The oyster bar trend continues to grow in the Mile High City.
While the Cherry Creek neighborhood has not been at the forefront of Denver's dining boom, 2015 may change that. Blue Island Oyster Bar, a new venture from the team of designers, builders, and chefs that created Humboldt will open at in the new 250 Columbine Project this coming fall.
A self-described "Dock to Dish" concept, the 3,000 square foot restaurant set at 2625 2nd Avenue will bring a constantly changing list of 5 to 10 oysters that will be offered daily, with its very own farmed and wild-diver caught oysters as well as a selection from both the East and West Coasts.
With this new venture , chef and partner Sean Huggard looks forward to getting back to his New England roots, where he spent many years as a chef on Cape Cod and the islands. His menu will be heavily influenced by kind of seafood he grew up on like lobster rolls and stuffed clams, but will also feature meat, poultry, and other seafood specialties. The raw bar will complement oysters with ceviche, crudo, clams, crab, caviar, and lobster.