In his smart, naturally comfortable restaurant, Patrick McMurray—who won the 48th World Oyster Opening Championship in Galway, Ireland, by shucking 30 oysters in under four minutes—is a walking encyclopedia of oyster lore. He gives you a still-quivering pink scallop, an Emerald Cove, a Belon, or a Malpeque and informs you of the qualities of each. His oven-roasted black cod, East Coast lobsters, crisp salads, and homemade desserts will make you fall for Starfish hook, line, and sinker.
Reviewed by Rod_Weatherbie from Toronto on 1/23/08
Wonderful selection of oysters from someone who knows oysters. The 100 for 100 is a great deal, available sun thru wed. Hot dishes were also nice. Grilled sardines were tasty and the frites were bistro worthy.
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