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5 Ways to Get Your Oyster On

Tina Danze | September 6, 2016 | Feature Features

If you cling to the old adage, “eat oysters in months spelled with an R,” September starts a stretch of briny indulgence.
GOES DOWN EASY The oyster offerings at Montlake Cut

1. Montlake Cut
The menu lists nine varieties from the Atlantic and Pacific coasts. Savor the differences, with the Chefs Choice, a baker’s dozen of four kinds. 8220 Westchester Drive, 214.739.8220

2. Gemma
Baked in their shells with guanciale, jalapeno and Gruyere, these rich oysters are addictive. The oyster source changes seasonally, moving from Cape Hatteras, N.C., up to Canada. 2323 N. Henderson Ave., 214.370.9426

3. Lucia
Massachusetts’ Island Creek Oysters on the shell are featured regularly as a special. A recent treat was a plate of ultrabriny Puffer’s Petite oysters with heavenly Marigold Mint Mignonette. 408 W. Eighth St., 214.948.4998

4. Rapscallion
With three to five rotating varieties of oysters, hard-to-find ones like minerally Belon oysters may turn up alongside green-shelled Lucky Limes and sweet Raspberry Points. 2023 Greenville Ave., 469.291.5660

5. Nonna
The Oyster’s Casino is hard to beat. Baked on the shell, the pancetta and Parmigiano-Reggiano lend flavor and richness; Calabrian chile adds a spicy spark; and buttered breadcrumbs top it all off. 4115 Lomo Alto Drive, 214.521.1800



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