The classic one-day summer celebration turns 35, and returns to the Laneway beside the restaurant! This year we’ll see 1000 Oyster enthusiasts join us for many Oysters, craft beer and wine, cocktails from Walter Caesar, Dillon’s and Basil Hayden, food from Rodney’s and Woofdawg, and live music from North Atlantic Drift and festival favourites Horshack. We’ve got the best Oyster shuckers in the province competing at the Ontario Oyster Opening Championship. And after that, DJ Shandy closes out the day with a high-energy set into the evening.
East Coast Lobster Boil- Thursday, May 30th at 7 pm (you need a ticket)
Our annual East Coast Lobster Boil is happening on Thursday, May 30th at 7 pm. Live music by A Piece of the Rock, Oysters on-the-half shell, Wine by Cave Spring Vineyard and Love Block Vineyard, beer by Steam Whistle, Walter Caesars, P.E.I. Blue Mussels, Whole boiled Lobster from the Gulf of the St. Lawrence, Pie. Tickets are $78 (not including taxes and gratuity). Please give us a ring to book your seats (yes, you have to speak to someone) 416-363-8105 ext. 22.
Lobster Supper Time!
Ontario Oyster Festival- Save the date!
The Ontario Oyster Festival date has been set for Sunday, July 21, 2019. Get it into your calendars and be ready to purchase your tickets online starting- June 1, 2019. We will tell you more later! So check back in with us.
Amanda Hamilton Interior Design
Vision
Located in the 12,000 Square Foot historical J.I Case Building, this landmark property required an extensive renovation. To transition the space from a seedy nightclub with dark corners willed with bad decisions to the bright, inviting and playful aesthetic that the Rodney’s brand is known for. Taking cues from previous locations but never restricted to a certain look we were given creative authority to ”[wo]man the ship.”
Solution
We were met with various challenges, notably bringing the building up to the standards set by the Alberta Building Code as well as addressing structural issues and determining the best layout for this mixed-use building. With several business models operating under one room, we created space for dining, intimate events, large parties, catering, wholesale and take-out program.
Rodney’s is known for their tongue-in-cheek sense of humor, which is showcased prominently in the washrooms with provocative (and often polarizing) sea creature photography completed by a friend of Rodney. Previous locations of Rodney’s are filled with curios accumulated over the years – to achieve a similar look, we incorporated vintage goods found locally and online, as well as architectural salvage including wood taken from an old barn, a door from a prison and various nautical décor.
Scope
Full-Scope services included floor plans, reflecting ceiling plans, power + data plans, finish plans and specifications for lighting, plumbing, cabinet and door hardware, washroom accessories, finishes + materials and furniture and styling. Amanda Hamilton Interior Design
Rodney’s team of shuckers do a fine job of cleaning oysters, pouring beer and slinging bowls of chowder. Rodney’s is a casual, exuberant space centered around a lively bar, in the middle of which sits a huge, black Rundle Rock obelisk. – John Gilchrist
SPECIAL SUNDAY OPENING – SUNDAY MARCH 3
By very special request, we will be opening the restaurant on Sunday March 3rd for dinner service. Doors at 5pm. There will be Live King Crab, and the finest is Seafood and Oysters, as always. If you’re a miner, we’re doing this for you!!! Much love PDAC!
Misty Live King Crabs, all the way from Norway
VALENTINE’S DAY 2019
Here’s our Menu for the most romantic day of the year. Oh god, the sugar. THE SUGAR! TOO MUCH SYRUPY SWEET TREACLY – AHHHGH! Blech.
WELCOME TO 2018
2017 has been a terrific year for us (marred only slightly by the confusion around the #Kingstreetpilotfail that has left people wondering how to get to us this winter). We’ve served more customers, and more Oysters, than ever before. We’ve been honoured to host weddings (no divorces yet!) memorial services, and have met folks from all over the planet, coming to King Street to experience the pleasure that a good oyster and good company will bring. We’re fortunate that our friendly (if occasionally unpolished) style seems to resonate with people.
Thank you to the hard-working farmers, fishermen, winemakers and brewers we worked with this year. And thank you to the many wholesale and catering clients that do so much to keep our trucks on the road and the lights on in the basement.
On behalf of Rodney, Bronwen, Ann-Marie, all our talented shuckers, chefs and crew, thank you for your support, and Happy New Year!
– Julius
Valentine’s Day
We’re fortunate that every year, lovers of all ages feel the need to start their nights off with a nice plate of Oysters on V-Day. We’re booking up, but we still have room at the bar for couples who want to join us on this, the most Romantic or the most Disappointing of nights (depending on your perspective). To celebrate, here’s how to eat an ‘Erotic Oyster:’
One person takes the Oyster shell, with the Oyster in it, into his mouth. Cup side down, pointy end (the hinge) pointing to his tongue.
His date leans in. Mouth open slightly. Wets her lips (constant eye contact gets bonus points).
Her mouth goes over the wide end of the oyster. Almost a kiss! Slurp the oyster down. Ahhh.
