Olympias are the tiny ones. Pacifics are the jagged, oval ones. The kumamotos are shallow and fluted. I love delving into oysters identification and investigating the briny, tangy nuance of their flesh and liquor.
Through March, Anthony’s restaurants are digging deep into West Coast oysters. A month-long oyster menu offers a daily selection of fresh oysters on the half shell and more than a dozen entrees with oysters as the starring bivalve.
I stopped in at the Point Defiance Anthony’s. Here’s what I ate … Read more »