Tag: oysters

This restaurant and bar, which will take over the former Luminary space, is the second for Matt Christison, Miles Macquarrie, Bryan Rackley, and Jesse Smith. They hope to open in 2018.

The chef behind Restaurant Eugene and Holeman and Finch is opening a "next-generation steakhouse" at the Battery Atlanta at SunTrust Park this month. Here's what you'll see on the menu.

One Eared Stag’s Robert Phalen is opening a new restaurant in East Lake this summer. Called Mary Hoopa’s House of Fried Chicken & Oysters, it will be a casual Southern spot inspired by the former cook and nanny of Phalen’s mother-in-law, whose fried chicken recipe Phalen adopted.

Kimball House earns high marks for value (check out the happy hour for $1 to $2 oysters), unique drinks, and impeccable service, but what really fires up our Southern pride is the menu’s expanding selection of Gulf and lower Atlantic Coast oysters.

I can get over menu misspellings and pretentious cliches, but what’s starting to irk me are the restaurants that distribute separate sheets for everything. Plus, finally, Southern oysters are finally getting recognized as the pearls they are.

Here, oysters Rockefeller, cheese soufflé, and New York strip with bordelaise are made with such close attention to sourcing and with such careful, uncluttered technique that you start to pine for the days when food like this was served nightly by old-line clubs.

UGA’s Shellfish Research Laboratory is working to sustainably revive the state’s bivalve industry.

 CABBAGE KEYPineland, FloridaAccessible only by boat, this eighty-acre, palm-lined island is home to an irresistible 1930s open-air tavern. Enjoy peeling fresh shrimp and cracking stone crab claws as gopher tortoises mosey past. Don’t miss...

At Kimball House, co-owner Bryan Rackley gives an English major’s attention to the descriptions he writes for the oyster menu. Rackley is also just as obsessive about how these briny beauties are presented. Novices need not be afraid to shuck oysters at home if they follow some simple guidelines.

It’s a smokehouse that smokes its own ribs, brisket, and pork. That part I get: Much of what’s smoked is good, and some of it’s memorable. But it’s also a raw bar with a daily selection of oysters, hamachi crudo, smoked salmon, smoked trout spread, and yellowfin with ponzu gelée.