I hail originally from the Pacific Northwest where I grew up shucking and grubbing on oysters regularly.
Little did I know there's more ways to skin a bivalve mollusk than my childhood on the beach had taught.
BBQ oysters? No thanks, I thought. Then had 2 more.
Grilled and slathered in garlic and lemon...now we're talkin'. Yes, another.
Briefly introduced to odd sauces, seared on one side, raw with a variation of cocktail condiment previously not encountered and even baked with crab.
Good drinks and attentive service to boot.