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 ...
It’s free but we need to know a little about you to continually improve our content.
Why Register?
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 the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!