It’s oyster season and prime time to enjoy these mysterious mollusks in all their glory.
Review: Hidden in the Beverly Center lies a mysterious luxury seafood restaurant. Is it worth the hunt?Hope Ewing, general manager and beverage director of Rappahannock at the Row, likes to pair especially salty oysters like their Olde Salts with a martini. “My favorite thing to do is match like with like and eat them alongside a savory martini. In lieu of olive brine, which contains oils that coat your mouth, our version has Ford’s Gin, Carpano Dry vermouth and Bittermens celery shrub.
Before ordering, take a look at how the restaurant treats its seafood and how the shucked oysters appear. If you do get sick, be sure to visit your doctor right away, drink lots of water to replenish your dehydrated system and contact the restaurant and the health department so they can trace where the bacteria came from and track down the other oysters sourced from the same place.There’s no wrong way to eat an oyster.
While it’s tempting to knock them back or slurp them whole, take time to enjoy the oyster and really taste the nuances in each one. What kind of minerality does it have? Does it taste like melon or brine? When you chew, pay attention to the abductor muscle. “The abductor muscle lends a lot of sweetness, especially in the East Coast oysters,” said executive chef Sam Baxter of Connie & Ted’s. “It gives you more texture.
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