Tag: oysters
Oyster shells from Atlanta restaurants are helping save the Georgia coast
Hunt Revell realized that oysters are more than just slurpable happy hour treats when he taught high school in New York City. A Georgia boy, he remarked to his coworkers that he grew up eating oysters all the time, to which they replied, “‘Yeah, but we like them because they filter 50 gallons of water a day, and they’re good for the marine habitat, and oyster reefs can help with storm surge, flooding, and erosion, and we think they’re a great sustainable food source,’” recalls Revell. “I was like, Whoa, okay, that’s a whole ’nother level of love for oysters.” This stuck with him when he moved back home, and in 2021 he cofounded Shell to Shore, an oyster shell recycling nonprofit, in hopes of restoring Georgia’s shorelines.
Pat Pascarella’s oyster and risotto bar Alici opens January 2
Chef Pat Pascarella is welcoming the new year in with a fresh new restaurant called Alici. Named after the Italian word for “anchovy,” Alici is designed to make guests feel like they’re on the Amalfi Coast.
The Optimist
At Ford Fry’s stylishly nautical seafood restaurant, there are many ways to plot a course to an ideal meal.
9. Kimball House
The composed dishes at this dapper former train depot are playfully conceived and seriously delicious—and don’t receive enough of the spotlight.
It could soon be legal to harvest oysters in Georgia—but why is the proposed law so murky?
The nearly identical House Bill 501 and Senate Bill 182 recently passed their respective chambers—which bodes well for passage of legislation to make harvesting oysters legal in Georgia. But the regulations in the bills—which are intended to usher in a new oyster era—may stifle rather than kickstart the resurgence.
Turning Tides in Apalachicola
The oysters are vanishing from Apalachicola. No one knows if they’ll come back. You won’t find them on most menus anymore, and oyster boats have all but abandoned the bay. There’s plenty of blame to go around, but that won’t help this charming village on the shores of the Florida Panhandle. As its claim to fame disappears, Apalachicola vows it won’t share the same fate.
Review: At Mary Hoopa’s, Louisiana shack-style fried chicken and oysters get a modern twist
Healthier than a fry house and way more ambitious than a neighborhood diner, Mary Hoopa’s allows One Eared Stag's Robert Phalen to ease into his new gig as an interpreter of traditions—one who knows how to roll with the times.
Will the Georgia oyster rise again?
Ask Kimball House co-owner Bryan Rackley about any gaps in his Decatur restaurant’s oyster menu, and his answer comes clear and quick: On a list that includes selections from the Carolinas, Alabama, Florida, and Louisiana, he can offer no Georgia oysters.
He Ro had never seen an oyster. Now the refugee is Kimball House’s most talented shucker.
He Ro arrived in Clarkston as a shy 15-year-old who had spent much of his life in a Karen refugee camp in Thailand after fleeing Burma as a child. Now a 24-year-old oyster shucker at Kimball House, the people at the restaurant have all become his friends. “They all love me."
Taste oysters from all over the South this weekend—and help Georgia’s local industry
Sunday’s Landlocked Oyster Fest is the first of its kind put on by nonprofit Oyster South and will benefit the University of Georgia's Shellfish Research Lab. Chefs such as Staplehouse's Ryan Smith and Southern Soufflé blogger Erika Council will partner with farmers to present oysters on the half shell dressed up with various accoutrements at Color Wheel Studios in Decatur.