Back again to oysters

limey said:

Here's an interesting article from the New York Times this
morning:

tinyurl.com3g3cvOpen ↗

Thanks for nothing.

Your link dumps us to yet another email address harvesting
mechanism, which I have no desire to participate in. If you
want us to know what the NY Times has to say, cut 'n paste
the article in your post so we can read it.

nb

"notbob" wrote in message

Quoted message said:

Thanks for nothing.

Your link dumps us to yet another email address harvesting
mechanism,

which I have

Quoted message said:

no desire to participate in. If you want us to know what
the NY Times has

to

Quoted message said:

say, cut 'n paste the article in your post so we can
read it.

nb

My apologies. The link works fine at my end. Just disregard
it - it's too long to post in its entirety.

Dora

Quoted message said:

Quoted message said:

Thanks for nothing.

Your link dumps us to yet another email address
harvesting mechanism,

which I have

Quoted message said:

no desire to participate in. If you want us to know what
the NY Times

has

Quoted message said:

to

Quoted message said:

say, cut 'n paste the article in your post so we can
read it.

nb

My apologies. The link works fine at my end. Just
disregard it - it's

too

Quoted message said:

long to post in its entirety.

Well that just sucks. I'm always up for oyster news but
I'm sure as hell not going to "join" the NY Times to read
about them.

Hasta, Curt Nelson

"Curt Nelson" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

Thanks for nothing.

Your link dumps us to yet another email address
harvesting mechanism,

which I have

Quoted message said:

no desire to participate in. If you want us to know
what the NY Times

has

Quoted message said:

to

Quoted message said:

say, cut 'n paste the article in your post so we can
read it.

nb

My apologies. The link works fine at my end. Just
disregard it - it's

too

Quoted message said:

long to post in its entirety.

Well that just sucks. I'm always up for oyster news but
I'm sure as hell

not

Quoted message said:

going to "join" the NY Times to read about them.

Hasta, Curt Nelson

It's long, but here goes:

------------------------------------------------------------
--------------

March 28, 2004 CHOICE TABLES A Raw Bar Renaissance in
Boston By NINA SIMONDS

HE seafood raw bar is a tradition that dates back to
Colonial times in New England, yet this regional
specialty never goes out of style. In Boston there are
a number of institutions, like the Union Oyster House
and Legal Sea Foods, that are renowned for their raw
bar offerings. And at many of the city's most stylish
restaurants, raw shellfish is a standard item. But in
the past few years, there has been a flurry of raw bar
openings. A few fit the classic formula, while others,
run by Japanese chefs, add a new dimension to the New
England raw bar concept.

Summer Shack

Jasper White's name has become synonymous with fine
seafood, but he established himself as a stalwart of
the traditional raw bar with the opening of his latest
Summer Shack, in Back Bay. A smaller version of his
restaurants in Cambridge and at the Mohegan Sun Casino
in Connecticut, this restaurant is still large - it
seats up to 180. In fact, it may be Boston's largest
oyster bar; in peak season, it serves roughly 6,000
oysters, clams and shrimp a week.

The Back Bay location is done up with the festive,
twinkling lights, 60's-style banquettes and casual,
seafood-in-the rough atmosphere that have become
trademark Summer Shack décor. But it's serious
business; as you enter, you see two young chefs
shucking oysters and clams as fast as the orders come
in. Right behind them, outlined in nine antique
refrigerator windows, are rows of glistening stone
crab claws, cooked lobsters, shrimp and bag upon
burlap bag of raw oysters and clams.

After 25 years of working with seafood, Mr. White has
perfected the art of keeping raw oysters and clams
juicy and fresh in this massive custom-built
refrigerator. The oysters, in particular, are
succulent.

The Summer Shack offers 10 varieties of oysters,
which vary from day to day. My friend and I ordered
a tasting of all 10; they were promptly delivered on
a bed of shaved ice with cups of cocktail sauce,
wasabi and pickled ginger, and a mignonette sauce of
chopped shallots, black pepper and champagne
vinegar. Among the most popular are Island Creek,
Wellfleet and Beau Soleil from Canada. Alongside the
platter was a white cashier slip that served as a
guide. Each oyster had a distinct flavor, and all
were juicy and delicious. A colorful salad of red
beets, watercress and endive sprinkled with sharp
blue cheese and a tangy dressing rounded out my
meal. A glass of slightly fruity Guy Saget Sancerre,
$7.75 a glass, complemented the oysters.

