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Starfish Oyster Bed & Grill Restaurant Review: The room is cozy with beige banquettes framed in dark wood, brown leather seats, a scuffed wood floor and seating at the long bar. Top quality sea fare encompasses organic, non-endangered fish and the freshest mollusks and other shellfish flown in from around the world, served raw or cooked to a translucent turn. Boiled lobster is juicy-tender; Lake Huron pickerel comes with lobster pierogies in caramelized onion broth; and organic black cod is accompanied by white beans, white gazpacho and toasted almonds. Grilled sardines are so popular, they are a fixture on this otherwise regularly changing menu. Behind the wood bar you might catch owner and world-shucking-champion Patrick McMurray cracking open Malpeques from Prince Edward Island, tiny Washington Kumamotos, plump Irish Galway Flats, the Spéciales de Claire of France, sea scallops, littleneck clams and whatever else the sea has surrendered that day. For non-seafood-lovers, there always are a few land offerings, too, such as magret of duck and grilled Angus rib-eye. Soiled Reputation’s organic mixed greens are a local delight. Desserts are well-made, simple classics; try the tangy lemon tart, flourless chocolate cake or crème brûlée.