“He was a bold man who first ate an oyster.” Jonathan Swift
Epicurious recently posted an article about the new generation of oyster bars. In it they pay their respects to traditional oyster bars before highlighting growing trends in oyster cultivation, harvesting and preparation at restaurants all up and down the Atlantic and Pacific coasts.
Matt Duckor tells readers that the celebrated mollusks might be getting a makeover but the bars and shacks that serve them up are as well. Matt offers up five ways for oyster bars and home shuckers to step up their game in the budding oyster revolution.
Click here to read the post.