My dining partner ordered the cherrystone seviche, in
which chopped bits of slightly chewy but tasty fresh
clams were tossed with a lovely cilantro dressing. Raw
littlenecks were plump and briny fresh. A side order
of flash-cooked broccoli rabe with garlic and hot
pepper and steamed jasmine rice made a satisifying
meal. For dessert, we split a warm pear, apple and
pecan crisp.

The eclectic menu also offers grilled seafood, crispy-
fried seafood baskets accompanied by coleslaw and
French fries, some simple meat and chicken dishes, and
assorted sandwiches. The wine and beer list is small
but selective. Inventive cocktails are in keeping with
the laid-back atmosphere.

Oishii Sushi Bar

Ting Yen has been preparing sushi and sashimi for
close to 20 years, and a visit to his tiny, slightly
raucous sushi bar in Chestnut Hill, about 20 minutes
from the center of Boston, confirms the skill of a
master. Customers line up to grab the 12 seats in
the micro-eatery. (A sister restaurant in Sudbury is
slightly larger.) The line was out the door even on
a frigid January evening. The handsome natural-wood
raw bar with a glass window containing pristine
fillets of fish was almost covered by the flow of
beautiful platters of freshly prepared sushi. At
peak times, four sushi chefs (Mr. Yen among them)
work at top speed.

While Oishii's six-page menu may represent the raw bar
in the Japanese tradition, the diverse selection (over
36 types of sushi, handrolls and maki rolls on one
page alone) are true to the New England tradition: ocean-
fresh seafood prepared to order. Don't be intimidated
by the numerous choices; you can ask the friendly,
though slightly frantic waiters for advice.

We started with a selection of sashimi and sushi. Thin
slices of baby hamachi (yellowtail) dotted with hot
pepper and spicy radish were fresh, succulently tender
and spicy. Spicy toro gunkan (No. 19), nori-wrapped
sushi liberally topped with chopped pieces of fatty
tuna, was seasoned with a spicy mayonnaise and crispy
bits. It was some of the best I've ever tasted.
Torched hamachi rolls (No. 35) were inside-out sushi
made of slices of yellowtail filled with cucumber,
caviar and seasoned rice, then garnished with black
tobiko (flying fish) roe and seared by a kitchen-torch
to partly cook the fish. My dining partner and I
savored each piece of the roll.

One of Mr. Yen's recent creations, the kinsan sake,
was composed of salmon slices seasoned with truffle
oil, chives, toasted sesame seeds and a lemony yudzu
wasabi mustard, with thin slices of truffle topped
with caviar and gold flakes. It sounded a bit busy
but, once delivered, was a work of art and totally
delectable. One of the most unusual types of sushi was
the white tiger maki - white seaweed wrapped around a
filling of rice, sesame seeds, tuna, tobiko, cucumber
and avocado. Shrimp and vegetable tempura was
impeccably fried, crisp and light.

Remarkably inventive, Ting Yen periodically creates
different types of sushi and sashimi. He also likes to
get suggestions from his customers and then list them
under Customer Creations on the menu. Oishii has just
procured a liquor license; there is also a selection
of juices, sodas and green tea. Prices are extremely
reasonable and the sushi portions are generous.
Although traditional etiquette dictates that sushi
pieces be eaten in one bite, you might have to down
his in two.

Uni at Clio

Two years ago, after earning praise for his French-
influenced food at the formidable Clio restaurant, Ken
Oringer decided to create an intimate sashimi lounge
in the small sunken room in his restaurant in the
Eliot Suite Hotel on Commonwealth. Faux leopard
carpeting complemented by black wooden tables and
chairs covered in olive velvet give the room a lively,
yet elegant cachet. The black marble and wood-paneled
raw bar takes center stage as the gorgeously plated
dishes emerge.

Mr. Oringer, with the aid of a sous-chef, creates
magic as he labors over each dish. The menu
changes daily, as nine seafood purveyors deliver
delicacies from all over the world. The best comes
at a steep price.

On a blustery evening in January, my two companions
and I started our meal with a question. Should we put
ourselves in the hands of the chef and do a tasting,
as our charming waiter told us many customers do? Or
should we order from the menu?

