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Oysters are cool - even if not actually aphrodisiac

Grand Central Oyster chef Sandy Ingber
Tom Berg

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 salty-sweet 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 Chicago. I myself prefer to go inside to their art-deco oyster bar. I've sampled some wonderful oysters there while drinking champagne. And let us not forget the main dining room"s Sunday brunch where you can feast on oysters and crab legs and on and on, with your choice of two or three kinds of mimosas and/or their signature spicy-good Bloody Marys.

Plus since it’s also the 100th anniversary of New York’s Grand Central Oyster Bar – which was the inspiration for Shaw’s – Shaw's is 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 Bar chef Sandy Ingber and his book, plus five courses featuring oysters served in unique ways invented by chefs from several of Chicago’s finest restaurants: Shaw’s, GT Fish & Oyster Bar, Fulton Market, and The Publican.

Get more details on the oyster dinner and see all the courses here.

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