Best of All Worlds at Oyster Loft

Why does it take me years to go back to most restaurants I like but I can count on one hand ones that I would go to the ends of the Earth for, time and time again? 

Thankfully, I don’t have to literally go to the ends of the Earth for Pismo Beach’s Oyster Loft, but I do have a 4-hour drive for Chef Jared Hurst’s masterpieces. 

Each and every time, he never fails to impress me with a feast for my eyes like artwork on a plate, as much as my taste buds.  This is no small feat when many places are one or the other, rarely both.  All it took was Chef Jared’s recent IG posts testing some new proteins to convince me to make that trek for the 3^rd time in 6 months, a new record.

I have celebrated many special occasions here from Valentine’s Day, 

bringing my dad here who still talks about that halibut, 

and a few anniversaries, including a milestone when Hawai`i was cancelled in 2020 due to the pandemic.

What the pandemic taught many of us is to not wait until next time to experience what you can enjoy today and that every day that you wake up is a blessing and therefore a special occasion.  So since then, we have been consistently coming by for dinners whenever we are in the area, racking up 10 visits by now (thanks Yelp for keeping track of my pics).

Although my go-to’s, the tuna poke tower that I have ordered 7 out of those 10 times and pan seared scallops is always a winner, I was excited for once to try completely new items myself. 

His cooked 3 ways octopus yielded a perfect char on the outside but fork tender inside having been sous vide first, served over a chorizo emulsion was the perfect balance of smokiness and creaminess with a slight hint of acidity from the chimichurri and lemon aioli. 

Fresh melt in your mouth sliced Hamachi again balanced with the crunch of radish and sliced jalapenos with a slight but not overpowering heat by removing the seeds and ribs first, in a citrus like “broth” that if I had a spoon would be tempted to enjoy a spoonful on its own. 

 

Omakase of the most tender short rib with teriyaki sauce was a flavor burst from the first bite to the last and for the first time ever, I ate those edible flowers, trusting his vision that it would complement vs. taking anything away from the dish.  The second time paired with shishito peppers and kimchi is again perfectly balanced, never overpowering. 

Although my husband could not give up a favorite of his, the grilled salmon with curry and cilantro chimichurri, 

after scallops the last 3 times, I decided on the roasted sea bass with mussels.  Even though labeled as spicy mussel sauce, again it is never overpowering, allowing the flavors to really shine through and we both wiped our plates clean, including every drop of sauce. 

So again, what sets Oyster Loft apart?  It is Chef Jared’s consistency from our first visit in 2016 through now, 6 ½ years later.  I do not need to feel a need to play it safe when ordering as every dish will wow me as much as the next which was the case this time when everything I had was new, so I am willing to put my money where my mouth is.  It must be good if these beautiful sunset views over Pismo Beach and the Pismo Pier is more of an afterthought than the star. 

Anyone want to take bets as to how long it will be before I am walking through these doors again?  I am already eyeing that roasted bone marrow with beef tartare, capers and fried onions next. 

Update:  If anyone guessed 4 weeks to return, you would be right and that roasted bone marrow definitely made it onto our table. 

The California Michelin Guide Ceremony may have been last week but like I have been saying for years, Chef Jared at the helm of Oyster Loft is better than most Michelin restaurants I have ate at.  Although not cheap, it also does not cost an arm and a leg for it, although I would gladly order that octopus arm or is it leg, which has become my favorite small plate thanks to Yulissa. 

For the price of dinner for two at some Michelin starred restaurants, you can easily make an overnight weekend beach getaway 

with a dinner or two at Oyster Loft.  With a revisit to my favorite dishes, the black cod now elevated with a cauliflower foam and puree, 

as well as a few new ones like our long-time server Cameron's favorite, the amazing, seared tuna tataki perfectly paired with shaved garlic, jalapeno, garlic ponzu and tempura flakes,

fresh melt in your mouth salmon poke tacos

and including that decadently rich bone marrow with beef tartare topped with crispy onion I was eyeing last time, 

I either needed a bigger stomach or two dinners in a row especially if there is a promise of halibut on the menu, which I have a soft spot for being the first dish I had here.  Already memorable back in 2016, this time was honestly the best I have ever had, as Executive Chef Jared Hurst just keeps getting better and better.  

