And welcome back to Idaho.
Today, Anthony's in downtown
Boise is the premier place for
seafood in the Treasure Valley.
But if you're looking for a
little more quaint experience,
look no further than the oyster.
It just opened on the backside
of Anthony's in downtown,
and it's the perfect spot.
Whether you're an oyster lover r
perhaps an oyster curious perso,
this is where you need to go.
And we had the chance to
visit to learn more.
So take a look.
Jeff Reno, I am so excited. We e
here at Oyster Bar,
which is on the backside of Ant.
It's kind of in the junk comple,
a nice little quaint location,
right? Yes, perfect place
to bring your date,
bring a couple friends,
have some small plates,
nosh and have a cocktail.
I love that.
And it is a season to do exactly that.
Yes, it absolutely is.
OK How long has Oyster Bar been open?
We have been open since early J.
OK, since early June. All right.
Obviously Oyster is in the name of the bar,
but Oysters aren't.
Always for everyone.
So what else do you have on the menu?
So we have
a variety of things.
We've got lobster rolls,
I've got ceviche that we're doi.
We've got a I'll Watch
You the shrimp, which
is a really nice classic dish
with cilantro and jalapeno.
We do some gremolata fries,
fish and chips. We're bringing a
little something for everybody.
So chef Reno, what makes oysters different?
It's really where they're grown.
You're going to find different
characteristics that they're gog
to pick up from their environme.
So you can have some oysters
like the Kumamoto oyster.
Which is its own species,
have very light notes of cucumb,
citrus, very light salinity bece
of where they're grown versus on
the other end of the spectrum,
you've got the Willippa Bay,
which is going to be a little more hearty.
It's going to have a higher salinity and
it's more for the advanced oyster eater.
Advanced oyster eater, OK,
So I like the fact that you have
different scales here. So it's people are
maybe being introduced to oyste,
they probably want to start here, right?
What if they're in the middle?
If they're in the middle,
we're going to move to something
called our Totten Inlet,
which is this is a really
nice crisp oyster.
Low salinity again,
but you still get those sea
breeze notes of of sea grass
and then sea asparagus.
I love how you're talking
aromatically about these, right?
The sea breeze notes? Yes.
So I I think that that's going
to be a fun point for people to
come and experience when they
come here to always survive.
It's like doing a cheese
tasting or a wine tasting.
You'll go through them and
you'll notice the differences
as you're eating them.
It's a lot of fun.
OK, And so how do people make tr
reservations to come out here?
We are first come first serve.
You do not take reservations.
So yes, get here while you can.
All right? So no dilly dallying.
You want to come?
It's a really quaint location.
Make sure you grab
a table. And just like you said,
try something for everybody. Ye,
that's the fun thing about this place
is you can come with a group of people.
If you're not sure about a dish,
try it. Everyone's going to
get a bite and go from there.
Have multiple dishes.
Sounds fantastic. It's fun.
Speaking of ceviche, we're actuy
going to make some right now.
Yes, we are. OK, So
ceviche is typically cooked in lime juice.
So you're going to let that mare
whatever meat you're using.
We're using scallops,
calamari and mahi today.
Usually you want to sit about
20-30 minutes because that's
what's going to do the cooking.
OK, We've skipped
that part of acid in the citrus.
Exactly. OK, got it.
So we've got that part already.
Unless you want to wait 30 minu,
we can do it fresh. No, let's just pick up right here. We're
going to throw in some red onio,
a little bit of jalapeno.
Or a lot of jalapeno.
I can smell the heat, actually,
from the whole so good little cilantro,
which I do not skip on ever.
And then, last but not least,
we're going to do some.
A perfect summer dish is what Is
going to say, Chef, because it'l
fresh and light and aromatic. Te
nice crisp wine or beer. Yes.
OK, what are you pouring on the?
So this is the liquid from the ceviche
so that we marinated in already.
It's got a little bit of chili.
It's got some lime juice,
salt, pepper, enough.
The other ingredients that I wil
not divulge right now, little
secret ingredients you have to come to
the oyster bar to experience, by the way.
We're gonna go ahead and plate ,
OK. I'm gonna help you. Thank
you. So basically, we spoon it .
Look at those chunks. Yes,
nice and refreshing for a nice hot day.
This is perfect. Indeed.
And then we are going to go
ahead and just finish it off a
little bit of radish, Make it
pretty. Make it pretty.
Yes, all about the radish.
One of the things I used to do
when go to Baja when I lived in
California is we'd go on surf
trips and radish with the the
Cbch was always a big winner. Y,
I can imagine.
And that looks beautiful.
Thank you. All right.
And so then just serve it up with some
tortilla chips now tortilla chi,
we do need something to wash
it down though, right?
And maybe like you had
mentioned for the oyster,
curious oyster shooter might wo,
right? We have
some oyster shooters for those
that want to try, but they're nt
quite brave enough to get there.
All right, We have three differt
flavors that we serve here.
This one here is what's called the Lech
of the tigra, which means Tiger's milk.
Yes, little spicy, little tomat.
You have got the Bloody Mary in your hand.
And then we also have a sweet
Thai chili that's really,
really popular around here.
Got some ginger, Some mint,
some sweet chili.
People are loving it.
And you'd mentioned this is a great way
for people to be introduced to oysters.
So maybe you want to come to the oyster bar.
You definitely want some cevich.
You're curious? Just get one of these.
That's it. I can.
Cheers. All right.
And if you didn't catch at the Oyster Bar,
Anthony's is located next
to Anthony's downtown,
right across from Jump,
and it is first come, first ser,
so no reservations.
If you'd like to go,
make sure that you visit early
and we have more idle today
coming up right after the break.