What do folk like to do on a Friday evening, perhaps downing a “happy hour” beverage and that iconic bivalve, an eastern oyster, from the Chesapeake Bay?
Don Peterson, from Brunswick, Maryland, said, “I didn’t like oysters when I was a kid. But I went down to Jacksonville Beach, in Florida, and found I like them, and like them best, raw, and I eat them as white as you can get ‘em.” Some favor the Blue Water Daquiri and Oyster Bar in Jacksonville.
Closer to home, Magnolia’s at the Mill in Purcellville, get its oysters from the War Shore Oyster Company, according to Magnolia’s floor manager, Julie Dalrymple, and they almost always “get them once a week and serve them as ‘specials’.”
Lovettsville’s Market Table Bistro gets their oysters from Chincoteague and further up the east coast from Nantucket, according to Eddie Johnston, the “front of the house” manager at the Bistro. Continue reading