(upbeat music)
- We just rolled into Lincoln Park to check out Oyster Bah.
Jody says it's a must try and our Jeep compass
perfectly fits today's seafood color scheme.
We're trying a roll that has crab, lobster, and shrimp.
Sounds like a match made in heaven to me.
(upbeat music)
- Oyster Bah. I'm not saying it wrong?
- No, you're saying it right.
- Saying it right. Bah!
- Not too far from the car.
- It was a very sophisticated oyster bar,
but we thought we'd add a little bit of fun to it,
a little bit of funk and remind people that
it's definitely an East Coast type place.
- I love the food, but more importantly,
I love the environment.
- If you've ever been to anything East Coast,
it kinda brings that in.
The decor is awesome. The Oyster Club,
when you have your first oyster, you get put on the wall.
- I love it and I cannot get sick of it.
- It's a unique combination of really high-quality seafood
that you usually only find in coastal restaurants
or fine dining restaurants in Chicago.
- [Marley] And you guys bring in all the seafood?
- Seven days a week.
- Where's it come from?
- O'Hare.
(laughs)
- The airport. It comes from the airport.
- It comes from all over the world.
(swanky music)
- So today, we're gonna shuck some oysters,
and then we're doing a seafood roll.
- [Bill] Yes, the star of the show.
It's our number one selling item.
It's I think why you're here.
- It is. People sent us for it.
- It's Chicago's, dare say the nation's best seafood roll.
- (Gasp) You just went up above Chicago's Best?
- I did, I did.
- My whole family really enjoys it and it's
always one of our top choices.
- The food tastes as if you're on the Atlantic Coast,
'cause it's so fresh.
- It's the most authentic New England place here in Chicago.
- And your chef has been here since day one?
- [Bill] You know, he came in the one day,
and he interviewed for a job carrying nothing
but a backpack and a bottle of hot sauce,
and the hot sauce kinda sold it.
- I carry hot sauce in my purse.
- Oh yeah?
- Tiny Tabasco's everywhere I go.
- That's the coolest (bleep) story I've heard
in my entire life, that's insane.
(upbeat music)
- Teach me how to shuck.
- Okay. Here is your oyster.
- [Marley] Okay.
- [Bill] Get to know your oyster.
- I'm getting to know you. Hello.
- This is an Island Creek oyster.
Put the knife in and you wanna wiggle it in be gentle.
- [Marley] Be gentle.
- [Bill] Talk to your oyster and it will pop open.
- [Marley] Ta-dah! Should I add hot sauce?
- Four Letter Hot Sauce, also Chicago's best. Cheers.
- Cheers.
- [Marley] That's some good hot sauce.
All right, I'm gonna go meet the maker of your hot sauce.
- Let's go.
- And make that seafood roll.
(upbeat music)
- Alright, Donny, we got some pretty
delicious looking seafood here.
- [Donny] So we put, not only Maine lobster,
but we also add gulf shrimp and Alaskan king crab
to ours, get a depth of flavor that
no other restaurants do.
- Not just a standard lobster roll.
We've gone full New England on this.
- That's right.
- [Marley] Walk me through the process.
- [Donny] You can add your king crab.
- [Marley] All right.
- [Donny] Shrimp, and you can add your lobster.
- Okay.
- [Donny] Some fresh cut celery, we add chives to ours.
- Little more punch.
- Pump up the jam.
- [Marley] Little more, pump up the jam!
Yes, that was such a great song.
♪Pump up the jam, pump it up,
♪ while you feet are stompin
- [Donny] A squeeze of a lemon,
a tablespoon of mayonnaise, mix it all together.
You don't wanna have too much mayonnaise so it's heavy.
- [Marley] Ah, yeah.
- We serve it up on a toasted New England bun,
it's a local baker does it for us.
So we're gonna toast this guy up
with some butter on the flat-top.
- [Marley] Tell me name of the hot sauce.
What is the inspiration?
- [Donny] Four Letter Hot Sauce, I used to swear a lot,
so my parents used to put hot sauce on my tongue
to keep me from swearing, and now I have an affinity
for hot sauce and four letter words. Thanks, Mom and Dad.
- Four Letter Word Hot Sauce makes a lotta sense.
- [Donny] That's it.
- [Marley] Do you put it on the seafood roll?
- [Donny] I put it on pretty much everything.
It's great on oysters, it's great on eggs, burritos.
- So it's acceptable if I put it on the seafood roll?
- Yeah, please do, the more the merrier.
- Totally doing it.
(rock music)
- I see food, let's eat it.
- Okay.
(laughs)
- Just crack myself up over here.
Can I eat this roll? It looks amazing.
- Did you make the both of them or just mine?
- [Bill] That's pretty darn good.
- [Marley] I took an inappropriately large TV bite,
sorry about that, it's so good, and I love that you
get a little different mix of the seafood with each bite.
I need that hot sauce, I promised Donny
that I'd put some on.
- [Marley] This was delicious.
- [Bill] Every place, whether you're seafood or not,
has a lobster roll, but it's like a hotdog.
Like, hotdogs are all good, but a Chicago hotdog is the best
When you add the king crab, gulf shrimp
and you kiss it with some mayonnaise,
it's like turning this lobster roll into Chicago's best.
- I love your logic there.
- I mean.
- Cheers to the Chicago's Best seafood roll.
- Cheers.