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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."
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.