We take such pleasure in eating oysters, we call them joysters! And at Chandlers, we not only have a great selection but we’d also wager they are some of the freshest oysters in Boise! Read on and make sure to click below to see the corresponding Google web story, including a video lesson on how to shuck an oyster with sous chef Manny!
Oysters + Merroir
You’ve probably heard the term “terroir” used in explaining how a wine’s flavor is influenced by the environment in which they are grown. The soil. The climate. The terrain. The expression of place.
Oysters are no different. Much like wine, oysters adopt flavors that are the result of where they are grown. The temperature of the sea. The currents. The salinity of the water. This is known as “merroir”.
Where Do Our Oysters Come From?
Top 6 Reasons We Love Pacific Northwest Oysters
- Proximity – High-quality and in our neighboring state – just a quick hour’s flight away
- Varieties – the waters of the Northwest are perfect for raising popular varieties indigenous to the Western Pacific and Asia like Kumamoto and Shigoku
- Farming style – some varieties are raised in bags that tumble with the tide resulting in deeper cupped shells to hold all the briny goodness
- Size – tend to be smaller-sized
- Texture – firm but creamy
- Taste – most have a mild salinity with hints of flavors like melon or cucumber
Oysters at Chandlers
On any given night we usually have three to six varieties.
- Kumamoto – a sweet oyster that is on the small size. A perfect choice for new oyster eaters.
- Summer blue – a small oyster that is a cross between a blue pool and a summerstone known for being briny and sweet.
- Summerstone – larger than summer blue but with the same characteristics.
- Shikogo – medium-sized oyster with a strong brininess, sweet finish, and firm, plump texture.
- Fat bastard – the largest of our oyster offerings, the fat bastard is the big brother to the shikogo. It’s about twice the size but with the same characteristics.
What to Drink with Fresh Oysters?
A perfectly matched beverage can make all the difference in a dining experience – either by creating pairings that bring out a dish’s contrasting flavor or by choosing a beverage that mirrors similar characteristics in the food. Below are some of our suggestions for what we like to drink with fresh oysters.
- Champagne – this list couldn’t exist without the inclusion of bubbles. We’re always a fan of dry, or Brut, Champagnes, but a touch of residual sugar is also a nice complement to the saltiness of the oysters.
- Sauvignon Blanc – crisp and light with hints of citrus make this varietal an exceptionally good match. Stick with the French version, Sancerre, for more minerality.
- Chardonnay – French Chablis is the classic, but the key is to look for a dry, unoaked version.
Still not sure what to get? No worries! Our sommeliers are always available to help you choose the perfect wine-by-the-glass or bottle from our award-winning Wine Spectator Best of Award of Excellence list.
- Pilsner – light, crisp, and bright
- Martini – a traditional martini, like one of our Ten Minute versions, is a great pairing. Bar manager, Ryan, recommends gin, whereas floor manager, Logan, prefers vodka, which seems to indicate you can’t go wrong either way with an icy cold martini.
Find your JOYster
And don’t forget – all oysters don’t have to be eaten raw! Make sure to try our classic Oysters Rockefeller with sautéed spinach, shallots, red bell peppers, Pernod, and citrus hollandaise.
Raw or cooked, find the joy in oysters at Chandlers – downtown Boise’s seafood destination!