@indianpassrawbar - est 1939 with the motto, “what happens on the porch stays on the porch". Get here the minute they open or there’s a wait. We're lucky to have @hangrytv oyster expert, writer/ sportsman Charles Gaines break it down for us: “The taste of a good raw oyster is both sharp and mellow on the tongue, the sharp from the salt, the mellow is almost creamy, like a good Gorgonzola: the longer that mellow lingers on the palate the better the oyster.
Baked with cheese tastes, to me anyway, just like baked cheese, which is why I don’t eat them, but lots of people love them. Hot sauce (but not too much) enhances the taste of a raw oyster, as does horseradish (again not too much). But by far, to my mind, the best sauce accompaniment to raw oysters is the wine-vinegar and minced shallot sauce that always comes with them in France, and is particularly good at the Brasserie Lipp in Paris, where, a bit carried away, I once ate 5 dozen that way with a good bottle of Muscadet.” Too much of a good thing? Never. #indianpassrawbar #indianpassfl #rawbar #foodblogger #nycfoodie