On the Road Again Restaurant and Bar
On August 15, 2017, as part of our "San Andreas Adventure," Missy Jenn and I stopped at the Squealer Isle Oyster Company, mainly to sample some raw oysters. This happened to be a Wednesday, and the place was pretty well full, with people standing in line for "to go' oysters, and "swallow in" oysters. This we could observe from the parking lot equally the place is very spread out with oyster tanks, commercial operations and, of course, the eating expanse. I must confess to some defoliation, though, and it would have been almost helpful to accept a big sign with instructions for how the identify works posted at the entry.
As information technology was, Missy Jenn and I walked all the mode dorsum to the outdoor seating and barbecue area, just to be told that it was a "Shuck Your Ain" day. I was a petty nervous for sure! I have eaten plenty of raw oysters and I love them, just it had been a while since I worked a shucking pocketknife. We went back to the order window and waited in line. Here's the kickoff tip: if it's crowded, expect a wait of at least 15 minutes to get your oysters. There were only ii people ahead of me and it took that long! The reason is, when you gild the oysters, you take to first indicate what size you want, and and then wait as the lodge taker pulls them from the tank, trays them, and throws a good scrap of ice on top. Unless you bring your own heavy prophylactic glove and a shucking pocketknife, expect to pay $5 per person for the rental. I confess this was a bit off putting and a simple deposit system would have been more welcome for the use of the equipment.
Missy Jenn is not a raw oyster eater. This beingness the example I had to make certain she could enjoy the experience also. Pig Isle does offer various pocket-size artisan cheese wheels and some rather fancy bottled and canned drinks. She ordered a small caprine animal cheese wheel (around eight oz) and I ordered a dozen of the largest oysters at $17 a dozen. At that place were iii sizes on offer that mean solar day, all around the aforementioned prices, but the smaller oysters are reputed to be easier to open. I declined the suggestion to society the smalls but asked for a dozen of the largest. Yes, I was bold!
We took the tray of oysters and cheese to the seating expanse. This is really the "coin shot for Hog Island because of the astounding view of Tomales Bay. The place was much busier now and open tables were non-existent. Luckily there was a really pleasant couple from Denver who offered u.s. a table share. Nosotros took it only there was a status attached. Neither had ever shucked an oyster so the deal was, if I showed them how, we could share the table. Okay, I am kind of stretching the truth on this i! We were offered crackers and I was glad to share my rusty shucking skills with them.
The oysters did not disappoint. Each was compact and flavorful and the briney flavour of Tomales Bay shone through. Simply put, they were outstanding. At $17 a dozen the price now seemed somewhat of a deal. I encouraged Missy Jenn to try an oyster and she did. This was a "busting her crimson" moment! I opened i up and did my darnedest to arrive look bonny before I handed it to her. A fool's errand if there ever was one. No fashion to pretty upwardly this bad male child! Anyways, she gave it a endeavour, slurped information technology down and, after a minute or so (with various weird facial expressions) she alleged information technology a then-so taste. Oh well. History shows oysters are an acquired taste anyways!
What really surprised me is that Grunter Island would have a shuck your ain day. All around me I saw people struggling to open oysters. For a commencement timer, already facing the daunting challenge of eating raw seafood, the misery of trying to pop the shells on the oysters was probably a turn off. I sabbatum with a couple who would have gladly paid $5 to have their oysters sucked. Others around me no doubt would have considered this a bargain and certainly made the feel more enjoyable. Even a few independent guys could have gone around "gratis lancing" equally shuckers and made $25 to $50 an hour. In that location were a limited number of barbecue grills available but they were snapped up quickly. I also noticed an employee shucking for a private political party. I guess this can be pre-bundled, if the grouping is large enough.
I rated the experience a 9 star while Missy Jenn rated information technology eight.0 stars. The location is superb but be warned: parking is difficult and limited and if y'all don't get one of the few parking spots on the property, you're screwed. Y'all cease upwardly parking where you can along Highway ane, a unsafe proposition. Besides, if you are coming in on a Friday, Saturday or Sunday, you better believe Hog Island will exist jamming! Exist prepared to await, especially if you lot expect to go one of the 15 or so outdoor tables. These tin besides exist booked by reservation alee of fourth dimension so your chances of eating-in during weekends will be like zip. By the way, they did accept an outdoor bar that looked to be serving beer and wine. Also, enquire for the Sus scrofa Island sauce, which they will make at the bar counter in a modest plastic loving cup. It'due south vinegar in a pesto sauce and it's tasty and free.
Would nosotros render? Absolutely!
Things that could have made information technology even better:
- accept complimentary lance shuckers who work the tables for a shuck per dozen fee and tips. Good jobs and a gesture that would really exist appreciated past many visitors.
- organize the functioning so showtime fourth dimension visitors better sympathize the procedure. Nosotros wasted 15 minutes assemble information about what to do. Past that time tables were gone.
- Don't dun people for a glove and shucking knife. If a political party of four was each having oysters, that would be $20 just in "rental fees." Just put it on a eolith ground.
Thanks for reading and beingness forth with united states!
Source: https://rosieokellycom.wordpress.com/2017/08/18/hog-island-oyster-company-marshall-tomales-bay-ca-restaurant-reviews-on-the-road-8-50-stars/
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