The raw bar menu at a serious restaurant can look like a geography exam — names of bays and inlets and small coastal towns printed in two columns with no explanation of what any of them taste like. Most people point at something and hope for the best. There is a better way. Oysters are one of the few foods that taste specifically of where they come from, and once you understand the regional logic, the menu stops being intimidating and starts being a set of options you can actually navigate. Here is how to read it.
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