For more than 25 years, they operated one of the coast's most celebrated restaurants on the Long Beach Peninsula, smack dab in the heart of the Northwest's most famous oyster country. When Anne and Tony Kischner moved to the Oregon side of the Columbia River to launch Bridgewater Bistro in Astoria, they left many things behind. Fortunately, they brought the oysters with them, and their love for creating dishes that showcase and elevate the flavors of the unique briny mollusk. Over the years, I've sampled Chef Red Pelletier's pan fried oysters with Creole mayo, sparkling fresh baby Kumamoto oysters on the half shell with a sake mignonette and a rich oyster stew with smoky spice from tasso ham. One of Chef Red's latest offerings is sure to please oyster lovers. Oysters are served three ways on the Bridgewater's Willapa Bay Oyster Celebration appetizer plate. Lightly breaded pan fried oysters are paired with a delicious slightly spicy Asian slaw. Two raw oyster preparations include oyster shooters in cordial glasses with a rich and spicy Absolut pepper vodka cocktail sauce and half shell oysters with a Bloody Mary sorbet and chopped celery. Pour a crisp Sauvignon Blanc or a dry sparkling white wine and experience the flavors of Northwest coastal waters with a few fresh approaches thrown in. Bridgewater Bistro, 20 Basin Street, Astoria (503) 325-6777.