
Pilot’s main deck (© Kasper van Laarhoven)
Pilot’s main deck (© Kasper van Laarhoven)
(Photo: Luisa Rollenhagen)
You’ve probably gone to your fair share of $1 oyster happy hours, or guzzled an oyster shooter or two– maybe you’ve dipped fried oysters in a nice aioli. But have you ever had them pickled? Or poached in butter, cream, and sherry? Marco Canora, owner of acclaimed Italian restaurant Hearth, plans to go beyond the usual raw-bar menu when he opens Zadie’s Oyster Room on Thursday.