Carr’s Oyster Bar Restaurant & Lounge
Stanley Bridge Wharf, Route 6
Stanley Bridge, PEI
Traveling without an itinerary is my favorite way to travel; however, there occasionally comes a time when you’re stuck trying to find accommodations in the dead of night, or trying to find something to eat with no idea where to go.
The latter was the case on this particular day, as we were exploring the western coast of PEI. As it was off-season for tourists – we were having a hard time finding a restaurant which was still open, when we stumbled upon Carr’s.
Perched next to Stanley Bridge Harbour, the view of the boats and dock are framed beautifully from within the restaurant. The shucking station is the first thing you see when entering the premises – where staff were busy prying open fresh shellfish.
The “George Carr Special” are Malpeque Oysters on the half-shell, pulled from their oyster beds on the Stanley River. Expertly shucked and served on a bed of ice, the Large Choice (pictured here) sold for $2.50/ea. while the Small Choice were $1.65/ea.
Amazing, Phenomenal, Glorious – there just isn’t a word to describe these. They were so good, that we drove back the next day for a second round (just under an hour, one-way from our hotel).
A closeup view – deep cup, no shell residue, and clear liquor. Length-wise, easily four inches long.
The Coconut Shrimp provided a nice bite, sweet and delicious. I’m going to go on a tangent here – as there is a question I’d like to ask. When shrimp are fried – I’m one of those people who will eat the entire thing (head to tail). Is it wrong that I actually LIKE to eat the tail?
Speaking of tails, we all know that lobster tails are where the money is made – so there is a lot of appendage meat which has to go somewhere. However, I just don’t get the lobster roll. The subtle flavours just seem to get lost in the bread. Maybe there is a master baker out there who could make this work – but unfortunately this was not it.
I did appreciate how Carr’s serves the lobster undressed, leaving their homemade mayo on the side, but in the end – I found myself picking at the lobster as-is.
Also listed under the “George Carr Special” are Quahaugs. Also known as littleneck clams, the staff were more than happy to bring us over to the shucking station to show them off, explain its habitat and even how to properly shuck them. I was offered to try one as-is, and gladly accepted. Much chewier and saltier than the oyster, but still exceptional. She recommended to try them lightly baked with their spicy tomato sauce and cheese – which I thoroughly enjoyed!
I’m sorry – but I have no words which can do these any justice.