastries pack a delicious flavor and texture. Try them for yourself — we’re serving our profiteroles with pumpkin ganache, candied ginger and vanilla ice cream! Also known as choux à la crème … Read more

Get To Know Us! Meet Our Executive Chef, Justin

We wouldn’t be where we are today without our talented staff. We are pleased to introduce you to our Executive Chef, Justin G.! Q: How long have you worked at The Oyster Bar? A: 19 years Q: What do you enjoy about working at The Oyster Bar? A: The staff, food and view Q: What … Read more

On The Menu: Pheasant Breast With Roasted Garlic, Rosemary & Lemon Pan Jus

We’re excited to begin serving one of the most delicious wild game birds — pheasant with roasted garlic, rosemary and lemon pan jus. Pheasants are not always easy to find at the supermarket, making it a rare treat to enjoy a dish featuring this lean and flavorful meat. These wild birds are often an easy-target … Read more

Get To Know Us! Meet Our Server, Brianna

We wouldn’t be where we are today without our talented staff. We are pleased to introduce you to our server, Brianna G! Q: How long have you worked at The Oyster Bar? A: About 3 years. Q: What do you enjoy about working at The Oyster Bar? A: My coworkers. I [also] moved to Seattle … Read more

Explore The Geology Of The Chuckanut Formation

Forged during the Eocene Epoch approximately 50 million years ago, the Chuckanut Formation is composed of layers of sedimentary rock that reveal the area’s former climate and geological environment. According to the Washington State Department of Natural Resources, the U.S. Exploring Expedition began studying fossil specimens collected from the formation during the mid-19th century. The … Read more

On the Menu: Locally-Foraged Chanterelle Mushrooms

Winespectator.com: Spotlight on The Oyster Bar on Chuckanut Drive

Thanks to Wine Spectator for their spotlight on the Oyster Bar!

“Nestled on the shore of Washington’s Samish Bay, not far from the U.S.-Canada border, is longtime Wine Spectator Restaurant Award winner the Oyster Bar on Chuckanut Drive. Holding its Best of Award of Excellence since 1985, the Oyster Bar attracts diners from both countries. The Bow, Wash., restaurant offers regional seafood-focused cuisine by chef Justin Gordon with dishes like local chanterelles with warm goat cheese, balsamic charred tomatoes, roasted garlic and crostini; cedar roasted salmon; and cioppino, a saffron-based fish stew…..”

Read More on WineSpectator.com

We’re serving one of our favorite dishes this fall — fresh Idaho rainbow trout stuffed with scallops, locally-foraged chanterelle mushrooms, spinach and basil served with a grilled herb puree.

Rainbow trout carry a mild, nut-like flavor and are the ideal palette for our creative culinary team. The meat is tender and flakey and pairs well with flavors that bring out its delicate taste.

Our fish is sourced from Idaho, which produces more than 70% of the nation’s supply of rainbow trout. The state’s system of aquifers and springs make it an ideal location to raise fish.

To add dimension to the dish, we incorporated locally-foraged chanterelle mushrooms. In the fall, these golden-topped mushrooms can be found growing on the roots of forest trees.

Officially called State Highway 11, Chuckanut Drive is one of the most beautiful roads in the Pacific Northwest. A rough logging road in the 1890s, the highway — much of it built with convict labor — officially opened in the spring of 1916.

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.