Just like the Siren's call leading the sailor to his doom, such is the possibility with the oyster bar. Is it really an oyster bar, or just a bar that happens to serve oysters shucked earlier in the day to be served to unsuspecting or unenlightened patrons?
And, so it was the other day on Iberville, a block off of Canal Street in New Orleans, that my buds of taste began tingling. There was a bar...with oysters! Could it truly be an oyster bar?
|Composite photo - JLR and Felix's|
My beautiful bride, the Belle of Ballast Point, who is not an aficionado of raw oysters ever since she discovered that they are alive when shucked, ordered a garden salad. I, on the other hand, growing up in Northwest Florida eating these tasty treasures from the Gulf Coast - Apalachicola, Texas, and of course Louisiana - had to have some.
I don't remember ordering, nor do I remember Mr. Jackson asking (I think he just knew), but almost immediately perfectly shucked oysters began appearing on the "oyster" bar.
These oysters were perfect. They didn't have that pre-chewed look you get when the shucker doesn't know what they are doing (Tampa, I'm talking to you), they were cut loose from the bottom of the shell, and that glorious liquor was not poured off (still talking to you, Tampa).
Popeye, Michael's coworker asked, "Don't you want crackers and sauce with those oysters?" I replied, "Good tasting oysters don't need anything, and these are good tasting." Popeye smiled and nodded approvingly.
After polishing off a dozen on the half shell, I couldn't resist a dozen of Felix's char-grilled oysters. These hummers were so tasty, savory, and delicious they almost brought tears of joy to my eyes. I am even now drooling at the memory.
All food and several beers came to $63.76. We tacked on 20% for great service.
Editor's note: The Oracle dines anonymously and we pay for all that we consume.