TO OUR VALUED AND LOYAL GUESTS, ALL RESTAURANTS WILL BE TEMPORARILY CLOSED DURING THE COVID-19 OUTBREAK.

This has been an incredibly trying time within the hospitality industry and beyond as we attempt to navigate COVID-19 and its effects across the globe.

Our dynamic team and our dedicated guests are what drives our business. Our responsibility and commitment to our people is why we have chosen to put the health and safety of our staff and guests, as well as the global well-being, at the forefront of our decision making. As a result, Chase Hospitality Group will temporarily suspend all restaurant operations across Canada and the United States effective immediately until the current dire situation subsides. We feel this is the only responsible action to be taken under these circumstances to mitigate the transmission of this global virus.

The heart and soul of our cities and our local communities are driven by the passion and creativity of local restaurants. We are hopeful that all levels of government introduce measures to alleviate the financial difficulties ahead, so all of us can be here to serve you in the very near future.

We are eternally grateful to our suppliers, partners, staff and guests for their continuous support. We are hopeful that these challenging times fighting Coronavirus will come to an end, but in order to reduce the spreading, let’s choose to be safe, and not sorry. Our actions can save lives, so I ask you, with sincerity, take social distancing very seriously, and let us get through this together.

We welcome you to engage with us across our digital channels to satisfy your culinary curiosity via live videos, recipes and other interactive content.

We wish you and your families health, safety and tranquility.

Sincerely,

Steven Salm
President & CEO

ABOUT

The Chase Fish and Oyster was born from our love for the Maritimes, social dining and all things seafood. Our Design, inspired by beach houses, evokes a comfortable and nautical experience.

Fish and Oyster’s menu is seafood focused and meant for sharing. Our menu is always evolving but our mission to deliver quality seafood in a vibrant atmosphere is as dependable as the tides.

  • 1

    Hold the oyster cup side down, flat side up, with the hinged or narrow end in your hand. Insert the knife about 1/3 back from the wide end of the oyster.

  • 2

    Go in using the knife and cut the muscle. Be careful to keep your fingers out of the path of the knife.

  • 3

    Detach the muscle from the bottom shell.

  • 4

    Carefully roll the meat over, taking care to neatly detach the muscle underneath.

PR Inquiries: