In 90 per cent of restaurants around the world, oyster shuckers are left at the back door to shuck and clean dishes in between orders.
As an oyster shucker in Toronto, I’m a bit biased to bar dining as that is how we work — up front in full view of the customer. I would rather be in no other place.
I often tell diners to either book a spot at the bar or just pop by and see what’s happening.
A spot at the bar means you’ll be right In the middle of the action, watching the evening’s events unfold in front of your eyes. At the bar, it’s more of theatre for the palate than dining on food.
Drinks are poured, menus are read and recommendations are made by the service staff. After choosing your supper for the evening, sit back with your companion and watch the deft hands and skilled crew do their job. It’ll no doubt feel like they are just cooking for you… a special event indeed.
You will also be privy to specials that are being tried out, taste tests, and special attention. Go regularly to the bar, and you become one of the crew.
The best pro is that you can almost always sit when you want at the bar. Torontonians live by the 7-7:30 p.m. reservation, making it the hardest time to acquire. The bar however is seldom reserved so pop in and eat when you want.
Shuckingly yours, Paddy
Patrick McMurray is the owner of Starfish Oyster Bed & Grill and The Ceili Cottage. He is also a World Champion Oyster Shucker. Catch his blog weekly at PostCity.com.