A plate of oysters with mignonette sauce is as timeless as summering at the beach. But, hot tip: A new oyster variety is taking restaurant menus by storm.
Called “reserve oysters,” they’re plumper, sweeter and more uniform than a regular crop.
West Coast farms like Morro Bay Oyster Company, Chelsea Farms, Hama Hama and Hog Island Oyster Co. have been cultivating reserves for several years by growing their bivalves in bags that tides and currents can tumble.
According to Neal Maloney, the founder of Morro Bay Oyster Company, stress causes his Pacific Gold Reserves to develop thicker shells and denser, more flavorful meat. Pretty darn neat.
It’s no surprise that chefs like Daniel Boulud and David LeFevre are snapping up as many as they can get their hands on—and we suggest you do the same (with a chilled glass of white vino in hand).