18 Dec 12th-Dec 18th, 2024 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | FULL BAR! BILLS OF $50 OR MORE Dine-In or Take Out Not Including Combinations Dinner Only Expires 12/31/24 Closed On Tuesdays $5 OFF 2050 N. Alma School Rd., #36 • 480.857.4188 Elegant Eats Humble Oysters & Bubbles makes a splash on High Street. BY MIKE MADRIAGA A t High Street in North Phoenix, the team behind Humble Bistro unveiled a pearl of a destination this fall: Humble Oysters & Bubbles. This chic seafood parlor offers an ocean-inspired escape, showcasing boutique farm-sourced oysters in various creative preparations in a modern 2,300-square-foot restaurant. When the seafood is paired with an extensive selection of bubbles from around the world — prosecco, Champagne, rosé, crémant and Cava — it’s a celebration of the ocean served with style. “We’re beyond thrilled to open our new seafood concept on High Street,” says Jorge Gomez, chef and partner at Humble Bistro. “We look forward to welcoming the community in — not just for great seafood but for a ‘not so’ humble experience.” At the heart of the menu is a selection of Oyster Bites for starters, described by Gomez as “the signature oysters of the house.” The Hama Hama petite oysters, sourced from Hood Canal, Washington, are served as a flight, with prices starting at $9 for three or four during happy hour. “We shuck it, marinate it and serve it to you in a spoon,” Gomez explains. Guests can choose from sauces like Rosé made with prosecco and shallots; Michelada with Tajin, Clamato and citrus; Cucumber with pickled cucumber; and Dumpling with sesame, soy, chili crisp and furikake. “Everybody loves the Dumpling,” Gomez adds, “because it has a little heat and a Korean chile base sauce.” For those looking to up the ante, the $9 Oyster & Shot section of the menu offers pairings such as the Bubbly, an oyster with house sparkling wine; the Michelada, an oyster paired with Volcan tequila, Clamato and Tajin; and Whale Watching, an oyster served with whale gin and Italicus bergamot. Refinement continues to build with the Fancy Oysters selection, priced between $9 and $15, featuring creations like the Ceviche Oyster with tomato, cilantro and avocado salsa and the indulgent Wagyu Oyster with Wagyu strip, shrimp, caviar and chile aioli. For the ultimate splurge, there’s the $29 Caviar Oyster Menu, pairing oysters with drinks like Veuve Clicquot YL, Belvedere vodka or Oban’s Little Bay Scotch. Gomez, originally from Hermosillo, Mexico, has always loved the ocean. “It’s 45 minutes to Bahia Kino. And one hour to the south, we have San Carlos Nuevo Guaymas,” he says. “My dad tried to take us to those places once a week and eat at the beaches. The oysters over there are fresh out of the ocean, and they schuck it for you.” For diners who visit the North Phoenix seafood spot, Gomez wants to provide a similar experience. “We have the best oysters in town, “ Gomez says confidently. “On the fresh oysters’ list, right now we have Malpeque, Haven Gold, Kumiai, Raspberry Point, Pink Moon and more — we try to have six to seven different kinds from the With the individual Oyster Bites, diners can choose from a selection of different sauces. (Photo by Mike Madriaga) Chef Jorge Gomez, originally from Hermosillo, Mexico, says he has always loved the ocean. (Photo by Mike Madriaga) >> p 19 ▼ Food & Drink