We decided to do a little of both. The first dish,
kumamoto oysters, was stunning. Fresh raw oysters on
the half-shell were arranged atop a mound of ice in a
black ceramic bowl, decorated with a pansy flower and
fresh Japanese fruits. Each mollusk was drizzled with
ponzu (Japanese citrus mixed with soy sauce and
vinegar), soy sauce and caviar. Even more impressive
was the Santa Barbara sea urchin in a green-apple
wasabi foam, held together by a white nori crust.
Anago tempura, freshwater eel in a light batter served
with a velvety shirred egg in its shell and seasoned
with green tea salt, followed. The flavor was
extraordinary.

We oohed and aahed with the presentation of each dish.
Other favorites included the fish taco (a choice pick
of the evening) - fried miniature wafer-thin taco
shells filled with grilled halibut, avocado cream and
tomato salsa; crunchy Maine lobster with spicy
Singapore black pepper sauce; and lobster sashimi with
a fresh jalapeño-cilantro dressing. The portions,
however, are not large here, so be prepared to order a
number of dishes.

Six types of sake have been carefully selected, but
are expensive. We liked the fragrant, light house
brand ($5 for a cup). The two desserts of citrus soup
and hot chocolate beignet (fried doughnut with a
creamy chocolate interior) were superb, served by the
knowledgeable and attentive staff.

Oga's Japanese Cuisine

You would hardly expect one of the sleekest and most
fashionable raw bar/Japanese restaurants in Boston to
be in a strip mall in suburban Natick, about a 30-
minute drive from the center, but such is the case
with Oga. This extraordinary find, which opened two
years ago, has earned a devoted clientele for Toru
Oga, the owner and chef.

From the moment you walk in, Oga seduces with its
stylish contemporary décor with Japanese overtones.
Stainless steel-topped tables are separated from the
marble and wood sushi bar by a glass partition
decorated with poles of bamboo. There are also several
private booths and one large Japanese-style sunken
table room. On most nights, the charismatic Mr. Oga
can be seen deftly rolling some of his imaginative
sushi creations. His cooking reflects a marriage of
traditional Japanese dishes with East-meets-West
specialties.

My husband, another couple and I started the meal with
two soups. Oga's clam chowder (described on the menu
as "New England traditional chowder meets Japanese
taste''😉 was velvety smooth, seasoned with white, saikyo-
miso paste. Japanese bouillabaisse called dobin mushi
was generously studded with morsels of seafood in a
clear dashi broth. Usuzukuri sushi, paper-thin slices
of fluke, were beautifully arranged, fanlike, on a
plate and served with a ponzu sauce.

Hamachi suzukuri, thinly sliced yellowtail dotted
with a dollop of toasted sesame oil and red chili
paste, was delicious. All of the sushi offerings
highlighted the sweet and occasionally briny flavors
of fresh, raw seafood.

On a tip from our helpful waiter, we ordered hamachi
kama, which is not on the menu but is usually
available. Yellowtail cheeks and the neck are roasted
to a flaky tenderness. One of my dining partners dove
into the meat with his chopsticks and skillfully
cleaned it to the bones. Tempura was ethereal, crisp
and grease-free.

Oga offers an impressive selection of sake and beer
and a small but fine wine list.

B & G Oysters Ltd.

Barbara Lynch, chef, and her partner-manager, Garrett
Harker, have opened a charming oyster bar and a
butcher shop and wine bar simultaneously in
neighboring brownstones in Boston's South End.

B & G Oysters has been an immediate success, and the
formula is fairly simple: a great choice of pristinely
fresh, raw oysters (on the day we went there were
around 12 varieties) and a limited menu of classic
dishes like Maine lobster roll, a standard B.L.T. plus
a variation with lobster, and fish and chips. There
are also some unusual items like the spicy salty
shrimp and baked scrod with black truffle crust.

The place has a cozy, upscale diner-chic feel with its
open stainless steel kitchen. It seats just 36 people,
and at dinnertime there can be quite a wait; lunch was
relaxed. The staff was friendly and helpful.

