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Posted on 5/20/13 at 10:27 pm to VOR
I first had a Kumamoto oyster at the Oystet bar in NYC.
Then I did a pacific northwest tour, vancouver to Portland, and had dozens of them. I've never tasted a oyster I liked half as much.
Theyre small, but intense. Beyond the brine they are almost sweet.
Then I did a pacific northwest tour, vancouver to Portland, and had dozens of them. I've never tasted a oyster I liked half as much.
Theyre small, but intense. Beyond the brine they are almost sweet.
Posted on 5/20/13 at 10:34 pm to VOR
I had a nice post written up then my computer froze. Synopsis:
1. Yes, many NOLA places lack a variety of oysters, and yes, there are great restaurants everywhere.
2. Many of the places on this list are restaurants with oyster dishes, not "oyster bars" (the 3 or so that are look like heaven). There are at least two places in NOLA (Iris, GW Fins) that offer a "variety" of oysters and would thus fit with the real theme of this list, and non-homer I think most could agree those two could stack up with most of the places on the list in terms of overall restaurants.
3. I notice a lot of these places have multiple oyster "varieties" from the same area. We get "gulf" oysters but I'd be willing to bet, I don't know probably an entire year's worth of oyster eating, that if restaurateurs wanted to be enterprising and start upcharging people by segregating "gulf oysters" into "Bay X oyster" or "Sound Y oyster" or whatever that we'd end up with plenty of "oyster bars serving a variety of oysters."
List is fine in general, the places all look good, just my observations.
1. Yes, many NOLA places lack a variety of oysters, and yes, there are great restaurants everywhere.
2. Many of the places on this list are restaurants with oyster dishes, not "oyster bars" (the 3 or so that are look like heaven). There are at least two places in NOLA (Iris, GW Fins) that offer a "variety" of oysters and would thus fit with the real theme of this list, and non-homer I think most could agree those two could stack up with most of the places on the list in terms of overall restaurants.
3. I notice a lot of these places have multiple oyster "varieties" from the same area. We get "gulf" oysters but I'd be willing to bet, I don't know probably an entire year's worth of oyster eating, that if restaurateurs wanted to be enterprising and start upcharging people by segregating "gulf oysters" into "Bay X oyster" or "Sound Y oyster" or whatever that we'd end up with plenty of "oyster bars serving a variety of oysters."
List is fine in general, the places all look good, just my observations.
Posted on 5/20/13 at 10:36 pm to Turbeauxdog
Trying to tread lightly here because I love GOM oysters and I know Louisiana is really proud of its oysters, but there are other regions that have really good oysters too. Just sayin. My favorites are from British Columbia. As a qualifier, oysters on the half shell are my favorite food.
This post was edited on 5/20/13 at 10:37 pm
Posted on 5/20/13 at 10:39 pm to Ysebaert
I agree with your points (even though GOM's are my favorite). My post isn't supposed to be an attack on other oysters from different regions, its more a criticism of the way the list is constucted and what criteria they're actually using. I would never tire from eating oysters on the half shell. Ever.
This post was edited on 5/20/13 at 10:40 pm
Posted on 5/20/13 at 10:44 pm to kfizzle85
quote:
segregating "gulf oysters" into "Bay X oyster" or "Sound Y oyster" or whatever that we'd end up with plenty of "oyster bars serving a variety of oysters."
I get what you're saying but the difference isn't as great as the varieties from other areas. Just my experience, fwiw. And I love Gulf oysters.
Posted on 5/20/13 at 11:17 pm to VOR
I didn't see Borgne listed. It's hard for me to discuss it as I haven't been, but I've heard it is one of if not the best raw bar in town. Any borgne fans?
Peche is certainly on it's way to heavyweight champ in raw bar in NOLA.
Peche is certainly on it's way to heavyweight champ in raw bar in NOLA.
Posted on 5/20/13 at 11:39 pm to VOR
I've had other areas but haven't had the luxury of experiencing multiple oysters from the same area many times, so I will defer to you on that. For the sake of just clarifying, I didn't mean "west coast" = "gulf coast" (as an example). It was really this place that made me think about it. They've got 4 types of oysters offered, which hail from: Samish Bay, WA; Totten Inlet, WA; North Hood Canal, WA; and a second from Totten Inlet, WA. And before any assclowns jump on my I would love for there to be a place like this in NOLA, it looks fricking great. Anyways...I tacked those on google earth and I'm just saying you could easily stick a Barataria Bay moniker on some oysters and achieve the same thing nominally. If you or someone else has had those specific oysters then I'll gladly accept my error. It just seems like a fair bit of marketing on some places' part and lack of marketing on places down here.
Ultimately I think this should be looked at a sign of respect for the institution that Casamento's is, and despite the fact that there are certainly great restraunts everywhere, in a list filled with nouveau/chic styled places in big cities, little old Casamento's on Magazine St in the city that care forgot still makes the list. Speaks volumes IMO (just have to be packing that's all).
