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Month: November 2012

The Peak Season, Crabs and the Oyster Quickie

The top of the Mountain, oyster cycle-wise, is very clearly in sight! As the waters get colder and the oyster’s food supply starts to shrink, the oyster packs on the pounds to get through the cold, hungry winter months.  What we see on the bed right now are oysters at their very best – plump and succulent, beautifully firm and opaque.  Dense meat, indeed.  Truly a great time to belly up to the bar for a quick dozen. Or three.

We were saddened that the mighty Red Alaskan King Crab chose not to pay a visit this Season – for some reason, the only Kings being fished were too small to be worth the effort (only 2-3 lbs), and so we decided to pass. We’ve been playing with fresh Urchin, and getting some beautiful Jonah Crab claws up from New England instead.  We hope to see the Brown Kings this February – fingers crossed.

This holiday Season, we are offering the Rodney’s Oyster Quickie for those of you who might have “Oyster at Home” moments to spring up at the last minute. 24 Duke-grade oysters from our own lease off Nine Mile Creek on the south coast of PEI, unshucked, boxed up and ready to go at a moment’s notice.  Maybe you’ve met someone nice and want to take the party home with you? Maybe your husband also likes oysters but was thoughtfully watching the kids?  Maybe a few friends are dropping by, and you’re thinking about a nice, budget-conscious option to start the evening? We make it quick to pick up 2 dozen to carry wherever you’re going.  Call the Front of House at 416-363-8105 xt 0 or ask any of the crew to help you out.

Change, and The Rise of the Oyster

Our biggest immediate news is that on October 31, after 3 1/2 years, we ended our partnership with Rodney’s By Bay.  It was a good run on Temperance Street, but ultimately we felt the relationship between our two restaurants was becoming too confusing, and so we decided to cut the line.  We wish John all the best as he moves forward with other projects, and we thank those that supported our efforts in the downtown core.

What’s on the bed?  Well, the water is getting colder, and the oyster, like the bear, is fattening up for the Cold Months ahead. While we are fortunate to see great oysters year-round, we feel that the oyster is reaching its apex in terms of flavour and texture over the next month and a half, so it’s a great time to come down.  The artisanal farmers begin releasing the oysters they have been sitting on, and we start seeing the likes of the Shan Daph, the Pemaquid and the Sand Dune, as well as some Queens and even Kings off our own lease.

To complement the Oyster, we’ve got a new wine list, including some secret premium stuff for those who want to spend their xmas bonus early this year.

Finally, the Season sees the arrival of the Red King Crab. The Kings are currently being fished, but the only ones available are in the small (2-3 lb) range, and so we’re holding off until we start seeing the size come up to a point where the visuals start to play into the meal. Say 6+ lbs.  Hopefully soon.

As always, to reserve a table or ask about what’s shucking, dial in to 416-363-8105 ext 0 and any of the crew will be glad to help you out.  We’re looking forward to a great holiday Season this year, and we hope you’ll join us for a pint, a splash and a good feed.