Anthony’s at the Old Mill District is celebrating the bounty of Northwest oysters this March with a month-long Oyster Festival!
Featuring fresh oysters carefully selected from cold, clean Pacific waters, Anthony’s is serving up oysters on the half shell, seared, baked, fried and even paired with local wines and craft beers.
Those who like their oysters raw will fawn over the Northwest selections served on the half shell sourced through Anthony’s own Seafood Company. Oyster lovers can also enjoy hand-selected bottles of wine, chosen specifically for how they pair with oysters. These selections will rotate throughout the month and include Chateau Ste. Michelle’s Sauvignon Blanc, Sparkman Cellars’ “Pearl” Sauvignon Blanc, Dusted Valley’s Boomtown Pinot Gris, Idilico’s Albarino and Erath’s Pinot Gris – all of which are the perfect companion to the briny flavor profile of the oysters. Craft beer pairings will also be available.
Lunch and dinner items have been carefully crafted by Anthony’s team of chefs, led by our Executive Chef Pat Donahue.
At lunch, try the Oyster Tacos: crispy-seared and finished with salsa mayo, cabbage and roasted corn salsa then wrapped in warm flour tortillas, or the Crispy Oyster Tonkatsu Bowl (see below) that is served over jasmine rice with crisp iceberg lettuce, creamy sesame dressing pickled cucumber, daikon and red pepper.
For dinner, enjoy the Steak & Crispy Oysters Rockefeller with crispy oysters Rockefeller paired with a local Northwest top sirloin or the Oyster Caesar Salad with fresh pan-fried oysters that top our traditional Caesar salad along with additional delicious
Fans of oysters on the half shell, showcase your skills during the Friday Night Oyster Slurp! Every Friday night at 6 p.m., beginning March 8, contestants will slurp 12 freshly shucked oysters, hands-free! Medals will be awarded to the three fastest “slurpers” and prizes will be handed out which include Anthony’s gift certificates. Weekly medal winners will compete March 29 to determine the champion!