If rare and exclusive foods are your thing, this is for you: last weekend a San Francisco restaurant launched its own breed of oyster, served no place else.
Waterbar, a leading seafood eatery in the City By The Bay, just debuted the “Golden Fog.” Cultivated in the glacially-fed Washington waters, the Golden Fog is described as mild and plump with a subtle sweetness up front and a gentle, briny finish. While many consumers are apprehensive about farmed fish, oysters are among the very best candidates for aquaculture, and many of the oysters most desired by top chefs and served at America’s best restaurants are farmed. Sustainability experts like the Monterey Bay Aquarium tout the benefits of farmed bivalves.
“Here at Waterbar we have an impressive daily menu of fresh-caught, sustainably raised fish as well as the most expansive selection of oysters on the West Coast,” said Executive Chef Parke Ulrich. “We’re proud of the relationships we have developed with our incredible seafood and oyster purveyors and we trust them to provide us with only the very best. To work with Lou Guttilla in Washington State to identify a proprietary oyster for the restaurant takes that feeling of community and partnership to an entirely new level.”
To read the rest of the story, please go to: Forbes