 

Happy Earth Day/1000th IG Post

Earth Day this year coincides with what will be my 1000^th post on Instagram @around_the_bay_and_away, but surprise, it is not a food post, but from my other passion, travel.  Of course, it makes sense that it would be from my happiest place on Earth, Maui and speaking of Earth, in honor of this year’s Earth Day as well. 

Having recently finished Dalai Lama’s illustrated quick read Heart to Heart, A New Guide on Compassion, Climate Change, and Living a Meaningful Life from His Holiness, the Dalai Lama, it was a reminder that although humans can be the cause of destruction, humans can also be the solution as well. 

On my recent trip to Maui last month with the purpose to coincide with the return of the humpback whales, I saw both the good and the bad of human behavior. 

The Good

Just like me, many humpbacks return to the warm waters annually coming and going with the first arriving as early as October and the last leaving as late as April/early May.  The first time I saw these magnificent mammals was almost 20 years ago in 2004 and the next time was 13 years later in 2017 and let me tell you, going on a whale watching cruise to see the humpbacks in their natural environment, never gets old especially with the Pacific Whale Foundation. 

Although there are many operators of whale watching activities, I always choose and recommend the Pacific Whale Foundation, so much so, that they were my organization of choice for the Amazon Smile Program since Day 1.  A 501(c)(3) non-profit founded in 1980, all profits support research, education, and conservation programs and to “protect the ocean through science, advocacy, and to inspire environmental stewardship”.  Just when I thought I learned everything I could about these gentle giants as I shared in my 2017 blogpost - Around the Bay and Away: I Got Mugged in Mau`i, by a Humpback Whale!!, I learn something new as follows.

 

1.    When they dive down and you see their tail fluke, they most likely will be staying underwater for at least 15 minutes, so time to scan the horizon elsewhere vs. hoping for more activity from that specific whale.  Now, that is good to know as we saw a lot of tail flukes on our 2-hour cruise and with our binoculars from shore during the sunset. 

2.    Humpback calves stay with the mom on average about a year, up to two

3.    Humpbacks gestation period is 11 months so they are often pregnant the previous year when they leave Hawai`i for the migration back to Alaska to feed and then of course return the following year to give birth in the warm relatively protected Hawaiian waters

4.    When I mentioned protected, the humpback calves main predator are the orcas.  However, they do encounter them on the migration back to Alaska. 

5.    Luckily mama humpbacks are usually pretty successful in fending off the orcas so the survival rate of calves in the first year is about 80%.

 

The Bad

So, I had said relatively protected waters because although there is a lack of orcas in the Hawaiian waters, strikes by vessels and boats are still a big problem.  Although Pacific Whale Foundations guidelines of maintaining a 100-yard distance is in place and speed limits of 15 knots of less, reducing to 6 knots within 400 yards, a friend captured a video from shore the day I left, of a boat speeding and chasing a whale pod so close that it looked like they might have ran right over a whale with their vessel. 

PWF researchers have identified ship strikes and unsustainable tourism practices among the biggest threats to both whales and dolphins, both of which have just recently been the subject of harassment by disrespectful humans. 

Spinner dolphins harassed: Hawaii authorities open cases against 33 swimmers - ABC7 San Francisco (abc7news.com)

Man who calls himself "Dolphin Dave" cited for allegedly harassing humpback whales and dolphins in Hawaii - CBS News

 

What Can We Do

The first thing we can do is to always follow the key recommendations - Be Whale Aware | Pacific Whale Foundation

Secondly, support and go with operators like the Pacific Whale Foundation where their mission is to protect, advocate, and educate - https://www.pacificwhale.org/

Finally, if you do see humpbacks, dolphins or wildlife harassment or suspected violation, immediately report it to the 24-hour DLNR tip line at 1-808-643-DLNR or via the DLNRTip app. 

This disruption to their normal behavior causes unnecessary stress that will ultimately drive them away in the future by making these waters no longer hospitable. 

No Instagram post will ever be worth that.