We’ve often said that that we set lovers up to win. It’s the oyster that does the work, of course. You, a bottle of wine, an attractive date, staring across the table into a pair of beautiful eyes as you bring that slick, salty oyster slowly to your lips… Message sent. We can’t actually close…
Continue reading ...Fancy a Quickie?For your quick oyster take-out needs, grab a box on the way out. 24 Oysters from PEI, unshucked, in a nice little wooden box. $32. Merry Christmas! And if you need tools, we carry them too.
Continue reading ...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…
Continue reading ...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…
Continue reading ...Amazingly, the summer is drawing to an end. The Montreal Oyster Festival on Labour Day and the Charlottown International later in September are the last two major Canadian shucking events, before we buckle down and get back to the business of Urban Oystering (not that it ever stops). From Rodney’s, Canadian Shucking champ Eamon Clark…
Continue reading ...To celebrate the opening of the St. Lawrence Lobster Fishery, we will be holding our annual ‘Lobster Week’ from May 28 to June 2, 2012. Lobster-themed specials all week, and of course, we have our Gala Lobster Boil and Supper to kick things off on Tuesday the 29th. We’ll be boiling lobsters in the Garden,…
Continue reading ...It’s well and truly the New Year once Valentine’s Day is upon us. A twelfth of the way through 2012 already. Wow. V-Day is on a Tuesday night this year, so plan to call in sick on the 15th, come down with someone you care about, and let us set you up to get lucky….
Continue reading ...Well, King Crab season is winding down – the shipments should cut off any time. But that means it’s time to start thinking about your Christmas Oyster Needs. As you know, every year Rodney’s provides Holiday Oysters to hundreds of our guests for at-home eating, and this year, we’ve got another option to get you…
Continue reading ...Hello new Oyster eaters and Patrons of Rodney’s 24 years of Oystering. What is it with this time on our calendar? Is it the peripheral vision we have to our day that picks up the signals: back to school supply ads, maybe the winter coat pictures on the back page of the glossy magazines, or…
Continue reading ...We lament the alarming trend of The Styrofoam Lunch Container and Plastic Fork, carried into the corporate cubicle for something called “lunch.” This has led Rodney’s No.1 Head Cook Rodrigo to create and implement The Galley Lunch – 7 + offerings falling under the $10.00 mark. We are all hoping this renews the Urban core of worker bees’ interest…
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