Guests dove into National Oyster Day with a plate of freshly-shucked oysters and bottomless bubbly!
Shell-ebrations took a journey through the delica-seas. Guests started by savoring the subtle flavors, bright minerality, and regional brininess of raw oysters on a half shell―shucked with love, of course. Then, guests added a twist, and savored oysters stir-fried with yakisoba noodles, atop wood-fired artisan pizza, breaded in tacos, melted in mac n’ cheese or as part of a good old-fashioned po’boy.
Whichever floated your boat, the day was definitely seased with a bottomless ticket to the Champagne and Mimosa Bar enhancing the delicate and briny notes of these gems.
At Shuck Yeah, Sunday was your oyster. Bottoms up!