THE
HOT SPOT
OYSTER 369 I
ntimate, with only 13 seats, Oyster 369 is infusing the culinary scene of Kaua‘i with new takes on classic dishes by offering flavor combinations sure to excite all the senses. Whether savoring sensuous raw oysters on the half shell or indulging in a dish of seafood imparted with a smoky finish from their wood-burning oven, guests at Oyster 369 will be delighted by Chef Aaron Leikam’s original and exciting pairings of seasonal ingredients and innovative preparations. Leikam, of Street Burger success, created Oyster 369 with the intent of offering another component to the dining experiences he was providing his guests at his handcrafted upscale burger-joint. This native of Arlington, Texas and graduate of the Culinary Institute of America’s Hyde Park campus, spent a considerable amount of his time in the Pacific Northwest and wanted to share the love of oysters, shellfish, 82
WORDS KRYSTAL KAKIMOTO
and seafood that he gained there with the people of Kauaÿi, adding a fresh perspective to the culinary offerings available. The daily rotation of oysters presented on their menu changes with seasonality and availability ranging from Kusshi oysters from Vancouver Island, British Columbia, that are heralded for their plump meat and delicate flavors, to the briny and powerful Misty Point oysters from Smith Island, Virginia. The fresh oysters are served alongside Chef Leikam’s three homemade sauces: Snortin’ Hot Cocktail Sauce, housemade Tabasco, and his elegant Champagne Mignonette whose sharp acidity refines the flavor of the oysters. Along with 26 taps boasting a selection of 22 beers, 2 house wines, cider, and root beer, Oyster 369 also offers an extensive wine list culled with selections from across the globe that allows guests to create KAUA‘I TRAVELER