Ultimately I think this should be looked at a sign of respect for the institution that Casamento's is, and despite the fact that there are certainly great restraunts everywhere, in a list filled with nouveau/chic styled places in big cities, little old Casamento's on Magazine St in the city that care forgot still makes the list. Speaks volumes IMO (just have to be packing that's all).
Posted on 5/20/13 at 11:54 pm to kfizzle85
Read up on apalachicola. the oystermen know the oysters are affected by salinity and nutrients within a micro region. Even the wind. These differences are discernable. I feel like an oyster maven at this point but it's true.
Posted on 5/21/13 at 12:14 am to Ysebaert
Had those many times, don't see how that doesn't support my argument wrt to the marketing/difference in "gulf oysters." Are the briny marshlands of southeastern Louisiana not clearly fitting of such attributes as differences in salinity, nutrients, and wind direction? Do you remember the shitfit being thrown about oysters on different sides of the Mississippi post-BP? Forget if we start talking about bays/inlets/cuts/whatever. FWIW I don't think living in La and speaking of apalachicola oysters makes you an oyster maven. Now, if you were to speak of the differences of say, oysters from a 30 mile radius in Washington state, I'd say you were an oyster maven.
This post was edited on 5/21/13 at 12:16 am
Posted on 5/21/13 at 12:19 am to kfizzle85
quote:yes, they are.
Are the briny marshlands of southeastern Louisiana not clearly fitting of such attributes as differences in salinity, nutrients, and wind direction?
Posted on 5/21/13 at 12:20 am to kfizzle85
quote:yes, I am.
Now, if you were to speak of the differences of say, oysters from a 30 mile radius in Washington state, I'd say you were an oyster maven.
Posted on 5/21/13 at 12:21 am to Ysebaert
Well then give me the goods here boss.
Posted on 5/21/13 at 12:33 am to kfizzle85
I'm not gonna say get these oysters from this bay at this time of year. I get what's available to me in Southern California including from Virginia and Maryland. As stated previously, oysters from British Columbia are my favorite. I do not want to engauge in a pissing contest. Btw Carlsbad (socal) is producing good oystets too.
This post was edited on 5/21/13 at 12:35 am
Posted on 5/21/13 at 12:41 am to Ysebaert
Its not a pissing contest, I'm not contesting that gulf oysters are better than variety xyz at all, I'm just asking you if you think there is a distinct difference in the oysters in a concentrated geographical area like Puget Sound, and if so (which I do not have any problem believing and do in fact find this to be the case myself, for the characteristics you mentioned previously), why that would otherwise not be the case in an area like SELA with similar geographical characteristics? Mine is not a question of quality, its a question of marketing and having places list 4 oysters from the same area versus having a place down here just call them all "Louisiana Oysters." Really isn't a pissing contest in any way.
This post was edited on 5/21/13 at 12:43 am
Posted on 5/21/13 at 12:47 am to kfizzle85
quote:already agreed with you on this.
why that would otherwise not be the case in an area like SELA with similar geographical characteristics? Mine is not a question of quality, its a question of marketing and having places list 4 oysters from the same area versus having a place down here just call them all "Louisiana Oysters." Really isn't a pissing contest in any way.
Posted on 5/21/13 at 1:02 am to AUCE05
quote:
East coast oyster's are delicious
This.
My list would have included Sea Change in Minneapolis.
Posted on 5/21/13 at 1:03 am to Ysebaert
I know, so I don't understand why you'd think it was a pissing contest? 
I was just asking if you think the oysters on that particular menu in Seattle justify different naming/branding on the basis of taste, not whether they are "better" than gulf oysters. My belief is that you do, and I've got no issue with that at all. Again I'm not trying to call them out, I've only had "Puget Sound" oysters, I am legitimately just asking your opinion.
All I'm trying to get at here is whether you could have some dudes down here cook up different names for different oysters for the same reasons and then make substantially the same claim to offering a "variety" of oysters as some of these places do. Its not a matter of one location having better oysters than the other (or again that's at least not what I'm asking about), to me its a question of specification and I'm only asking because of how I perceive this particular list to be constructed.
I was just asking if you think the oysters on that particular menu in Seattle justify different naming/branding on the basis of taste, not whether they are "better" than gulf oysters. My belief is that you do, and I've got no issue with that at all. Again I'm not trying to call them out, I've only had "Puget Sound" oysters, I am legitimately just asking your opinion. All I'm trying to get at here is whether you could have some dudes down here cook up different names for different oysters for the same reasons and then make substantially the same claim to offering a "variety" of oysters as some of these places do. Its not a matter of one location having better oysters than the other (or again that's at least not what I'm asking about), to me its a question of specification and I'm only asking because of how I perceive this particular list to be constructed.
Posted on 5/21/13 at 1:18 am to kfizzle85
Yes, marketing is a factor as well as supply and demand. Louisiana still offers oysters for $0.25 each on Tuesdays for goodness sake.
Posted on 5/21/13 at 3:11 am to Ysebaert
quote:
oysters for $0.25 each on Tuesdays
How about everyday
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