Top 10 reasons to eat oysters on the half shell.

1)      They are scientifically proven give you an extra zing in your swing. Consume prior to getting busy with your hunny on a Friday night and relish in the affect.

2)      They are crisp and firm during the fall and winter months. Reow! Oyster season is upon us. I recommend Wellfleets from Cape Cod, MA and Pemaquids from Damariscotta River, ME.

3)      Their unique taste is a perfect example of “umami”, the sixth taste (after sweet, salty, sour, bitter and spicy), aka they taste like the sea.

4)      Because you are an adult and it’s about freakin’ time you started acting like one. Man up and eat an oyster for cryin’ out loud.

5)      Oysters are high in magnesium, zinc and other minerals, they are also NOT FATTENING AT ALL. You would literally have to eat 276 oysters per day to get enough calories to sustain life purely from oyster consumption (Rowan Jacobson, The Oyster Guide).

6) Fresh, briny oysters will knock any hangover out on its ass. The salty liquor is the oral equivalent of jumping bare-ass naked into the cold ocean.

7)Because eating them shucked right out the shell is wayyyyy cooler than eating them out of some fancy lame soup spoon.

8) Mignonette is so mouthwatering and oysters are the perfect way to enjoy mignonette without looking crazy as you drink it straight.

9)Historically speakin', New York City is the oyster capital of the country! During the 1920's if you told your folks you were going to a visit to NYC they would tell you to be safe and enjoy the oysters (Mark Kurlansky, The Big Oyster).

10) Oysters are good for the environment. Those of you who want to eat a "sustainable" harvest should tune in. Oysters are bi-valve filter feeders that naturally purify the waters.

If you love oysters, check this blog out: two more oyster loving fish babes.

Cahoon Oysters

Hotel Delmano, I got MAD LOVE for ya!

When I crave oysters in Williamsburg I head to Hotel Delmano. Call me a simpleton but it is much less important to me to have a list of 100 different species from all over the country than it is to have just a few different species of REALLY fresh, REALLY well-shucked oysters. Hotel Delmano masters the art of the raw bar in my opinion because they take a lot of care in what they buy, how they store their bi-valves and how they shuck. It doesn't hurt that they have incredibly delicious cocktails and a super-fine staff as well as super-fine customers. Steppping into the bar room you feel as if you have been whisked to Havana, Cuba ca. 1950. Often you will find a sweet little jazz quartet with a very hip, sultry red-lipped female singer leading her troupe. We were with Cream the Pitbull when we went for our afternoon bloodies and so we sat outside where you can smoke and drink to your hearts content.

Spicy and Fresh, just like the patrons at Hotel Delmano.



Master Shucker Marco and Gabe the Fish Babe.

Fluke Ceviche, Costa Rican style.
This dish and others are inspired by lovely and well-traveled Tessa, Hotel Delmano's manager.

Bi-valve heaven on earth.

Shuck away my friend, keep on shuckin'.



This is what I call an oyster platter. Hell yeah Marco, YOU ROCK!
Beausoliel - New Brunswuck, Kusshi - British Columbia, Wellfleet -Cape Cod
All oysters by Pierless Fish Corp.



A dog named Cream, and his vices.