Roadhouse Reopens Post Renovation
Dozens of oysters are cracked open to toast the occasion
Last Wednesday afternoon, after six weeks of being closed for intensive and extensive renovations to the kitchen and a host of elements in the dining room, the Roadhouse quietly reopened for regular business. We are all so, so excited to be back! We missed you! Just as you may well have been missing the Roadhouse over the last month and a half, we’ve been missing it too. So many tasty dishes, so much comfort, so much full flavor.
One item in particular we’re especially excited to serve again is our array of fresh oysters on the half shell. On any given day, the Roadhouse stocks two, three, four, or even five different varietals, and we move through about 1000 of the bivalves on an average week It’s hard to know in advance exactly which oysters will be available when these enews comes out—so much depends on the weather in the various estuaries from which they come—but I asked a few members of the Roadhouse crew to share their favorites. Their guidance gives the rest of us a good sense of what to look forward to!
Head chef Bob Bennett:
One of my longtime favorites is the Beausoleil oyster. It is nearly always on our list. I think it just has a nice balance of brine that is welcoming to newer oyster eaters while still having enough flavor to stand up to being smothered with cocktail sauce.
Sous chef Chris Chiapelli:
I would say Beausoleil is probably the standard for most people because they are usually the biggest ones out there, but my personal favorite is a tie between Malpaque and Island Creek. The Malpaque is a nice blend of salty and sweet, while the Island Creek tastes really clean and buttery to me. Did you know there are over 150 varieties of them throughout the world? Lots to choose from!
Managing Partner Lisa Schultz:
Beausoleil is fabulous and probably my favorite. Just the right amount of brine, not too sweet, and generally the right amount of “meat” to gain the trust of beginners and satisfy connoisseurs alike. Back in 2005, when I was dining at the Roadhouse with a friend, Ari brought me a few as an extra mile. I fell in love with them on the spot. Ever since, I order them every time I’m out for oysters, and they’re available.
Thinking about oysters also reminds me that the Roadhouse’s Happy Hour is back in full swing. Monday through Friday, from 2 to 6 pm, we’ve got a host of drink specials and fun food deals to ease you into the evening.
And yes—the $2 oysters that have earned Happy Hour such well-deserved acclaim are back too!
Let us save you a seat
