Oysters. Took me a few times in my younger years to appreciate this strange-looking sea creature, but I’m a definite fan nowadays. These briny bivalves are a win/win - taste and nutrition - no matter what you drink with them. Recently I learned about something called the Oyster Luge. Bowmore Single Malt taught us a unique way to combine the smoky kick of scotch whiskey with the briny tang of oysters. Read more about that here.
And now, Shaw’s Crab House is celebrating 25 years of its annual wild, dancing-in-the-streets Oyster Fest. I myself prefer to go inside to their art-deco oyster bar. And I’ve had some wonderful oysters with champagne in there and with Bloody Marys at their Sunday brunch in the dining room.
Plus since it’s also the 100th anniversary of New York’s Grand Central Oyster Bar – which was the inspiration for Shaw’s – they’re also throwing a special oyster dinner on Wednesday, October 9 at 6:30 for $125 a person. I’ll just tell you it involves the Grand Central Oyster chef Sandy Ingber and his book, plus five courses featuring oysters served in unique ways invented by chefs at several of Chicago’s finest restaurants: Shaw’s, GT Fish & Oyster Bar, Fulton Market, and The Publican. Get more details and all the courses here.
