Pages tagged How To
Taste & Science
Terroir in the Shell
A sommelier's tasting method adapted to the half shell: what the look, the first sip of liquor, the middle and the finish each tell you about where an oyster grew.
Taste & Science
The Vocabulary of Brine
A menu gives a name, an origin and a price, but rarely says whether an oyster will be salty or sweet. How to read the names, and the four questions that get you the dozen you want.
Culture
How to Host a Raw Bar at Home
A home raw bar is simple once you know the order: buy well, keep cold, ice properly, shuck to order, and serve light to intense.
Culture
Order Oysters Like a Local
Ask one good question, order in sixes, mix two or three waters, taste the first one plain, and leave the cocktail sauce alone.