Eat

The Secret Spaces of Rodney’s Oyster House

February 2, 2015

Last week I was invited in to one of Calgary ‘s newest restaurants: Rodney’s Oyster House, and not only did I get a lesson in Oyster shucking from Rodney himself, I was able to explore some of the spaces not yet open to the public.

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A few weeks ago, the famed Canadian ‘Oyster House’ opened to the public, but at this time only 3/5ths of the space is open to diners.

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Because Rodney wants to make sure the front and back-end teams are perfectly comfortable with their surroundings, they’ve decided to take things slow.

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For Rodney it’s not about making money, it’s about getting things right!

“I’m not into making money, I’m into giving a group of kids a chance to make a living.”Rodney

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And the food I snacked on while sitting high above the rest of the diners in a not yet open lofted area confirmed to me that his ideas of proceeding slow & steady are indeed the wining formula when it comes to quality and taste!

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The food was outstanding and the conversation I had with Rodney was unforgettable.

And although not 1 bad oyster was in sight that night, I did ask “How would I know if one had gone bad?”

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“You’d know. They smell like the day after pickled eggs and wiener night at the legion!” – Rodney

Quality oysters and as Rodney put it, an evening filled with “social intercourse”, all the guests in his ‘house’ left with happy tummies and a great memories.

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It was a great night.

Mr. Fab oyster

Looking forward to reading your comments!