One of my favorite things that
@inahalfshellist does is put bad shucks (and photos of them) on blast. I’ll be FRANK - when
@henrietta_red opened, I was not a skilled shucker and, despite having worked in great restaurants, I hadn’t done my oyster bar homework. I knew I loved to eat them, and that I wanted to see a better selection in Nashville, and that was it.
The first time
@pk_rolf came in to eat, I asked for his feedback and he was brutally honest that our shucks were unacceptable. Lemme tell you, that was hard to hear! But that’s good leadership. He did me a favor - thanks, Chef. Now it’s one of the most important things we train and do in our restaurants. I cringe every time a see a photo of something we did before that time.
Think of a poorly shucked oyster like an apple that someone dropped on the floor, cut in half, and served you on a pretty plate. An oyster that looks like it’s ABC (already been chewed) probably isn’t worth the premium you’re paying for it, sadly, cause those little guys are grown and handled with such incredible care!!!!! I know, I’ve seen it first hand.
SO, pay attention when you go out to eat. There are three more oyster bars in Germantown than there were when we opened in 2016, and I hope they offer the same level of care that we do cause gosh darn, that’s a lot of competition from outside markets. If the oysters take a little time…slow down, enjoy your wine and your company, chances are someone is carefully shucking them for you - out of respect for the product and the customer.
This week in Seattle, I’ll be on a panel for the
@oystermasterguild with Julie Qui
@inahalfshellist and I’m so honored! She’s one of my oystie heroes! If you love oysters, give her a follow 🦪
The oysters pictured in these slides were shucked tonight at
@judith.tavern in Sewanee by a brand new employee. Proving that landlocked restaurants, on rural mountains, with new staff, can also serve great product. Proud! Come out and visit us in Nashville or Sewanee! See you soon! ♥️
