Mark Piscotty

Blue Island Oyster Bar

Mark Piscotty
The interior of Blue Island Oyster Bar captures the feel of a New England seafood house, albeit with Cherry Creek influences. Weathered chairs and barstools contrast with a sleek and clean-lined oyster bar, while dim architectural light fixtures shed a rippling, underwater glow on mural-sized maps and photos. The menu toes the same line, with fish-shack favorites like fried clams and jumbo shrimp sharing menu space with more of-the-moment dishes such as "Thai-style" fish served with coconut and curry risotto and prik nam pla, a dipping sauce made from chiles and fish sauce.

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