Dishing: Raw Oysters, Tender Steak & Seafood

National Oyster Day is August 5, and whether you’re an aficionado who has slurped from coast to coast, or a newbie who’s ready to down your first, Tender is where you should be that day for its offering of a half dozen for $20. Choose a sampling, or mix and match between three varieties that run the gamut of how great oysters should taste, from the salty Raspberry Point that finishes sweet, to the super plump, large and juicy Blue Points, to the briny, tastes-of-the-sea notes that come from Quonset Point.

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Dishing: Fried Chicken, Central

Dishing With Grace

Dishing: Fried Chicken, Central

By Grace Bascos

French takes on fried chicken are always a little different than the American versions we might be used to. Michel Richard’s iteration at the hands of chef Todd Harrington goes a completely different route than the standard egg-and-bread crumbs treatment. It’s poached and coated with chicken mousse before it gets covered with fresh bread crumbs—and this is a three-day process. The result is one of the crunchiest, most moist pieces of fried chicken you’ll ever encounter. Read more from Dishing.