An urge for oysters this weekend deposited me at the bars of Pacific and Sea grills in downtown Tacoma.
Both restaurants served oysters on the half shells, atop beds of ice, with cocktail and mignonette sauces.
Sea Grill oysters had grit and grip. The shucker made a mess of the mantle, leaving shards of broken shell. The shucker also forgot to slip the knife beneath the meat. Those Quilcenes and Chef Creeks clung.
At Pacific Grill, Kumamotos and all their bivalve brothers slid effortlessly — and gritlessly — from their shells.