Oystercatcher Restaurant & Bar

Dinner at The Oystercatcher was a standout experience. Elevated coastal cuisine that honors the ingredients without overcomplicating them. The space is refined but relaxed, with a calm atmosphere and thoughtful attention to detail. We started with PEI oysters, impeccably fresh and served on ice with elegant accompaniments. The ceviche was bright and clean, balanced perfectly between citrus and spice. A surprise favorite was the hummus, which leaned savory and earthy with warm pita and seasonal garnishes. It was a smart twist on a familiar classic. The roasted beet salad was generous and visually striking, showcasing the kitchen’s eye for color and texture. For mains, the whole branzino was a showstopper. Crisp skin, tender flesh, and a light herbal oil that complemented without overpower

We started with the Shuck and Savor experience. Chef Thalita Smith and Manager Sydney were amazing in explaining the oysters, the procurement process, and the wine in pairing with them. We learned so much! Then we went for dinner and were amazed again! Manager Dana was able to seat us right away. She was so attentive! Chef Thalita is so good at what she does! She was so personable and knowledgeable. Our server, Nick was so on top of things and his demeanor made our whole experience amazing! By the way - his chocolate milk made our son smile! The oysters were amazing, the Asian salad was so refreshing, the kids chicken strips for our son were huge, and the dessert-ASTOUNDING! Thank you! We can’t wait to visit again!

Wound up killing time in a hotel lobby. Hey, there's a bar. Didn't expect much. It's the off season, right before Christmas and there was hardly anyone around. Plopped down on a bar stool. Wait this is important. The back to the stool is only 4" high. Don't lean back or you will go straight over. Very unusual and dangerous design. Anyway got into an in depth conversation with the female bar tender about French wine. She shocked me with her knowledge. She even told me about her trips to French vineyards. She was more knowledgeable and interesting than most sommeliers. I can't imagine why she works THERE. I mean it's not a bad place but it's a slow hotel lobby bar. If I ever owned a nice bar or restaurant I would hire her first. If I already owned one I would be over there trying to hire h

For high quality, creative meals, it is not overpriced. It’s extremely clean, well decorated and has a good vibe. The food is incredible. The executive chef has a very creative way of taking regular food and producing unique, and delicious dishes. Riley, our server, was right on top of things and we had a large, picky party. Overall, job well done!

It was a pleasure during this visit to have breakfast available at the hotel. This was definitely an upgrade to my trip. The food, coffee, and service were all great! Shot out to to a wonderful waiter named Mario that provided top notch service. Shout out to Drew the Manager who took out the time to greet me and speak to me about my breakfast visit! I will re-visit this spot again in the future.