“There’s a renaissance in the shellfish world right now, especially oysters,” says Robert Spaulding, the executive chef at Elliott’s Oyster House in Seattle. Elliott’s considers the oyster to be emblematic of the Pacific Northwest’s thriving farm-to-table — or, in this case, beach-to-bar — dining scene. Elliott’s has an expansive raw bar and many direct relationships with Northwestern oyster growers. As Spaulding puts it, shucking knife in hand and flanked by a seemingly endless battalion of shells on ice NFL Jerseys, “It’s part of that movement to get out there and create something yourself.”
Though traditional oyster season has just come to a close, modern aquaculture growing techniques have helped to extend Elliott’s oyster program year-round. Spaulding is able to offer 10 to 15 varieties at the moment, a number that rises to around 30 in the fall. Current standouts include the Sweetwater varietal, an oyster from the nearby San Juan Islands chain, offering mineral notes and a subtle sweetness. Also consider the Bald Point oyster, hailing from the Hood Canal in southwestern Washington, just a few hours from Elliott’s pier-top perch on the Seattle waterfront. According to Elliott’s head shucker, Jorge Hernandez, spring rain runoff in the region helps to sweeten the overall taste of the Bald Points, imbuing them with a local earthiness that matches the gray skies, soft rain drizzle and sea breeze coming off the Puget Sound — a climatic possibility even in July.
Elliott’s Oyster House, 1201 Alaskan Way, Pier 56, Seattle. (206) 623-4340.
Even in the off season NFL Jerseys, Elliott’s serves a wide variety of oysters.
Mike UrbanElliott’s Oyster House in Seattle.
On weekdays, Elliott’s offers a “progressive oyster happy hour” beginning at 3 p.m. NFL Jerseys, during which selections shucked by Hernandez and company begin at 50 cents each.
Related：
没有评论:
发表评论