Bill Marinelli talked about sustainable seafood and explained how memoirs (similar to terroirs for wine) makes oysters taste different from one another. It is in fact quite simple, and ultimately the water quality surrounding the oyster bed decides the outcome.
Blair of Quince Eatery and Bar added some variety to the Barron Point oyster by topping them with cucumber granita, lemon black pepper or our favorite spiced tomato jelly.
All 5 samples tasted unique and refreshing, while pairing very well with a prosecco, cremant, US method champenoise, Check out the menu here
