In Season's fried oysters: 100 Favorite Dishes, No. 66
Though scientists have disproved the notion that oysters may only be safely eaten in months with the letter "r" in their names (May, June, July, and August), it is true that the mollusks tend to posses their best qualities when water temperatures are colder.
Chef Don Saunders, whose restaurant emphasizes the use of seasonal ingredients at their peak, has been serving up fine plates of Pacific Northwest Quilcene oysters during these fleeting winter months.
The oysters are don't look like much, lightly battered and served on thick slabs of fatty pork belly. But who needs pearls to feel rich with a combination like this? A smear of sharp mustard and shredded sweet-and-sour cabbage pretty up the plate and cut through the meaty unctuousness. We could eat these oysters every day--or at least before the warm weather arrives and they disappear.
5416 Penn Ave. S., Minneapolis
Hungry for more? The dishes in our countdown thus far are linked below:
No. 67: Cave Vin's steak frites
No. 71: Quang's bun tom xao
No. 73: Cupcake's mini cupcakes
No. 74: Willy D's ribs
No. 76: Anodyne's Artichoke Melt
No. 77: Origami's steamed duck
No. 78: B.T. McElrath's Salty Dog bar
No. 82: Oceanaire's Jumbo Lump Crab Cake
No. 83: Aperitif's Nonni's Meatballs
No. 84: Christos's Saganaki
No. 85: Seven Stars' Sesame Bagel
No. 87: Blackbird banh mi
No. 89: Sole Cafe's gal bee
No. 90: Porter & Frye's El Pelon
No. 91: Coffee News' fish and chips
No. 93: People's Organic Panna Cotta
No. 94: Sea Salt Eatery Crawdad Po' Boy
No. 95: Fuji Ya's Tofu Don
No. 97: Punch's Toto pizza
No. 99: Dogwood Coffee Co.'s macchiato
No. 100: Al's Breakfast buttermilk pancakes
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