Wednesday, April 30, 2014

John & Son's Oyster House on Temperance

John & Son's Oyster House brings the ease of a maritime pub to the heart of Old Toronto, and offers anywhere from 6 to 12 varieties of oysters on any given day depending on the season. Owned and run by John Belknap, who after spending years at Rodney’s Oyster Bar on King Street, decided to open his own bivalve venue. Belknap, his twin brother and his brother’s fiancé, who also happens to be the original Rodney’s daughter, opted to settle on Temperance in the Financial District, which was Rodney’s By Bay up to a few months ago, and now rebranded as John & Sons Oyster House. Although not affiliated with Rodney’s, the oysters are just as fresh, plentiful and delicious. Having dined at Rodneys on Bay two years ago, its seemed as good a time any any to try out their new digs.

The interior of John & Sons Oyster House on Temperance hasn't changed since it was Rodneys on Bay, except for the staff which now includes our personable and knowledgable server Ian

The menu of appetizers, soups, salads and main is almost entirely seafood-based with the exception of steak-frites for the occasional carnivore who slips in unnoticed

A new Pinot Grigio from Veneto that they just added to the wine list

This crisp, pale yellow medium bodied wine with a touch of minerals went well with the oysters

A dozen oysters: Kumamoto from Washington; Kushi from BC; 
and meaty Malfleets from Massachusetts served with fresh lemon and grated horseradish

A selection of tangy tomato, pepper and mignonette sauces for the oysters

Poppyseed bread and a pot of whipped butter 

New to the menu, John& Sons revamped Oven Roasted Heirloom Beet Salad with watermelon, pickled fennel and onions, whipped barrel-aged goat feta and pistachio crumble

Portuguese-style Mussels with chorizo, fresno chili peppers, tomato concise and smoked paprika

What bowl of moules would be complete without frites?

Grilled Octopus Chermoula with cannellini beans, piquillo peppers and pickled baby turnips