Rodney’s Oyster House
Rodney’s secret weapon that sets them apart from all the other oyster restaurants in Toronto is Rodney’s son, who currently holds the Canadian oyster shucking title. This fresh-from-the-tank seafood joint is best appreciated from the bar, where you can try (and fail) to distract staff members as they prepare their stunning oyster platters at lightening speed.
Toronto has access to the biggest varieties of oysters in North America, and Rodney supplies many of the high-end restos in town. There’s no pomp and ceremony here – this is slippery finger food after all – and zero dress code. It’s a shack-chic underground filled with fishing paraphernalia that comes into its own in the bitter winter months, when the oysters are at their juiciest.
In traditional fashion, only wine and beer is served, as spirits were thought to pickle the oysters in your stomach.