Afairly mild early winter and improved farming techniques have been a boon to oysters this year, particularly on the East Coast, where chefs are enjoying the good quality and low prices of the mollusks. “They’re very good now, and the price has dropped a bit, too,” says Boston chef Ken Oringer, who serves them on the half shell with red ginger, ponzu, sea urchin and caviar for $4 apiece at Uni, the raw bar attached to his flagship restaurant Clio. At Clio he shucks them and ...
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Contact: Desiree Torres Desiree.Torres@penton.com