The latest food trend is the promotion of the raw bar, according to last week's Dining Out section of The New York Times. “The raw bar has replaced the dessert trolley as the display case in the dining room,” writes Regina Schrambling. One cause is a growing supply of oysters from all over the world. Some of the city's raw bar venues: Aquagrill, Atlantic Grill, Baldoria, Blue Water Grill, Esca, Guastavino's, Jimmy's Uptown, Ocean Grill and the Park. It's not just the raw oysters that are hot, either: Another story pointed out that cooked oysters are also increasingly popular--despite the fact that the writer had always felt “Sophisticates eat oysters naked on the half shell. Cooking is for people who wear pastels.” Also, almost perfectly timed to prove the trend, on the day after the story appeared, we spotted a passed tray of oysters (by Tentation) at the Lancel store opening event.
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