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Oyster Creek Inn - 8 Reviews - 2190 Chuckanut Dr, Bow, WA - Restaurants Reviews - Phone (360) 766-6179
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Oyster Creek Inn

2190 Chuckanut Dr
Bow, WA 98232
(360) 766-6179
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Oyster Creek Inn - Bow, WA
Oyster Creek Inn - Bow, WA
Oyster Creek Inn - Bow, WA
Oyster Creek Inn - Bow, WA


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It had been several years since we had been down to the 'Chuck Drive. But we were definitely up for some fresh oysters and having worked hard (driving through the rain from Portla...


The location is spectacular, and the ample windows maximize your enjoyment of the waterfall and the creek. Unfortunately the food is not equal to the ambiance. While the food is o...

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OysterFest 12/11/2005

Every season brings something remarkable to my table. Spring brings tender asparagus. Summer offers a bounty of heirloom tomatoes. And as summer falls into fall, so does an array of apples and pears. But it is winter that returns each year with oysters. It is about this time each year that I dare the briny, salty liquor of raw oysters (drunk in with a chilled glass of lemony Muscadet) to cut through the richness of braised meats and mashed potatoes. And it was in this spirit, in celebration of months that have the letter R in them, that I drove my mom north. Not to the Tulalip Outlet Mall, but to Chuckanut Drive where the Taylor Shellfish Farm and the Oyster Creek Inn have enchanted bi-valve lovers for years. First, we picked up a dozen Virginica oysters from Taylor (for home) and then headed up the steep hill for an assorted dozen on the half-shell (Source:Taylor Shellfish). We happily slurped four each of the following with a glass of Facelli Fume Blanc, The small deep-cupped, nicely fluted KUMAMOTO was brought to the US in the late 1940's as an experiment to replace the troubled native Olympia.  The Kumo is definitely a giant among oysters, but not because it is large. It is, in fact, quite small, only slightly larger than the tiny Olympia oyster.  With its deep cupping and highly sculptured, fluted shell, this smooth, fruity morsel makes it a favorite of half-shell connoisseurs. Our "Totten Inlet VIRGINICA", grown in Totten Inlet, is the first Eastern oyster grown commercially in Washington since the early 1900s  when a large quantity were grown in Willapa Bay (formerly known as Shoalwater Bay) for the oyster-hungry San Francisco market. Totten Inlet Virginicas take three to five years to mature to a minimum market size of 3 1/4 inches, a size that  assures a sweetness and complexity of flavor not present in smaller oysters.  The Totten Inlet Virginica combines a clean, briny, smooth sweetness with a pronounced mineral finish much favored by its fans. Also, small cupped, the KUSHI oyster from Fanny Bay, BC is sprightly and headed to the top of my list. In spite of expected offerings like hamburgers and clam chowder, the menu looked ambitious. After the delightful half-shells, mom got a bright and earthy Caesar Salad and I got the oyster stew. Now I am not a cooked-oyster-person, but i do love four oysters marroned in a cream and Pernod broth, aromatized with thinly shaved shallot and fresh tarragon sprigs sounded great. And it was, but very rich...not a surpirse. The dining room at Oyster Creek Inn is small and very country--petite floral arrangements, warm wood tables, balloon valances on the windows. I woudl have not at all be thrown by crochetted doilies inthe ladies lav. But while homey deocr is part of the charm, this place is about shellfish with a view. Window tables offer views of a magical, emerald-green fern forest and cascading brook below and at 2:00pm on a Saturday afternoon (in December), requesting a window table was no problem. With one lead-slash-owner-slash-server and two young waiters running the busy floor, the service was friendly and casual. The white wine list is thorough and heavy with Washington wines. Most of them are ideal for shellfish. I would have liked to see imports by the glass, but the half-bottle list is worth a look with two French-one Loire Valley and one Pouilly Fuissé-among the local offerings. A dozen oysters is never enough for me. I was glad I had a bag on ice in the car. If you bring oysters home, here are some oyster wines to bring along: Domaine de l’Ecu Muscadet Chateau Bonnet Entre-deux-Mers (FR) Roland Laventureux (FR) Burgans Albariño (SP) Terruzzi and Puthod Vernaccia de San Grimigano(IT) Arco Nova Vinho Verde (IT) Seresin Sauvignon Blanc (NZ) Caterina Sauvignon Blanc (WA) Vashon Semillon (WA) Dr. Loosen Bernkastler Lay Riesling Kabinett (GER) more

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Pretty place, moderately OK food 9/9/2005

This restaurant's in a beautiful spot, but the food always leaves me a littel disappointed. They're famous for their seafood buffet -- but you have to eat a lot of oysters to get your money's worth. I think it's best for brinch -- they do up a nice buffet for Easter, Mother's Day, and other occasions -- and you get to really enjoy the view. more

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Awesome food in an area with great views -- a good day trip destination 8/31/2005

This restaurant is on a creek in the woods, just off Chuckanut Drive which is a gorgeous place to visit, good hikes and parks. The food is scrumptious, steak that melts in your mouth, oysters on the house the last time we visited, good wine selection, yummy desserts. This is not a restaurant to miss, definitely worth the drive. Staff is friendly, you should get reservations since it isn't a large place. more
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Menu for Oyster Creek Inn

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This one-room, rectangular dining room just off scenic Chuckanut Drive feels like the interior of a well-appointed treehouse. Massive windows overlook a deep plunge of leafy forest, and in nice weather, diners on the deck relax to the murmur of a bubbling brook below.If you like oysters, you'd be crazy not to order some here, thanks to the proximity of oyster farms. (The entrance to Taylor Shellfish Farms' driveway is just outside the restaurant's door.) The menu offers them raw on the half shell, topped with cheese, baked, broiled, pan-fried, scalloped, wrapped in bacon, roasted and topped with spinach and Hollandaise to create a version of Oysters Rockefeller. We liked every preparation we tried. An oyster sampler, available in both appetizer and entree portions, included five preparations. All are made with the big Pacific Bay variety, so don't be surprised if you get one the size of a child's fist. Stick with oysters, or with seafood prepared simply, such as grilled fish or steamed shellfish. The kitchen is less consistent with more complex dishes, such as seafood stew in a thin, underwhelming saffron broth. A Northwest version of salade Nicoise combined luscious mussels, crisp mixed greens and a standard dressing, but pink salmon in the mix was bland and a bit overcooked. For non-seafood fanciers, the long menu offers meat options. If you can't find what you want, friendly servers will deliver special requests, such as a fish-and-chips platter, to the kitchen. The wine list covers just a single, legal-sized page, but even so it's impressive: vertical offerings of Leonetti and Woodward Canyon, and a respectable set of half-bottles. House wines under a proprietary label from nearby Mount Baker Vineyards are reasonably priced by the glass or bottle. —Kathleen FlinnScene:

Additional information

  • Hours:

    Daily 12pm- 9pm