Oyster Week quickie -- the Oceanaire
Did anyone make it out for Baltimore Oyster Week?
I went down to the Oceanaire Seafood Room. The Harbor East restaurant, which recently welcomed a new chef, John Taylor, hadn't come up with anything special for is participation in the promotion. It wasn't obligated to, but it felt to me like a missed opportunity.
The bar area, meant to evoke the streamlined decor of a transatlantic ocean line, remains a posh setting, and the oyster selection last night was an impressive mix of East and West coast varieties. We put together a Virigina Dozen, 3 each of Rappahannock, Barcat, York River, and Stingray Bay. The oyster presentation is top-flight -- a cocktail sauce with shaved horseradish is commendable. Then, a plate of Oysters Rockefeller -- traditional all the way, blameless, and so what.
I'm not convinced anyone at the Oceanaire knew about the oyster week promotion, and I'm still not sure why we weren't shown the bar menu, which is exactly what we would have wanted.