“He was a bold man who first ate an oyster.” Jonathan Swift
photo by Linda Pugliese, food styling by Anna Hampton, props from ABC Home
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.
Dining room at The Ordinary.
As I head to the Charleston Wine + Food Festival this weekend, it seems only fitting to pay homage to one of the Holy City’s most talented chefs, Mike Lata.
A few months ago, I was lucky enough to try Chef Lata’s latest culinary offering, The Ordinary. This Charleston restaurant stands as a shrine to the fresh and fabulous Lowcountry seafood. The James Beard award-winning chef partners with hometown fishermen to cultivate the best tasting seafood in the region. Combine that with Lata’s creative and seasonal preparation and you are sure to enjoy one of the memorable dinners you have had in some time.
My fondness for Chef Lata is only increased by the fact that he is a true SXN’oreaster, with a food career that began in Martha’s Vineyard where he overcame his aversion to seafood. Lucky for us! Lata then took his passion for cooking and love of local food sources to the South where he created two great culinary establishments, FIG and The Ordinary.
You can discover more about Lata and The Ordinary in the latest issue of Departures Magazine.
Photography by Evelyn Laws.