First Look: Blue Island Oyster Bar Opens Next Week in Cherry Creek

Blue Island Oyster Bar, a new casual venture from the team behind Humboldt Farm, Fish and Wine — and one of our most anticipated fall openings — debuts on September 22 in Cherry Creek. Billed as a “dock-to-dish” concept, the lively spot emphasizes fresh fish and seafood, including a raw bar. "Our approach is simple: create honest food and drinks and serve them in a relaxed environment. In short, Blue Island Oyster Bar is inspired by the oyster farmers and fisherman who have lived this way for generations," says executive chef DJ Nagle. Check out our slide show for a preview of some of the dishes.

2625 E. Second Ave.; 303-333-2462; Lunch and dinner daily, starting at 11 AM

By Lori Midson

Blue Island Oyster Bar under construction at 250 Columbine

Blue Island Oyster Bar, a new restaurant heading into the highly anticipated 250 Columbine project, has begun construction on their 3,000 SF space. Located adjacent to Cherry Cricket, Blue Island Oyster Bar expects to open their doors in August. Jamie Mitchell and Jake Gannon represented the tenant and assisted them in locating and ultimately executing a lease

For more information on this development, call Jamie Mitchell at 303-962-9575.

Blue Island Oyster Bar Will Open in Cherry Creek

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.