when I visited New Orleans back in the 1980's (can it have been that long?!?)
mmmmmmmm...
hmmmm...haven't had a decent raw plate since...last year!
Favorites - the succulent sweetness mashed up with the local waters (briny, muddy, minerally - every bit as complex and subtle as the terroir of great wines!) and if fresh from the water (like we had at Hog Island Oyster Co in Marshall, Tomales Bay, or at Youngs in Penobscott Bay, Maine) the bracing coolness of the waters held in the closed oyster as it is freshly shucked, ideally by your own gloved hands.
YUM!!!
Monte Carlo, Paris, Maine, and No. Cal -
I'll have to dig up some pics.
Cafe de Paris
Goumard (far better than Le Dome, the old standby...imho)
Hog Island Oyster Co
Young's - Penobscott Bay
"The secret to success in life
is to keep believing in the possible,
but to focus your energies on the probable."
