Restaurant week and oyster ramblings

Restaurant Week has started in Southern California, and MOH and I spent our Saturday evening trying out an oyster bar in Newport Beach. Restaurant Week is a great opportunity to try out new cuisines at an affordable price. If you're looking for new places to eat with friends or family, but haven't quite had the opportunity to venture out, Restaurant Week is the best time to try. Most restaurants feature set menus for lunch or dinner and offer wide varieties for anyone's unique dietary needs.

This weekend, we went to Fly N Fish Oyster Bar, this great restaurant located right off the Newport Beach. This place offers a beautiful sunset view in addition to a wide selection of seafood items, such as their infamous fish n' chips. For my meal, I ordered an oyster sampler and the lunch special with fish n' chips. While my food was pretty good (who can resist salty, perfectly seasoned "chips?"), I couldn't help but compare Fly N Fish to my experience at another oyster bar in Costa Mesa, which remains my favorite place to gulp on raw oysters.

Shuck Oyster Bar is this great little "hole in the wall" that specializes in seafood dishes. If you're not into seafood, they also make a mean grilled cheese and seafood medley stew that is so delicious, you won't be jealous of your friends slurping on delicious oysters.

I think oysters have a bad rap. Many people will cite the texture of the oysters as too booger-like to want to try, but I think oysters deserve second chances. If your only experience of eating oysters is through the can, you're missing out on how infinitely better raw, chilled oysters taste. It's like eating the ocean in your mouth, similar to taking a bite of uni (into sushi? If so, try uni at least once - it's truly briny in nature and salt laden, but so creamy and rich against the rice background) . Not a fan of oysters? If courageous enough, try one and believe me, you won't look back. Fresh oysters slip and slide so smoothly down your throat, you'll down 6 before you know it (trust me, I have experience). Each oyster has a distinctive taste, whether it's more firm or cushiony in texture, or more tame or briny in taste (depending on the source), every oyster has a different tale to tell. Try it! Don't try it for the aphrodisiac qualities (I'm skeptical about this and the literature out there on this claim is a bit scarce) - try it for the burst of flavor.

Assortment of oysters (photo courtesy of Guillaume)

Haven't had enough experience to know what oyster types you like? Or not even sure how many oyster types there are? Not to worry - oyster bar staff are normally extremely nice and knowledgeable. Similar to wine connoisseurs, the staff explain each type of oyster they have on hand, ranging from location of origin, to texture, to "brininess."

After our Saturday dinner, MOH and I spent Sunday running errands, heading to the beach, and lazing about with our babies. We have slowly transitioned giving Lily, our rabbit, full access to the entire apartment and she seems to be enjoying her new found freedom. She's pretty mobile, but most of the time she likes to stare, scowl, or give us the stink-eye when we eat dinner or watch T.V.

Lily's trademark no nonsense look

While our little venture during Restaurant Week didn't quite meet up to our expectations, the weekend is still young, and has provided a much needed break from the hectic work week.

Here's looking at a better week to come! Until next time, happy eating all!

Got a "go-to" place that you have in your hometown? If so, let me know - MOH and I are always into trying new things. Doesn't matter if it's not in California!