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Slurp This Tonight: Fresh, cold oysters

And eat some fresh fish too

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It's still oyster season, and all we can think about is getting some more local fish and oysters. Here's a list to get you started on a seafood adventure.

Over at Cypress, Executive Chef Craig Deihl has two must-try oyster dishes. The first, local buttercup oysters from Folly River on the half shell are served with green tomato-wasabi cocktail and a horseradish-lemon mignonette. The second is a special dish featuring Roasted Lady Island oysters served in a lemon-butter sauce topped with bits of smoked ham crackling. The bits of ham and lemon-butter sauce give this usual dish a hint of individuality. "We are excited to feature a large variety of oysters ranging in size and region," Deihl says.

Lucky West Ashleyans can find some fresh local fish on the menus of both The Gathering Café and The Glass Onion. At The Gathering, Café Chef Nathan Conkel is featuring local sheepshead, pan-seared and served with pecan quinoa pilaf and roasted acorn squash infused with sea salt and honey. The Glass Onion is featuring a pan-roasted triggerfish caught local and served with creamed greens, grits, and Thunder Sauce.

At Graze in Mt. Pleasant, they are offering horseradish-crusted Atlantic salmon and pan-seared local grouper. The salmon comes with risotto, grilled asparagus, and a goat cheese crème fraiche, while the grouper is partnered up with Carolina Gold saffron rice, pink grapefruit, and fennel salad with a cucumber crème fraiche.

And don't forget about the chilled oysters at the Ordinary. If you haven't been to the new oyster hall on Upper King Street, you can stop in there for a platter of oysters on the half-shell. They feature local Capers Blades, Carolina Cups, and Otter Island Wilds served with an amazing housemade cocktail sauce.

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