20 New Rules of Oyster Eating

Aug 25, 2015

Over the past year, I’ve been visiting oyster farms and oyster bars across North America for Oysterguide’s sister site, Oysterater, as well as a new book called The Essential Oyster. Where there used to be a few dozen places in the country from which you could get great oysters, and a few dozen in which you could eat them, now there are hundreds. But with every bored banker throwing a few oyster cages off his dock, and every dive bistro reinventing itself as an oyster bar, oyster know-how hasn’t kept up. I’ve never seen so many scrawny, mangled oysters going down so many clueless gullets in my life. So it seemed like high time for a primer. The good folks over at Lucky Peach, the new gold standard for thoughtful food writing, agreed. I settled on twenty rules for choosing—and dispatching—oysters. Use them, set your friends straight, and for God’s sake tell your servers. Viva la revolución.

20 New Rules for Oyster Eating: A Minor Manifesto

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2 Responses to 20 New Rules of Oyster Eating

  1. Julie says:

    What a phenomenal article and set of guidelines to slurp by! Wholeheartedly agree with all.

  2. the Oyster Whisperer says:

    Should we tolerate the “preshuckekd” oyster? I doubt they still are alive! Happy Hour is not the time to expect quality oysters or quality shucking. The alcohol consumed covers a multitude of sins.

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