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Found 17 results

  1. With so much uncertainty about (sadly) restaurant operations, I would appreciate suggestions where one will find the above in Northern Va. Birthday gift for an ardent fan of the dish. I had planned on the Rappahannock River Co stall at Whole Foods Boro Tysons or Brine in Mosaic. Both are closed. Black Salt is a possibility but hoping for a NoVa address. Thanks.
  2. You have so much good in you. I wish some of the things you say didn't mask it with so much abrasiveness. "Pitiful" is a needlessly cutting word in this instance. I see, on the menu, what appear to be unspecified (presumably varying with the market) oysters, misspelled Rappahannock and middleneck clams, Maine lobster, stone crab, and Taylor Bay scallops. What does it take for you to think a raw bar is good? In large part, I agree with your general point, but mainly because raw bar in this area is prohibitively expensive. We have oysters now that have broken the $4 barrier. Yes, the happy h
  3. It's amazing we don't have a thread on The Shrimp Lover (website). a Thai-owned quasi-seafood shack, located in a strip mall just off Route 28, very convenient for Washingtonians traveling to Dulles Airport. I went for lunch today, had wonderful service at the bar, and a kick-your-butt shrimp plate that's worth knowing about. Seated at the bar, I was asked what I'd like to drink - I wasn't drinking alcohol, so I got a Diet Coke ($2,50, unlimited refills) while I waited for one of the most interesting raw seafood dishes I've had in quite awhile: Shrimp Nam-Pla ($12) - five (the menu s
  4. After what seems like an interminable wait, Whiskey & Oyster has opened in the John Carlyle neighborhood in Alexandria. Grover and I have now made two visits and, after a bit of a shaky start has now become much more organized. A large room separated by large dividers into three distinct areas. The bar is large, well organized and has a "booze conveyor" over head with lots of selections of various liquor. The second and third sections are a somewhat private area with one section in front of the open kitchen and the third section close to the seafood is prepared. Speaking of seaf
  5. Rappahannock River Oyster (RRO) is totally overdue for its own topic here on dr.com. Of course, that assumes it doesn't already have a topic on here somewhere? I only found scattered mentions in other topics like for Union Market or under shopping as an oyster source. Bet many of you didn't know: - RRO dates all the way back to 1899 and is still owned by the same family? - Rappahannock has an amazing 8-10 seat shack in Topping, VA by the bay with super, interesting and incredibly fresh and local seafood. Has anyone been? - They just opened up their latest and mo
  6. If you're ever in Napa, there's a location of Hog Island Oyster Co. in the Oxbow Public Market (which is sort of like "Napa's Ferry Building Marketplace"). There's also a third location in Marshall, where I've never been, but if you're staying on the coast, it's no further than Napa. All three locations are mapped here (ignore the mileage figure - each location is just over an hour from the Ferry Building, depending on traffic, which can get pretty bad):
  7. Any place around DC where I can get a sack or two of oysters for reasonable price? Looking to roast.
  8. Has anyone else noticed a trend towards mutant, extra-large, raw oysters proliferating in restaurants throughout the city? I like raw oysters as much as anyone, but I can't cozy up to what amounts to slurping down an ice-cold, fist-sized piece of slime. For me, bigger is not better, at least not when it comes to this. Cheers, Rocks.
  9. Can anyone think of a place other than Prime Rib that is serving these?
  10. In my relatively limited experience, the smaller ones tend to have more sweetness (I'm assuming this is because of a simple "more sweet things coming in and less mass to distribute it over"), and the Pacific ones tend to be sweeter (colder water?). I may have just made the Pacific thing up. Anybody make it to the riot this year and have any comments?
  11. Has anyone been? I have a reservation for Friday, and I can't find anything on DR.com about this place. I would be very grateful for feedback from anyone who have information. And dear mods, if there is a topic already, feel free to move this post and delete the duplicate. Cheers.
  12. Have any of you purchased seafood (specifically oysters) through online gourmet food sites? If so, would you recommend it? Alternately, can you suggest a place locally to purchase a variety of West Coast oysters? [note: I'm not looking for restaurants serving oysters; I'm all set in that regard.] ETA: here's one option <-click->
  13. Lunchtime. Hunger. New York City. What are there, like a thousand places to eat? Actually, there's probably more, especially if you count all the street meat that's around; carts, trucks, kiosks, people selling tamales out of their granny carts, sidewalk food sold by squatting women in Chinatown - and on and on. Now compound that hunger problem with finding yourself in one of those places in New York City that sees a million people a day; people scurrying through its grand spaces, not there to eat but on their way from somewhere or to somewhere, generally in a hurry. And it happened to me las
  14. On behalf of Sonoma Restaurant and Wine Bar located on Capital Hill, I would like to invite you to our first ever 4 day Oyster Festival starting on Thursday, August 15-Sunday, August 18. We are partnering with War Shore Oyster Company and will feature a raw bar and special oyster focused menu created by Executive Chef, Joshua Hutter. On Thursday, August 15, the Oyster Festival kicks off with a wine and oyster tasting featuring Siema Wines, focusing on summer and seafood-friendly whites selected by Sonoma Wine Program Director, Tim Hays and Siema Wines' certified sommelier, Andrew Stover. T
  15. Upstate, opened by a guy from Utica, is a cozy bar in the East Village, lots of wood and brick, dim lighting kind of place. Despite trumpeting its Upstate background, not much on the menu would give you an impression of Upstate New York. One doesn't find much in the way of oysters nor bouillabaisse in Utica or Syracuse. That said, Upstate is a fun place to meet friends for happy hour and catch up. Until 7pm they run a special, a mug of beer and 6 oysters for $12 (Founder's Porter and 6 oysters for $12 in NYC, that ain't bad.). The oyster list runs about 20 deep, split almost evenly betwee
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