Sunday, October 11, 2009

Oysters in Santana Row

Oysters at Yankee PierNo seafood quite captures the essence of the sea like the oyster. Unlike previous times, I was determined to be a purist and enjoy them raw on the half-shell. I was at Bradley Ogden's fresh seafood restaurant, Yankee Pier on Santana Row. Like a wine-menu, the oyster menu can be daunting for first-timers. However, the extremely friendly and helpful waitress explained some of the basics quickly.

I chose half a dozen of the Hama Hama Pacific Blue oysters, specified as not too sweet and not too briny. The shells were larger than I had expected and it was great fun slurping down the raw oyster with the briny seawater and slowing figuring out its very complex taste. They had provided a couple of dips and finely shredded horseradish along the oysters.

Yankee Pier Santana Row
Oyster at Yankee PierAfter that, I settled for the Alaskan King Salmon, grilled medium-rare with the middle still very pink and on a bed of sauteed spinach and jasmine rice. Excellent combination: the flavor of the salmon and the fragrant rice complimenting each other.

Grilled Salmon at Yankee PierThe dessert was a butterscotch custard with a dollop of whipped cream on top. Decadent and completely delightful! This restaurant is always dependable for an evening of excellent seafood. They also have lot of seating space both indoors and outdoors.

Dessert at Yankee PierThe weather throughout this visit has been extremely fickle. While I enjoyed some unusually warmth during the weekend in downtown San Francisco, the temperature dropped precipitously the very next day. But I did get a chance to try some interesting stuff - keep watching this space!

BTW, my previous visit to Yankee Pier is posted here.



tempting as usual

Vamsee Modugula said...

Oysters were too slimy and tasteless for me, but you are obviously a gourmet.
That Alaskan Salmon looks great. When we visited Alaska a few years back, we had salmon every day!! I love it.
The dessert as usual looks sumptuous.
Bay area weather is unpredictable in fall, but when it is nice, it is great. Some of the clearest skies are in fall.

Aathira Nair said...

The salmon looks yumm!

Oysters are again one of those things which I have not gathered courage to have!

Bulbul said...

next time chase the oysters down with some champagne

RennyBA's Terella said...

You know me, as a Norwegian, I just love seafood - so this post really makes my mouth watering.

oyster is very exotic and quite expensive in Norway, so rather I order it when travelling abroad - so thanks for the tip!

Btw: I'm sorry I have not been around that much lately, but have been working hard to find a way so that we could meet. Now It's official and I've planned hard for it: Oslo Blog Gathering 2010 - I do hope you can come and also encourage your other blog friends to participate!

GMG said...

Hi Shantanu, here I am after another absence, much longer than I wished; but it seems yours has been much more extensive than mine... ;)
I don't see the belon, but ok!! ;)
Happy Diwali!!

Blogtrotter is still travelling in Turkey. Enjoy and have a great weekend!

Shantanu said...

@Harekrishnaji: Thank you for being a regular here!

@Vamsee: Hope you had a great Deepawali.

@Aathira: The cooked ones are actually much tastier and easy on beginners.

@Bulbul: I am still learning. Thanks for the tip!

@Renny: Thank you for the invite. Not sure if I can make it though.

@GMG: Good to see you back my friend. Yup, have been a little busier than usual. Thank you for the wishes!


Dear Shantanu,

Happy Dipawali.

Bring regular here is a costlier affair. (just joking) Again yesterday we all went to Courtyard Marriott.

I do not know why but If I like the place I keep on visiting the same place again and again.

Unknown said...

Hi Shantanu!Have visited the travellers tales after long (was on a diwali break hence was enjoying home food))
Coming to the Oysters !!!look too slimy for my liking..have been wanting too try it though..guess should just gulp it down with my eyes shut....:)

Anonymous said...

Hi Shantanu

I recommend that in order to get initiated, one should (In USA) try ordering a mixed selection of East Coast and West Coast Oysters. As a rule of thumb, generally speaking, The East Coast (e.g. Malpeque ) Oysters are subtle, more refined. The West Coast (e.g. Kumamoto by way of Japan) ones are very intense. One is gourmet cuisine, the other is backyard BBQ. Kumamoto (originally from Japan)is the most East Coast like.

Needless to say even a good Oyster can get killed if it is not shucked correctly. Hence it is imperative to find an Oyster Bar with a good Shucker. A bar with one with a vast selection of Oysters is secondary.

A final advice, throw away the training wheels (all the condiments/garnish) ASAP. Oysters are meant to be enjoyed as is without anything camouflaging its taste (just like a Filet Mignon is meant to be enjoyed without an A1 steak sauce :) )

Shantanu said...

@Shaan: Hey, good to see you here after long. Thank you for sharing this here.