Eventide Oyster Company

Chefs Andrew Taylor and Mike Wiley work together on three concepts in Portland and were nominated for James Beard 2015 Best Chef Northeast.  Eventide is their take on the revival of the American oyster bar and they are doing a fantastic job.  They feature local oyster varieties but also offer selections from further down the coast and as far as Washington state.  Eventide offers traditional accoutrements but takes it a step further offering flavored ices; the kim chee ice and cucumber ginger ice were two of my favorites.  Their lobster roll is a force to be reckoned with:  tail and claw meat tossed in a brown butter vinaigrette and served on a steamed bun topped with chives.

Another group favorite was the fried oyster bun which is served topped with pickled onions and jalapenos and a spicy aioli.  The seafood is incredibly fresh and the dishes are served small plate style, perfect for trying several items.  The bar features a craft cocktail list along with numerous local beers.  The wine list has been curated to pair perfectly with the oysters as well as other menu offerings.

Also check out their other two concepts on either side of Eventide; Hugo's which is a Chef's tasting New American style restaurant and Honey Paw on the other side which is a take on Asian comfort foods.