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.