50 Seat ‘Fanny Bay Oyster Bar’ Under Construction At 762 Cambie St. – Opens June

It looks like there are more oysters on the horizon for Vancouver. Fanny Bay Oyster Bar is launching a 50 seater at 762 Cambie St. next month. Here’s the full skinny from SMC Communications Inc.:

Celebrated shellfish purveyor Fanny Bay Oysters is set to crack the shell on Vancouver’s first true tide-to-table oyster bar and shellfish market this June when it opens the doors of Fanny Bay Oyster Bar in the heart of Downtown Vancouver’s Stadium District.

A fully integrated BC shellfish farming and exporting company that has been growing and harvesting fresh oysters, clams and mussels for more than 30 years, Fanny Bay Oysters is part of the Taylor Shellfish Family of Farms that operates three eponymous oyster bars in Seattle, WA. The largest producer of shellfish in Canada, Fanny Bay also operates a seafood shop at the Buckley Bay ferry landing on Vancouver Island.

Located at 762 Cambie Street in close proximity to B.C. Place Stadium, the new restaurant will offer seating for 50 — including 16 at its oyster bar — for lunch, dinner and weekend brunch service as well as a full bar and happy hour specials, and will be an Ocean Wise-certified partner. The space will also harbour a shellfish market where patrons can select from a bounty of fresh-caught, take-home catches such as live, shucked, fresh and frozen oysters, clams, mussels, scallops, shrimp and prawns.

The front-of-house team at Fanny Bay Oyster Bar will be led by manager and industry veteranIssac Martin del Campo, formerly of Rodney’s Oyster House and Joe Fortes, while the back-of-house will be anchored by Chef Chris Andraza, who was also an integral part of the Rodney’s Oyster House team in his role as head chef. The shellfish market at Fanny Bay Oyster Bar will be overseen by Phyllis Lam, who was previously the wholesale manager at The Lobster Man and has more than a decade of experience in Vancouver’s fresh shellfish industry.

“We’re excited to open the doors on Vancouver’s only true tide-to-table experience and offer our guests a taste of the Pacific Northwest in a casual, laidback setting,” says Martin del Campo. “Having grown up in Vancouver and Squamish, I understand the West Coast mentality of seeking out great local and sustainable products and look forward to showcasing our region’s best fresh-caught seafood and farmed shellfish.”

Fanny Bay Oyster Bar is set to open its doors in June 2016. Further details will be revealed leading up to the official opening.

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At 21 years old, I'm still just a kid and relatively new to working in restaurants, but I grew up umbilically tied to the hospitality industry. My father was a food writer, and my mother is a photographer. Their careers meant that most of my early years were spent in kitchens and dining rooms instead of on playgrounds and soccer fields; consequently, I learned my table manners before I could count past one hundred.