What can people expect when they come to Rodney’s?
The best oysters in town, friendly maritime hospitality and an overall great time!
Word on street is that you have some of the freshest seafood. What’s your secret?
We have top-of-the-line seafood suppliers that we’ve been using for 15-plus years, and fresh product that comes in daily.
We noticed your servers are also the designated seafood shuckers. What was the idea behind that?
Well, not everyone shucks. We have our professional shuckers that have been shucking for years and have had the luxury of being trained by some of the best shuckers in the world. We do encourage all crew members to get involved with shucking so they are more in tune with the product we’re selling. But it’s a long hard road before they’re put on the main stage.
For those who are beginners to seafood, what dish do you recommend?
Our Scallop Gallette (potato encrusted scallops served with a mixed green salad and Dijon vinaigrette dressing) always gets people excited.
We hear your signature Caesar, Zydeco Stew is local favourite. Could you tell us about that?
It’s all about the freshest ingredients and the love that we put into making it. Lots of Vodka, the best Clamato juice, the perfect amount of seasoning, freshly grated horseradish, and if that’s not enough we top it off with an icy cold fresh jumbo prawn!
You carry a great variety of house-made sauces, could you give us a run down of each sauce?
From mild to hot we have: Shallot Vinaigrette (Red wine vinegar and shallots); Seawitch Sauce, which is our version of a perfect cocktail sauce for oysters; White Boy Soul Sauce, our cocktail sauce with a Zing; Johnny Rebs Espanola Sauce (Pepperoncini’s and more); Back From Hell Sauce, a puree of Habanero’s and not for the faint of heart; and our last sauce is a perfect blend of Premium Vodka, habanero pepper, and a few black peppercorns – we simply call it our “Spicy Vodka Sauce”.
What’s the most popular dish on the menu?
Our freshly prepared Potato Encrusted Halibut served with pan seared vegetables. It’s off the hook.