At Wild Edibles Oyster Bar & Restaurant guests are served seafood in three different ways: through delivery, through sit-down service at the bar or through takeout from the retail market. Ninety percent of what is ordered from the bar or restaurant menu is taken directly from the retail market, or “fish stand,” where seafood is kept on ice behind a glass window. Owner Richard Martin became inspired to deliver “hand-picked specialties from the seas” shortly after his ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?