Rodney Clark, “the Oysterman”, has showcased oysters in Toronto for over 20 years. Eight years ago, he opened a branch in Vancouver’s trendy Vancouver neighborhood. Hamilton Street, which houses Rodney’s Oyster House, holds plenty of culinary interest. I ate three times on a one-block stretch of Hamilton Street over a four-day span.
Options on November 26 included Fanny Bay from nearby Vancouver Island; Metcalf Bay from British Columbia; and Glidden Point from the Damariscotta River estuary in Maine.
Four house-made hot sauces accompanied impeccable oysters: Back From Hell! – “Grace Noel’s Grenadian pepper mixture” (Jamaican Scotch bonnets and vinegar); White Boy Soul Sauce – “…a little hotter than hell” (chile and garlic); Shallot Vinaigrette – an old French kitchen recipe (made with red wine); and Seawitch Sauce – “Formulated by fiends, concocted by the devil” (cocktail sauce). The sauces were fairly interesting, but the oysters were so good, they didn’t need any additives.