Eat This: Oyster Trilogy


savor-highlands

By Jan Walsh
Photography by Beau Gustafson

The dinner menu at Highlands Bar and Grill leads with oysters. Frank Stitt’s oyster bar lineup boasts in-season oysters from Alabama, New England, and Prince Edward Island. They are served raw by the half dozen, on the half shell, and cooked—three ways. Tonight we order the Blue Point Oysters served grilled, baked, and fried and pair them with a beautiful white Rhone, Saint-Joseph Jean Louis Chave Selection 2013. The Grilled “Mobile Style” oysters are moist and succulent, with buttery, cheesy flavors and hints of garlic and herbs. After eating, we dip our bread in the shells, making sure not to waste a drop. Enveloped in diced leeks, spinach, and crunchy bits of bread crumbs, the colorful baked oysters are layered in texture and flavor. The fried oysters are golden and crisp on the outside and juicy on the inside. The fragrant French wine’s creaminess and nutty notes enhance the dish, making a delightful pairing.

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