Our dining experience, however, was a bit hit-or-miss.
Raw oysters were terrific and juicy, while the lobster
bisque was dark, heavy and rather unpleasant. A salad
of roasted pear (delicately crystallized) and goat
cheese garnished with toasted hazelnuts and fried
onion rings was phenomenal, as was seared halibut with
salsify purée and spinach. We were disappointed by the
rouille with the mussels, expecting it to be garlicky
and spicy. Instead it was sweet and red peppery.

Desserts, especially the butterscotch pudding and
chocolate devil's cake, were excellent. The selective,
reasonably priced wine list is heavily French.

Restaurant Information

All these restaurants accept major credit cards;
all are nonsmoking. Only three take reservations
(see below). Prices are for dinner for two with
wine or sake.

Summer Shack, 50 Dalton Street, Boston; (617) 867-
9955. Lunch weekdays; brunch weekends. Light fare ($3
per item) at the bar from 4 to
6:30 p.m. daily. Late-night menu and raw bar: Thursday,
Friday and Saturday, 11 p.m. to 1 a.m. Takes reservations.
$50 to $60.

Oga's Japanese Cuisine, 915 Worcester Road (Route 9),
Natick; (508) 653-4338. Lunch and dinner daily. Takes
reservations. $100 and up.

Oishii Sushi Bar, 612 Hammond Street (off Boylston),
Chestnut Hill;
(7) 277-7888. Lunch and dinner Tuesday to Friday; Saturday
and Sunday open from 1 p.m. $80 to $90.

Uni at Clio, Eliot Suite Hotel, 370A Commonwealth
Avenue (Massachusetts Avenue); (617) 536-7200. Dinner
Tuesday to Sunday. $120 and up.

B & G Oysters Ltd., 550 Tremont Street, Boston; (617)
423-0550. Lunch and dinner, Monday to Friday; Saturday
and Sunday 2 to 11 p.m. Takes reservations for four or
more. $90 to $100.

NINA SIMONDS is the author of "Spices of Life," to be
published in January (Knopf).

notbob said:

limey said:

Here's an interesting article from the New York Times
this morning:

tinyurl.com3g3cvOpen ↗

Thanks for nothing.

Your link dumps us to yet another email address harvesting
mechanism, which I have no desire to participate in. If
you want us to know what the NY Times has to say, cut 'n
paste the article in your post so we can read it.

nb

I don't understand your [censored]. I have been registered on the
NY Times for several yers and have never received
unsolicited Email from that source. Your cut and paste
advice ignores the fact that this material IS copyrighted.
If you have a personal dislike for registering at a site
just don't do it - but don't slam another poster for ttying
to be helpful. Regards. Ken.

"limey" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"notbob" wrote in message

Quoted message said:

Thanks for nothing.

Your link dumps us to yet another email address
harvesting mechanism,

which I have

Quoted message said:

no desire to participate in. If you want us to know what
the NY Times has

to

Quoted message said:

say, cut 'n paste the article in your post so we can
read it.

nb

My apologies. The link works fine at my end. Just
disregard it - it's too long to post in its entirety.

Dora

Works fine for me also...no having to log in or register.

Sandi

"Curt Nelson" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Quoted message said:

Quoted message said:

Thanks for nothing.

Your link dumps us to yet another email address
harvesting mechanism,

which I have

Quoted message said:

Quoted message said:

no desire to participate in. If you want us to know
what the NY Times

has to

Quoted message said:

Quoted message said:

say, cut 'n paste the article in your post so we can
read it.

nb

My apologies. The link works fine at my end. Just
disregard it - it's

too

Quoted message said:

long to post in its entirety.

Well that just sucks. I'm always up for oyster news but
I'm sure as hell not going to "join" the NY Times to read
about them.

Hasta, Curt Nelson

Well...I read the article. The restuarant reviewer that
wrote about the raw bar - oysters - stated that there were
12 varieties available but didn't bother to name the beds
they came from! To me ...a major no-no when reviewing
oyster bars!

Sandi

On 28 Mar 2004 15:44:57 -0800, [email hidden] (S.Dunlap)

Quoted message said:

Works fine for me also...no having to log in or register.

Because you've already registered and have a cookie
installed on your computer.

-sw

Quoted message said:

Quoted message said:

Well that just sucks. I'm always up for oyster news but
I'm sure as hell

not

Quoted message said:

going to "join" the NY Times to read about them.

