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How Oysters Became A Favorite
How Oysters Became A Favorite It’s amazing to live in a region of the country where you can find an evening meal at your finger tips. As mentioned last week, oysters, like clams, lobsters and mussels are available year around. Both coasts of the U.S. feature such seafood riches. Up and down the Eastern seaboard and similarly on the West Coast, crustaceans, mollusks and bivalves are extraordinarily available. Wellfleets are prized in New England, especially on Cape Cod. New Yorkers can’t get enough Blue Points. And Kumamotos and Olympian oysters from San Francisco, Seattle and Puget Sound prove the rule that size is no measure of flavor and taste. For those of you who visit Manhattan I recommend eating at the Oyster Bar in Grand Central Station to experience all of these seafood delights from all parts of the country.