[title type="h3"]Big And Good[/title]During the past two weeks or so, I've had raw oysters about ten times at an assortment of restaurants. The size, meatiness, flavor, saltiness, and all the other indices by which our favorite bivalves are measured have all been at peak. Size has been especially striking, with a few oysters at about the knife-and-fork dimensions. The restaurants included in my survey include Pascal's Manale, Drago's, the Acme, The Chimes, and Redemption. The level of goodness was uniform throughout all those places. Meanwhile, the shuckers, chefs and restaurant owners have agreed with my observations.
So, by what little authority I command, I declare today the Peak Of The 2015 Raw Oyster Season. If you are cleared to eat them, what are you waiting for? They really don't get better than they are now.
So what's with the oystermen and their complaints about scarcity and high prices? I don't think they're lying. The oyster beds have been very slow to recover since the double whammy of Katrina and the BP oil mess. But the latter was five years ago, and K was ten. . . so, really, the future looks great. We're even starting to see low-price oysters (fifty cents each seems to be as low as they go) in some restaurants.
And if that's not good news, I don't know what would be.
NOMenu invites restaurants or organizations with upcoming special events to tell us, so we might add the news to this free department. Send to news@nomenu.com.