Hasta, Curt Nelson

It's long, but here goes:

Thanx!

Hasta, Curt Nelson

(S.Dunlap) said:

"Curt Nelson" <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

Quoted message said:

> Thanks for nothing.
>
> Your link dumps us to yet another email address
> harvesting mechanism,

which I have

Quoted message said:

> no desire to participate in. If you want us to know
> what the NY Times

has to

Quoted message said:

> say, cut 'n paste the article in your post so we can
> read it.
>
> nb

My apologies. The link works fine at my end. Just
disregard it - it's

too

Quoted message said:

long to post in its entirety.

Well that just sucks. I'm always up for oyster news but
I'm sure as hell not going to "join" the NY Times to read
about them.

Hasta, Curt Nelson

Well...I read the article. The restuarant reviewer that
wrote about the raw bar - oysters - stated that there were
12 varieties available but didn't bother to name the beds
they came from! To me ...a major no-no when reviewing
oyster bars!

They probably change from day to day. It would be pointless
to list them.

Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to
music."

Rodney Myrvaagnes said:

On 28 Mar 2004 15:47:46 -0800, [email hidden]

(S.Dunlap) said:

"Curt Nelson" <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

>>Thanks for nothing.
>>
>>Your link dumps us to yet another email address
>>harvesting mechanism,

which I have

>>no desire to participate in. If you want us to know
>>what the NY Times

has to

>>say, cut 'n paste the article in your post so we can
>>read it.
>>
>>nb
>
>My apologies. The link works fine at my end. Just
>disregard it - it's

too

>long to post in its entirety.

Well that just sucks. I'm always up for oyster news but
I'm sure as hell not going to "join" the NY Times to read
about them.

Hasta, Curt Nelson

Well...I read the article. The restuarant reviewer that
wrote about the raw bar - oysters - stated that there were
12 varieties available but didn't bother to name the beds
they came from! To me ...a major no-no when reviewing
oyster bars!

They probably change from day to day. It would be
pointless to list them.

Possibly, but it would give a clue as to how wide a swath
they cut when selecting oysters.
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

"limey" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"notbob" wrote in message

Quoted message said:

Thanks for nothing.

Your link dumps us to yet another email address
harvesting mechanism,

which I have

Quoted message said:

no desire to participate in. If you want us to know what
the NY Times

has

Quoted message said:

to

Quoted message said:

say, cut 'n paste the article in your post so we can
read it.

nb

My apologies. The link works fine at my end. Just
disregard it - it's

too

Quoted message said:

long to post in its entirety.

Dora

Dora, don't you know that no good deed will go unpunished?

Charlie

"S.Dunlap" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Curt Nelson" <[email hidden]> wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

Quoted message said:

> Thanks for nothing.
>
> Your link dumps us to yet another email address
> harvesting

mechanism,

Quoted message said:

Quoted message said:

which I have

Quoted message said:

> no desire to participate in. If you want us to know
> what the NY

Times

Quoted message said:

Quoted message said:

has to

Quoted message said:

> say, cut 'n paste the article in your post so we can
> read it.
>
> nb

My apologies. The link works fine at my end. Just
disregard it -

it's

Quoted message said:

Quoted message said:

too

Quoted message said:

long to post in its entirety.

Well that just sucks. I'm always up for oyster news but
I'm sure as hell

not

Quoted message said:

Quoted message said:

going to "join" the NY Times to read about them.

Hasta, Curt Nelson

Well...I read the article. The restuarant reviewer that
wrote about the raw bar - oysters - stated that there were
12 varieties available but didn't bother to name the beds
they came from! To me ...a major no-no when reviewing
oyster bars!

Sandi

Don't forget to blame Dora for the whole mess! ;-)

Charlie

alzelt said:

Rodney Myrvaagnes said:

On 28 Mar 2004 15:47:46 -0800, [email hidden]

(S.Dunlap) said:

"Curt Nelson" <[email hidden]> wrote in message
news:<[email hidden]>...

