Rodney’s Oyster House

The oyster saloon outpost of Rodney Clark's two-restaurant bivalve empire sits on a quiet street close to the Bay Street financial district. Clark's maritime background — he's a native of Prince Edward Island, home to some of the world's best oyster beds — has made him quite knowledgeable. Since opening, the restaurant has developed a reputation for serving the best seasonal oysters from East and West Coasts (both Canadian and US), as well as the Gulf of Mexico, and the waters off New Zealand and Australia. Oysters come on carved-wood dishes, atop a bed of ice and seaweed.