Get ready for the first ever Downtown Frederick Oyster Crawl!
Visit participating restaurants on Saturday October 13th from 12-4pm to get in on the fun! Each stop will have a minimum of two oyster dishes as well as an oyster themed drink special. You’ll be able to have fun while giving back because 10% of the event food sales are going to benefit the Chesapeake Bay Foundation.
- Brewer’s Alley (124 N Market St)
- Cellar Door Restaurant (102 N Market St)
- Firestone’s Raw Bar (105 N Market St)
- JoJo’s Restaurant & Tap House (16-18 E Patrick St)
- Olde Towne Tavern (325 N Market St)
- Shuckin’ Shack Oyster Bar (41 S Market St)
- VOLT Restaurant (228 N Market St)
- The Wine Kitchen (50 Carroll Creek Way)
Oyster Crawl Specials:
The staff at Brewer’s Alley will be shucking oysters in the street and at the restaurant’s main bar area from noon until 4 p.m. Canlas is serving five different varieties of raw oysters, including Skinny Dippers and Huckleberries from True Chesapeake Oyster Farm.
The restaurant will also offer buffalo fried oysters, garlic butter roasted oysters, and an oyster po’ boy, Canlas said. General Manager Travis Vaughan coordinated the drink specials, which include five different types of oyster shooters. There’s the original Brewer’s shooter — a single oyster dropped into Kolsch beer and cocktail sauce — along with more elaborate concoctions. Those include a margarita shooter and a Chesapeake-style shooter served in an Old Bay-rimmed glass.
Cellar Door Restaurant
The food specials at Cellar Door include Italian-style oysters baked with garlic and parmesan, grilled oysters served with Cajun compound butter, and a shrimp and crab spring roll stuffed with cheddar and served with a house remoulade sauce. Head chef Mark Burker said the kitchen is also highlighting two types of wine: a 2017 Angeline Chardonnay and a 2016 Cabernet Sauvignon from The Originals.
Firestone’s Raw Bar
Firestone’s will be offering Huckleberry oysters topped with basil oil, heirloom tomatoes, and a crispy prosciutto chip, as well as a Huckleberry oyster BLT, said head chef Andrew Mayers. The restaurant will also serve a baked oyster casino with bell peppers, candied bacon and cornbread.
The drink special will be an elaborate oyster shooter, according to general manager Chris Terelya. The “Smoke and Spice” will feature bourbon, mezcal, bitters, and a peach lemon simple syrup that “adds some depth and sweetness,” Terelya said, to the briny shooter. To serve the drink, a staff member plops a single oyster into an empty shot glass before pouring in the cocktail.
JoJo’s Restaurant and Tap House
JoJo’s is offering a cream-based oyster stew for the Crawl and an oyster po’ boy with lettuce, tomato, and a Cajun remoulade, said restaurant owner Joanna Button. The food will be accompanied by two drink specials: a “beermosa” made with Flying Dog’s Nitro Blood Orange Ale and a rosé wine spritzer.
Olde Towne Tavern
Olde Towne is also offering an oyster po’ boy with cheddar, lettuce, and tomato, according to owner Lisa Payne. The sandwich is joined on the menu by cheese-baked oysters served on the half shell. The drink special? Another oyster shooter, this one made Bloody Mary-style.
Shuckin’ Shack Oyster Bar
Shuckin’ Shack is also serving oyster stew and buffalo oysters on the half shell. In the latter dish, the oysters will be fried and tossed in buffalo sauce before they’re topped with blue cheese, said restaurant owner Eric Weller.
You can also expect to slurp down a wide variety of — what else? — oyster shooters. Most of Shuckin’ Shack’s are vodka-based, Weller said, but there is one version made with tequila, Yuengling, and gin. Plus, there’s the spicy “blistered oyster bomb” made with hot sauce, jalapeños, and fresh horseradish.
The Wine Kitchen on the Creek
Head chef Jeff Beard said The Wine Kitchen will be featuring raw Chesapeake oysters with a pickled onion and horseradish mignonette sauce, plus a fried oyster salad with butter lettuce, radicchio, pickled fennel, grilled corn, and a lemon-thyme vinaigrette.
If the idea of oyster shooters makes you gag, The Wine Kitchen will be a welcome reprieve. The restaurant is instead offering its “Birth of Venus” cocktail, a refreshing blend of Tenth Ward absinthe, aquavit, pineapple juice and cucumber, plus lemon juice and a mango green tea syrup.
There’s a po’ boy of sorts at Volt — a deconstructed version with fried oysters, remoulade, pickled cucumber, marinated cherry tomatoes served alongside toasted bread. The kitchen will also serve the bivalves in a butternut squash bisque with country ham and pickled onion, said executive chef Dan Kennedy.
To drink, Volt is featuring a traditional Muscadet Sèvre et Maine. The white wine, harvested from the Loire Valley, has a nice minerality that showcases the salinity of the oysters, according to general manager Robert Stevenson.