Anyone who truly loves oysters would agree with me: If you love oysters, there’s no such thing as moderation.
This spring, I discovered Preserve 24, a wonderful relatively new restaurant cum art installation in the East Village that boasts and delivers delicious food, libations, an attentive friendly staff AND Dollar Oyster Happy Hour from 4pm – 8pm. During one visit there, when my family and some friends were in town at the same time, we consumed 13 dozen oysters. After the decadence, I wasn’t sure whether to brag or cower in shame at this excess. I realized after a few moments that I had no reason to feel guilty. In fact, I should be celebratory.
Next time someone gives you the scrunchy face when you mention oysters, you can share this stuff with them:
Oysters are No. 1 on Science Channel’s Top Ten Aphrodisiacs.
Zinc, which oysters are packed with, controls progesterone levels and has a positive effect on libido; the flipside, zinc deficiency can cause impotence in men.
It’s a “Best Choice” according to Monterey Bay Aquarium‘s Seafood Watch program which “helps consumers and businesses make choices for healthy oceans. Our recommendations indicate which seafood items are ‘Best Choices,’ ‘Good Alternatives,’ and which ones you should ‘Avoid.'” Farmed oysters account for 95 percent of the world’s total oyster consumption. Most oyster farming operations are very well managed and produce a sustainable product and are extremely well-suited to aquaculture. Oysters minimally impact marine resources as they don’t rely on wild-caught fish–in the form of fishmeal or fish oil–for food. And because of the oyster’s filter-feeding action, oyster farms can benefit the surrounding coastal waters.
Oysters are HEROIC. Kate Orff is even working on reviving New York’s rivers with oysters and did a TED talk on the subject.
Oysters have been the subject of many a book, one of the more recent famous ones being Mark Kurlansky’s The Big Oyster and a terrific adventure, history, and food narrative by Erin Byers Murray, Shucked: Life on a New England Oyster Farm.
And OMG, this Shoot and Shuck cocktail!!!
- 2 ounces ginger-infused vodka
- 1 teaspoon lemon juice
- 1/2 teaspoon rice wine vinegar
The problem with writing about oysters is the drool and desperation factor that eventually sets in.
The last thing I wanted to do was create a list of the wonderful places in LA and New York where I’ve indulged in Happy Hour Oysters. But it’s too big. So I’ll tell you my favorites over the last six months: Preserve 24, Maison Premier, John Dory, Grand Central Oyster Bar, Cliff’s Edge.
Peace out. You know what I’ll be doing.