#oysters

#oysters

For many, going out to a restaurant is a treat, so the last thing anyone wants is bad food. That really puts a downer on the whole experience. That's why we turned to Reddit to see what restaurant workers would never order. After all, they spend most days in the kitchen or serving customers, so they see and hear things behind the scenes that most of us don't.

When it comes to exploring Black foods, cultures and histories in the U.S., author Anela Malik says her book, "American Soul: The Black History of Food in the United States" (National Geographic, $40) is just a starting point. Because while Black history is vital, the present and future are also important to understand, she says. In an effort to do that, the book highlights a range of recipes and introductions from some of the contemporary voices in Black culinary leadership today.

The place is a real looker - minimalist and monochromatic interiors with plenty of stainless steel and exposed features - and the menu is more than a match, showcasing the best seafood from across the UK in dishes inspired by the coastal regions Italy, Spain, Portugal and France. Given oysters are in the name, it's no surprise that Noisy Oyster has them on the menu,

After the frenzy of the summer tourist season, towns along Cape Cod, much like oysters themselves, prepare for hibernation. Restaurants, inns, and seafood shacks shutter for the season. Children go back to school. Beaches and ponds become desolate. And the chill of October nights signals to the oysters resting on the seabed to fatten up. This is the beginning of the best months to eat oysters.

Oyster stuffing is a classic dish on any Northeaster's Thanksgiving table. Contrary to popular belief, oyster stuffing shouldn't taste fishy or like oysters. If done correctly, it is the perfect combination of tender shellfish, savory herbs, and buttery breadcrumbs. It makes for an elevated Thanksgiving stuffing that is easy to cook and will bring a coastal twist to your Thanksgiving dinner. However, as those who have eaten them know, bad oysters can easily ruin a delicious dish.

The words "trendy" and "seafood" went hand in hand back in the '60s and '70s, with the rise of novelty-shaped tuna mousse and cocktail shrimp, dishes that once appeared on nearly every American dinner table. Seafood also often found itself on the bougiest of platters at upscale events, always associated with sophistication.

Oris has introduced a limited edition watch named New York Harbor II to support the Billion Oyster Project, aiming to restore New York's oyster population and clean the harbor.

Eating bad oysters can have serious health consequences, so knowing how to tell if your oysters are good enough to eat is a handy life skill.

“Then once we opened, people have just [had] honestly positive, amazing energy, and it's been busy, so that's a good thing,” said Gaga.

The conditions off the northeastern arm of New England are perfect for cultivating oysters: Exceptional salinity levels, clean water, and ideal temperatures create this unique terroir.

"We fill that missing piece," said Tim Macklin, a co-founder of Collective Oyster Recycling & Restoration, the nonprofit group leading the effort.

"Airports, just like other concessions and concepts out there, are becoming more experiential. The airport that you're visiting can be just as much of a destination as where you're going, so it's a reflection of the local city."