NYC PSA

Brad, they do have La Lune and Fourchaudes, in a richer chenin idiom.

I am puzzled by the reds, too, but I think they do a lot of bar business. They may also be planning to expand the menu.

And what they really go for is the absinthe.

As for the Sauternes, why don't you give it a go and report back?
 
originally posted by SFJoe:
Brad, they do have La Lune and Fourchaudes, in a richer chenin idiom.

I am puzzled by the reds, too, but I think they do a lot of bar business. They may also be planning to expand the menu.

And what they really go for is the absinthe.

As for the Sauternes, why don't you give it a go and report back?
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I've done it with roasted oysters. Surprisingly, it works.
 
originally posted by Marc D:

Personally I think these Pacific oysters are at their best in late winter and spring, and their taste declines in the summer.
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I agree.
I don't eat the Gulf coast oysters but I suppose for health reasons the summer might be the most dangerous time.
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There is considerable data to that effect.
 
In the Pacific, at least, I thought that the rule arose from the timing of dinoflagellate blooms. Brevetoxin exposure tends to degrade the experience.

Mark Lipton
 
originally posted by MLipton:
In the Pacific, at least, I thought that the rule arose from the timing of dinoflagellate blooms. Brevetoxin exposure tends to degrade the experience.

Mark Lipton
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The red tide definitely closes the beds during the summer when it happens.
I guess I was referring more to the summer spawning ruining the flavor, mentioned in Jeff's link.
 
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