Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›
Restaurants & Bars 5


Larry Mentoad | Oct 31, 2002 09:03 AM

I spent 3 days up in Rhode Island. One of the days I visited a rather upscale resturant just outside of Providence. I did not relly notice the name. At any rate, on the menu were raw oysters on the half shell. When I asked about them, the waiter explained how fresh they were etc. So I order a half dozen. They arrived on a tray of crushed ice with a sauce etc. The oysters were 6 of the most beautiful anywhere. The only thing is, each oyster was cut into 4 seperate pieces in the shell. Why would they take the trouble to serve them this way. Is this a common pratice elsewhere? Thanks for any comments.

Want to stay up to date with this post?

Recommended From Chowhound