The Best Thing I Ate: Crabonara at Fanny Bay Oyster Co.

It’s a given that the oysters at the newly expanded Fanny Bay Oyster Bar are delicious: when the supplier and the restaurant share a name (and you’re slurping shells from a fifth-generation oyster farmer) you know it’s going to be good.

That said, chef Tommy Shorthouse acknowledges that seafood can be intimidating for folks who haven’t grown up eating it. So, he aims to make all of the dishes at Fanny Bay as approachable as possible—and the glorious, green “crab-onara” is about as fresh and fun as it gets.

Vibrant housemade spinach noodles are tossed in an impossibly light vin blanc sauce, allowing the smoky scallops and delicate chunks of Dungeness crab to really shine. And the salty, rich pop of trout roe on top? Chef’s kiss. Even the least adventurous eaters can get on board the crabonara ship… and you better believe it’s a gateway to soy-marinated sablefish collars, tomato provençale mussels and, yes, those slippery, spectacular oysters.

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