The Clay Pigeon

Late last year we discovered a new (to us) gem in the heart of James Bay: it was a lovely walk around the harbour, had great beer, delicious local food and great service. Then for whatever reason the good times came to an end and after their Happy New Beer Celebration Sips Bistro was no more. We were more than a little sad.

Luckily the chef didn't sit still and in late March was part of a new collaboration that opened The Clay Pigeon just around the corner from our place.  Open from brunch till late they offer a concise menu of delicious and inventive options, bridging the gap between casual and fine dining: it's fine dining food in a more relaxed atmosphere and that's just what we like.  Sadly with so many other great eateries in this town and a slightly tighter budget given recent travel, it took us a long time to actually make those few steps to our new favourite local. 

But make it we did on a grey and gloomy Saturday and we were far from disappointed. Being early afternoon we were in the gap between brunch, lunch and dinner and thankfully had the choice between the brunch and lunch menus.  Wil chose the breakfast special of Smoked Bison Hash with potatoes, and poached eggs. He barely spoke and didn't look at his phone even once as he wolfed this down, pausing only to rave about how good the house made ketchup and mustard were.

A little less hungry I opted for a sandwich, choosing the crispy oyster with slaw and miso dressing and it was fantastic. Sure, I smooshed it and ended up with half my sandwich all over the plate instead of in my mouth, but a knife and fork made quick work of that. The oysters were perfectly crispy with just a hint of saltiness and the flavour of the sea.  The slaw was fresh and with Wil taking a bite to confirm deliciousness Chef Gen had tricked him into eating kale. Twice.

We also shared a portion of root chips which were nice and crispy and served with a very dangerous truffle mayo.  The Clay Pigeon's drinks and dinner menu looks fabulous so we'll definitely be back - and next time I'll be saving space for dessert!