By Elena Kadvany
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I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in journalism. Though my first love is journalism, food is a close second. I am constantly on the lookout for new restaurants to try, building an ever-expanding "to eat" list. As a journalist, I'm always trolling news sources and social media websites with an eye for local food news, from restaurant openings and closings to emerging food trends. When I was a teenager growing up in Menlo Park, I always drove up to the city on weekends with the singular purpose of finding a better meal than I could at home. But in the past year or so, the Peninsula's food culture has been totally transformed, with many new restaurants opening and a continuous stream of San Francisco restaurants coming south to open Peninsula outposts. Don't navigate this food boom hungry and alone! Feed me your tips on new chefs and eats and together we'll share them with the broader community.
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After months of renovations, the owners of Suisha House in downtown Redwood City have opened a new restaurant in the same space: Oyster Boy Seafood and Raw Bar.
The restaurant soft opened in late May at 2053A Broadway St., where Suisha House had operated for 13 years.
The owners describe the Oyster Boy online as a Japanese-American seafood fusion restaurant.
For dinner, the raw bar menu includes, of course, several kinds of raw and grilled oysters; small plates like truffle salmon carpaccio and spicy tuna crispy rice; sushi and sashimi.
There's also soups, salads, small plates (think spicy honey chicken wings, pork belly buns and miso black cod lettuce cups), seafood entrees and rice and noodle dishes.
Oyster Boy offers lunch specials that come with miso soup and a house salad, including a seafood donburi bowl, hand roll sampler and grilled shrimp over garlic noodles.
