Oh boy, Oyster Boy. Even though I’m writing in my apartment in sunny Miami Beach, I’m wishing I were in your cozy 45-seat storefront, sitting at the long chopping block wood bar—or one of the matching tall tables—in Toronto slurping some fine Canadian oysters.
Oyster Boy may be small but its dedication of oysters is enormous. (“Mollusks for the Masses” is their slogan.) They offer a small, select and changing variety of oysters daily, harvested from sustainable sources on both coasts of Canada.
“We don’t have a large selection but we have really good ones,” said owners Adam Colquhoun, who opened the place on Queen Street West with John Petcoff—back when “there was nothing” much else happening in the neighborhood.
Our choices that afternoon were four from Prince Edward Island (Cascumpec Bay, Oyster Boy Malpeques, Colville Bay, Cooke's), and two from New Brunswick (St. Simon, La Caraquette). Oyster Boy prices them not only by place of origin but also by size: choice, medium and large. I hadn’t seen this done quite like this before—and it makes perfect sense.
“It gives the consumer an idea that the longer the oyster stays in the water, the more it costs,” said Colquhoun.
“It gives the consumer an idea that the longer the oyster stays in the water, the more it costs,” said Colquhoun.
Oyster Boy buys its product directly from the men and women who fish. “We’re friends with our growers. We express joy and support,” said Colquhoun.
My visit was on the early side of evening, before the crowds arrived. I had a chance to chat with Sam Ravenda, jewelry designer and oyster shucker, who showed me an ab-fab tee shirt THAT I WANT.
“Our customers love this place because the staff are enjoying themselves. It’s all about respect,” said Colquhoun.
(Oyster Boy, 872 Queen St W, 416-534-3432, http://www.oysterboy.ca/)
“Our customers love this place because the staff are enjoying themselves. It’s all about respect,” said Colquhoun.
(Oyster Boy, 872 Queen St W, 416-534-3432, http://www.oysterboy.ca/)
RSS Feed