Kushi Oysters—the Next Kumamotos
I guess the West Coast has been on to Kushi oysters for a while now (they were tracking on Chowhound message boards back in 2008 and have been on the menu at Seattle’s Dahlia Lounge since about then, too). But I’d never tried the British Columbia oysters until last night at NYC’s Gotham Bar and Grill, where chef Jason Hall served them with a yummy pineapple mignonette. They’re awesome—a little larger than Kumamotos but creamy like them, and a little briny, too. Top Chef’s Kevin Gillespie is serving them in Atlanta at Woodfire Grill, and I heard that chef David Myers liked them so much when he tasted them at NYC’s Sushi Seki that he brought them back to his L.A. bistro Comme Ça.