Parra Bay oysters – Oyster & Chop

Parra Bay oysters - Oyster & Chop
Mignonette, lemon. Happy hour, each $2 NZD
Oyster & Chop, Auckland NZ

Hmm, I liked that these oysters were super affordable during happy hour, but they didn’t seem very fresh or tasty. They seemed like they could have been previously frozen which is never a good thing. Oh well, you win some you lose some.

Red wines - Oyster & Chop
Elephant Hill Syrah ($13 NZD) and Mills Reef Cabernet blend ($12 NZD).

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Oysters on the half shell – B Restaurant and Bar

Oysters on the half shell - B Restaurant and Bar
Mignonette, cocktail sauce, lemon. Happy hour, 1/2 dozen $15
B Restaurant and Bar, San Francisco CA

These oysters tasted good, although they were not shucked very cleanly. Their mignonette also had a harsh flavor. It wasn’t my favorite so I ended up just using the lemon since I also don’t use cocktail sauce for fresh oysters.

Wood fired oysters – Hog & Hominy

Wood fired oysters - Hog & Hominy
Parmesan, calabrian chile, butter, lemon. $14
Hog & Hominy, Memphis

Even though these oysters weren’t raw and fresh (my favorite way to have oysters), this preparation was really flavorful. I loved the texture of the wood fired oysters and its toppings. The calabrian chile was a great addition.

Cross-Town Fade cocktail - Hog & Hominy
Cross-Town Fade cocktail – Belle Meade bourbon, fernet branca, HH tonic, lemon, ananda ipa. $12