>>>Thanks for nothing.
>>>
>>>Your link dumps us to yet another email address
>>>harvesting mechanism,
>
> which I have
>
>>>no desire to participate in. If you want us to know
>>>what the NY Times
>
> has to
>
>>>say, cut 'n paste the article in your post so we can
>>>read it.
>>>
>>>nb
>>
>>My apologies. The link works fine at my end. Just
>>disregard it - it's
>
> too
>
>>long to post in its entirety.
>
>
>Well that just sucks. I'm always up for oyster news but
>I'm sure as hell not going to "join" the NY Times to
>read about them.
>
>Hasta, Curt Nelson

Well...I read the article. The restuarant reviewer that
wrote about the raw bar - oysters - stated that there
were 12 varieties available but didn't bother to name the
beds they came from! To me ...a major no-no when
reviewing oyster bars!

They probably change from day to day. It would be
pointless to list them.

Possibly, but it would give a clue as to how wide a swath
they cut when selecting oysters.

I didn't see the review, so I don't know what place it
described. If it was the Oyster Bar in Grand Central, they
cover a wide swath indeed. Most places in NY that have more
than 2 or 3 kinds include some from the west coast.

Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk
breakwater light

"Charles Gifford" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"limey" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"notbob" wrote in message

Quoted message said:

Thanks for nothing.

Your link dumps us to yet another email address
harvesting mechanism,

which I have

Quoted message said:

no desire to participate in. If you want us to know
what the NY Times

has

Quoted message said:

to

Quoted message said:

say, cut 'n paste the article in your post so we can
read it.

nb

My apologies. The link works fine at my end. Just
disregard it - it's

too

Quoted message said:

long to post in its entirety.

Dora

Dora, don't you know that no good deed will go unpunished?

Charlie

I was just trying to get certain unnamed people to enjoy
oysters! (big grin).

"Charles Gifford" wrote in message >

Quoted message said:

"S.Dunlap" wrote in message

Quoted message said:

Quoted message said:

Quoted message said:

"Curt Nelson" wrote in message

Quoted message said:

Quoted message said:

Quoted message said:

> > Thanks for nothing. Your link dumps us to yet
> > another email address harvesting

mechanism,which I have

Quoted message said:

Quoted message said:

Quoted message said:

> > no desire to participate in. If you want us to
> > know what the NY

Times

Quoted message said:

Quoted message said:

has to
> > say, cut 'n paste the article in your post so we
> > can read it.
> >
> > nb
>
> My apologies. The link works fine at my end. Just
> disregard it -

it's

Quoted message said:

Quoted message said:

too
> long to post in its entirety.

Well that just sucks. I'm always up for oyster news
but I'm sure as

hell

Quoted message said:

not

Quoted message said:

Quoted message said:

going to "join" the NY Times to read about them.

Hasta, Curt Nelson

Well...I read the article. The restuarant reviewer that
wrote about the raw bar - oysters - stated that there
were 12 varieties available but didn't bother to name
the beds they came from! To me ...a major no-no when
reviewing oyster bars!

Sandi

Don't forget to blame Dora for the whole mess! ;-)

Charlie

Well, Charlie, you know the old saying: "Some days it just
doesn't pay to get out of bed". Wow.

Dora

alzelt <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Rodney Myrvaagnes said:

On 28 Mar 2004 15:47:46 -0800, [email hidden]
(S.Dunlap) wrote:

Quoted message said:

Quoted message said:

Quoted message said:

Well...I read the article. The restuarant reviewer that
wrote about the raw bar - oysters - stated that there
were 12 varieties available but didn't bother to name
the beds they came from! To me ...a major no-no when
reviewing oyster bars!

They probably change from day to day. It would be
pointless to list them.

Possibly, but it would give a clue as to how wide a swath
they cut when selecting oysters.

Exactly. It would be like discussing a representative
sampling of daily specials at a restuarant. They change
from day to day but you have a clue as to what is being
served up.

Sandi

limey said:

I was just trying to get certain unnamed people to enjoy
oysters! (big grin).

Aw, go on... Name names, you know you want to! <g>

Ariane, who will get a chance to try raw oysters again on a
trip to New Orleans in a couple months

"Ariane Jenkins" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

limey said:

I was just trying to get certain unnamed people to enjoy
oysters! (big grin).

Aw, go on... Name names, you know you want to! <g>

Ariane, who will get a chance to try raw oysters again on
a trip to New Orleans in a couple months

Shoot, Ariane - I'm still trying to be brave enough to try
sushi! I hope you enjoy your Big Easy trip.

Dora