Malpeque Oyster Barn

"The next day we were on the east side of Malpeque Bay, where Randy and Terry Oatway opened a fish market and pottery studio 20 years ago. Customers came to the Malpeque Oyster Barn for the mollusks more than the crafts, so the couple decided to replace the pottery with a restaurant. Their son, Daniel, a champion shucker, was behind the bar, prying open oysters he’d likely tonged himself. When we bit into them, they ruptured with crisp saltiness. “You can only get our oysters here,” he said, pointing out the window: “From right over there.”" - ByChantal Martineau

"If you’re in the market for downing a dozen fresh oysters while drinking a local pilsner and watching fishermen dock, this is your spot. Malpeques, known for being a light-bodied “entry level” oyster, are one of the most common varieties you’ll find at restaurants. But as is the constant theme on a visit to PEI, they just taste better when you’re, you know, at Malpeque Bay. The ones I had atMalpeque Oyster Barnwere on the smaller side, a little briny, but with a clean finish. They were served with a homemade strawberry-rhubarb mignonette, which sounds like it would be weird, but it added a balancing sweet punch. Could easily eat way-too-many-dozens of these." - ByRachel Karten