Chances are you probably don’t get many opportunities to shuck oysters living in the desert. Modern Oysterbar Chophouse will show you oyster shucking along with a 5-course oyster dinner.
The week of August 4th – 10th the popular Scottsdale restaurant is celebrating National Oyster Day (Aug. 5th) with a prie-fixe menu for 2. The $80 per couple dinner will include oysters on the 1/2 shell topped with caviar to Oysters Rockefeller.
As I type Ocean 44 Chief Executive Chef Marc Lupino is on his way back to Scottsdale after a quick fishing trip to Alaska. Lupino left Wednesday for Cordova to fish the Copper River for King Salmon before the fishing season opens for commercial fishing.
This unique opportunity has Lupino and a small group of people fishing Thursday into Friday before returning to Scottsdale. Once he returns he will prepare the fish for guests Friday evening. It doesn’t get much fresher than that, especially for a restaurant so far from the Copper River.
Once in the kitchen the fish will be braised in spring water, butter and lemon. Can’t make it in tonight, the fish will be on the menu in coming weeks as more fish are caught.
Celebrating the Copper River King Salmon
This annual event as the fishing season opens has restaurants anticipating the arrival of this rich and flavorful fish. Restaurants in Seattle celebrate it’s arrival as Alaska Airlines delivers thousands of pounds of the fish Friday morning.
The airline’s “Salmon Thirty Salmon” even displays a 129 foot image of the wild caught salmon.
2019 is expected to be better than 2018 for the salmon harvest.
Ocean 44 is at 4748 N. Goldwater Blvd. Scottsdale 85251.
Today owners Frank Schneider and Cat & Randy Frankel open their new Scottsdale restaurant Modern Oysterbar Chophouse. Combined they have almost a centuries worth of experience on the Phoenix culinary scene including Steak 44, Mary Elaine’s and Mastro’s Ocean Club.
The new 6,000 square foot locally owned restaurant takes over the space vacated by Sonata’s at Scottsdale Rd. and Gold Dust Ave. The modern look offers dark interiors, high top tables in the bar and plush seating for almost 300 people. A private dining room and outside patio can accommodate 30 people in each. The large oyster bar will be the center of attention and seats 12.
“This is not your average steakhouse,” said Cat. “Every detail is being considered to make this a true culinary experience.”
On the menu at Modern Oysterbar Chophouse
Executive Chef Mike Bouwens brings his steakhouse experience at Fleming’s and The Capital Grille to Modern Oysterbar Chophouse. That experience will come in handy with 7 cuts of prime meats on the menu. Plenty of seafood including hot and cold seafood towers from the oyster bar along with grilled fish and Modern’s take on Bouillabaisse are on the menu.
Pastry Chef Samantha Frankel background includes Kierland Common’s Zinc Bistro and will show off her dessert and cheese charcuterie skills.
Dylan Frankel will be handling the beverage program at Modern that will include 4 wines, 2 specialty cocktails and beer on tap. Dylan honed his bar skills at Cold Beers and Cheeseburgers and Zinc Bistro.
“We are showcasing the best in meats, raw seafood and in house desserts. The cocktail component is equally as impressive,” said Randy.
The bar opens daily at 4 p.m. and dinner service begins at 5.
Modern Oysterbar Chophouse is at 10050 N. Scottsdale Rd. #127 Scottsdale 85253. To see the full menu and make a reservation head to their website.
The family behind Steak 44 and Dominick’s Steakhouse are putting the final touches on their newest restaurant, Ocean 44. The restaurant will open the first week of December. Guests familiar with the Mastro family restaurants will enjoy another first class dining experience. The restaurant is on Goldwater Boulevard just across from Scottsdale Fashion Square where Harkins Camelview Theater used to stand.“We are so excited to be opening Ocean 44 this fall and bringing our world-class seafood experience to the Valley,” said Jeff Mastro, founder and partner of Prime Steak Concepts. “Ocean 44 will keep the tradition of intimacy and the upscale vibe of our Steak 44, while giving our guests an exciting coastal feel.”
The Ocean 44 menu
Chef Siegfried Hohaus will oversee the kitchen and created a unique menu with Chief Executive Chef Mark Lupino. The menus seafood is of the highest grade and from sustainable sources coming from around the world. Since Chef Hohaus helped open Mastro’s Ocean Club they felt he would be a good fit at Ocean 44. The Mastro’s sold the Ocean Club in 2007.
An abundant a la carte menu will include great steaks along with non-traditional seafood dishes. Dishes include Heirloom Tomato Crab Stack, Smoked Salmon Hash Brown Pizza, Lobster Bake, wood roasted shellfish and Colossal Shrimp Cocktail.
“This is different than anything we have done in the past, the atmosphere is second to none, featuring a blend of dining settings ranging from dramatic to intimate. At the core of the Ocean 44 experience is our chef sourced, highest graded sustainable fresh seafood from around from the world, enhanced with unique and interesting appetizers and side dishes that go beyond the traditional seafood menu,” said Mastro.
The Testani Design Troupe designed the 12,000 square foot restaurant. Guests will be able to view the culinary team in action through the glass expo kitchen with nearby seating. The restaurant will offer several dining areas whether you prefer the main dining floor, two dining bars or private dining rooms.
The Mastro’s have a reputation for serving the highest quality food with luxury personal service in an upscale atmosphere.
Ocean 44 will serve only dinner and the menu and more information can be found here.