“We purchase them from a company that uses a special cold pasteurization process that eliminates pathogens,” says Chef Dennis Thompson. (The innovative technology involves immersing oysters in water under high pressure that crushes natural pathogens.) Best of all, the oyster retains all its appearance, nutrition, texture and briny flavor.
Narcoossee’s oysters come from Willapa Bay in the southwest corner of Washington State, famous for its abundance of farmed oysters and pristine coastal-plain estuary. The restaurant is serving the plump Pacific or Japanese oyster (crassostrea gigas, for you science fans), which is a little sweeter and creamier than the briny Atlantic oyster.
Oysters are $3 each or $36 a dozen. They’re served with ginger-port mignonette, cocktail sauce and lemon. We’ll splurge with a dozen!