These succulent bivalves from local waters and from as far away as Canada are shucked then served on a tray of ice with a number of dressings. Chef Scott Henry, of the dining establishment personnel, enjoys shucking those oysters for ...
These succulent bivalves from local waters and from as far away as Canada are shucked then served on a tray of ice with a number of dressings. Chef Scott Henry, of the dining establishment personnel, enjoys shucking those oysters for ...