Last night, I attended the opening party of this new part seafood restaurant and seafood market in the heart of the city’s Stadium District.
With an emphasis on oysters and other fresh shellfish, Fanny Bay Oyster Bar will offer lunch, dinner and weekend brunch service, a full bar featuring a range of wine, local craft beer and cocktails, as well as daily happy hour specials. In addition to a 50-seat dining room — which includes a 16-seat dedicated oyster bar — the space will harbour a seafood market that allows patrons to take home a bounty of fresh-caught seafood such as live, shucked, fresh and frozen oysters and clams, scallops, shrimp and prawns.
Guests enjoyed a variety of canapes off the menu, I loved the ceviche, crab cakes, fried oysters, beef burger sliders, mussels and salmon pate. There were also a variety of cocktails, beer and wine served.
Part of the Taylor Shellfish Family of Farms that operates three eponymous oyster bars in Seattle, WA, Fanny Bay Oysters is a fully integrated BC shellfish farming and exporting company that has been harvesting fresh oysters, clams and mussels for more than 30 years and is the largest producer of shellfish in Canada.
The new restaurant will be anchored by general manager Issac Martin del Campo, formerly of Rodney’s Oyster House and Joe Fortes, while the kitchen team will be led by Chef Chris Andraza, who was also head chef at Rodney’s. The Fanny Bay shellfish market will be overseen by Phyllis Lam, previously the wholesale manager at The Lobster Man on Granville Island.
Fanny Bay Oyster Bar and Shellfish Market is now open at 762 Cambie Street in Vancouver. You can follow them on twitter @fannybayoysters
By: Richard Wolak