The clam chowder is nothing special, but the raw oysters at the Marshall Store sing with a pure, sweet freshness. “They were the freshest I have ever tasted since I was on the Chesapeake Bay in 1972. My uncle caught them that time,” says Euonymous. BBQ oysters are wonderful as well; they’re just barely cooked, with just a tiny bit of sauce that doesn’t overpower the delicate flavor of the oysters.
Oysters Rockefeller are a bit of a train wreck, overwhelmed by too many ingredients–once you get past the Swiss cheese, spinach, yogurt, bread crumbs, and who knows what else, you can hardly perceive any of the perfect oyster flavor. It’s a decent prep if you have crappy oysters, but it’s a waste of seasonal, immaculately fresh oysters. “Next time I’m getting them all raw,” he says.