Washington Platform's Annual Oyster Festival Returns for the 35th Year

It's the ultimate landlocked oyster celebration

click to enlarge Washington Platform's Annual Oyster Festival Returns for the 35th Year
Photo: Viviana Rishe

Washington Platform Saloon & Restaurant is transforming into a Midwestern oceanside retreat from March 26-May 8 during its 35th annual Oyster Festival.

More than 35 fresh and fancy (and kind of odd) oyster varieties prepared by chef/owner Jon Diebold and staff will grace the menu, including dishes like:

  • Oyster Poseidon: oysters on the half shell topped with crabmeat, garlic butter and melted Swiss cheese;
  • Japanese Oysters: bivalves chilled, served on the shell, with fresh ginger, rice vinegar and caviar;
  • Oysters Mardi Gras: featuring fresh oysters, crawfish, scallions, roasted corn and andouille, served in a Kentucky Bourbon cream sauce over Cajun dirty rice;
  • Oyster Po'Boy: fried oysters on sourdough bread with lettuce, tomato, onion and chipotle remoulade;
  • Oyster Roulette: a shared plate of fresh oysters in which one shell is loaded with "Dave's Insanity" hot sauce;
  • And fresh-shucked oysters on a half shell with all the trimmings.

There will also be a special Pork n' Oyster Roast for one day only on Sunday, April 25.

Washington Platform Saloon & Restaurant is located at 1000 Elm St., Downtown. Dinner reservations are available at washingtonplatform.com.

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