Genuine Blue Points

Dec 02, 2010

Had some terrifically tasty Genuine Blue Points this week. (Not to be confused with plain ol’ Bluepoints, a sad story I tell here.) Some of the best oysters I’ve had in months. The shells were brown and white and extremely heavy for their 3-inch size—usually a good sign in an oyster (as in fruit). The oysters were plumper and more ivory colored than other East Coast oysters I’ve had recently, with this wonderful savory quality, the way prosciutto is savory. All a good reminder that something magical happens to oysters in Long Island’s Great South Bay.

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