12/30/2023 0 Comments Pink moom oysterThese medium-sized selections are grown on First Encounter Beach in Eastham, where the Pilgrims first-well, encountered-Native Americans nearly 400 years ago. The Backstory: History buffs will love these bivalves nearly as much as oyster lovers do. The Oyster: First Encounter Oysters from Eastham, MA (A bottle of 2016 Do Ferreiro Albarino will do well, in particular.)Ĭourtesy of the Hourly Oyster House The Hourly Oyster House Pair With: B&G’s bar gurus suggest washing these down with a glass of Albarino, a complementarily-crisp white wine produced in the Galicia region of Spain. The Flavor: These deep-cupped oysters boast a high-salinity meat that’s firm but supple, and finish with a bright, briny sweetness. They’re grown in cages specially-designed for oyster harvesting, and the river’s cold, fertile waters yield quite a result. The Backstory: Maine’s coastal waters offer many acre-feet of prime oyster-growing territory, and these Moondancers are the fine-tuned result of generations of farming-expertise along the Damariscotta tidal river. The Oyster: Moondancer Oysters from Damariscotta, ME From stalwarts like Row 34 and Neptune Oyster to newcomers like chef Chris Parsons’ the Oyster Club (one of the hottest restaurants in Boston right now), dive into all these awesome options. We asked 15 of the Hub’s best oyster purveyors to break down their expert recommendations on which bivalves we should devour before summer is over-and choose a refreshing drinks that will suit each selection to a tee. Don’t know your Katama Bays from your King Caesars? No problem. Of course, those lengthy lists of oyster varieties can also feel a bit intimidating. That said, if polishing off a tray (or two) of freshly-shucked bivalves remains an unchecked item on your summer-dining bucket list-take heart! There are dozens of Boston-area raw bars than can help you get your shellfish fix. Oysters: Everyone knows they’re a crucial component of a well-balanced, warm-weather diet.
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