First Annual Oyster & Beer Festival In NYC Delights Event Attendees

The first annual Oyster & Beer Festival included unlimited samples of oysters along with other seafood, live music, beer, wine, and spirits.

NYC welcomed the first annual Oyster & Beer Festival at the Tunnel in West Chelsea this past weekend. The event featured unlimited samples of oysters, seafood, beer, wine, spirits, and live music.

The gamut of raw oysters at the event came from both east and west coast, including Empire (NY), Chatham (MA), Mantunuck (RI), Penn Cove (WA), and Bajamotos (Mexico), just to name a few.

In addition to raw oysters, the event served New England Clambake with lobster, clams, garlic, potatoes, corn, kielbasa, and red onion, as well as Southern-Style seafood boil with shrimp, clams, mussels, and garlic.

Attendees also enjoyed a wide selection of beer, wine, and spirits, such as the Pumphouse wine, which stores its wine on top to retain freshness.

All The Lobster (...And Other Delicious Seafood) Dishes You Must Try At Ed's Lobster Bar In NYC

Ed’s Lobster Bar, which serves everything from New England-style lobster roll to creamy lobster ravioli, is a Soho staple and one of the best seafood restaurants in the city.

Tuna Tartare

Big chunks of fresh, raw tuna is tossed in creamy aioli to create this perfectly shareable appetizer. The tuna tartare is surrounded by thin slices of crispy, fried zucchini.

Bacon-Wrapped Oyster Sliders

In between grilled sesame buns are bacon-wrapped and deep-fried oyster topped with fresh tomatoes and lettuce. These slides are out of this world.

Lobster Meatball

The lobster meatball is like nothing you have ever had before. The huge meatball is made of lobster meat, and then lathered in rich marinara sauce, cheese, and parsley.

Lobster Roll

This signature dish surely will not disappoint. In between buttered, toasted buns are huge chunks of sweet, succulent lobster meat (claws, tails, and everything in between!) lightly tossed in mayonnaise.

Lobster Ravioli

Another fan favorite, the lobster ravioli is filled with generous amount of lobster meat. The ravioli is cooked perfectly al dante, and is served in rich, cream sauce with mushroom.

All The Delicious, Aphrodisiac Oysters At Thrillist’s Annual Empire Oyster Event

From freshly-shucked raw oysters from a dozen NY oyster farmers to mouthwatering, oyster-inspired eats from top restaurants in the area, Thrillist’s Empire Oyster event did not disappoint.

Oyster Pancake from Seabird

Fried oyster bites topped with pickled coleslaw, tartar sauce, and squid ink sauce on top of savory squid ink pancake - the Oyster Pancake also won People’s Choice award!

Oyster Ceviche from Swine

Fresh oyster topped with limoncello, gremolata, and annatto

Kumamoto Oyster Salad from Soju Haus

Sweet Kumamoto oyster with pickled Korean vegetables, sauce, and a roll of turkey meat

Oyster Ceviche from Littleneck

Plump oyster topped with leche de tigre, cucumber, and fine herbs

Smoked Oyster from Metropolis

Smoked oyster on the half shell with thousand island topping that included chopped veggies, olive oil, and mini croutons

Raw Oyster from Schiller’s Liquor Bar

Raw oyster with smoked, creamy coleslaw, BBQ sauce, and bacon bread crumb

Oyster Etouffee from Docks Oyster Bar

A little Southern favorite! Steamed oysters in rich etouffee with peppers, onion, celery, roasted tomatoes, and Cajun shellfish sauce.

Crispy Oyster Taco from L&W Oyster Co.

Smoked and fried Long Island oyster with crispy apple-jicama slaw and roated garlic aioli inside black mini taco shell

Grilled Oysters from Goodnight Sonny

Grilled oysters cooked with hickory smoke and served with herb butter

Oyster Escargot from The Fat Monk

Long Island oyster encrusted with parsley and Pernod butter

Best Oysters And Beer Pairings You Must Try This Summer

We all know of popular food and drink pairings like steak and red wine, fish and white wine, and wings and beer. But have you ever thought about pairing freshly shucked raw oysters with refreshing, unfiltered cask ale beer? Enjoy the delicate, sublet flavors of any of these East Coast oysters from Blue Island Oyster Farm, the leading oyster and clam distributor in the New York area, with a great selection of beer fromBlue Point Brewing Company, the first craft brewery in Long Island.

Blue Point Oysters

World-renowned for their exceptional appeal, Blue Point Oysters are distinguished by their moderately briny flavor, sweet crisp body, and slightly mineral, celery-salt finish. These oysters are cultivated in Long Island’s Great South Bay in strong tidal currents that are full of nutrient-rich plankton, diatoms, and algae. The unique environment of Blue Point Oysters lends to their firm texture with a sweet aftertaste that sparkles with salinity.

Naked Cowboy Oysters

Named after the iconic street performer in New York City’s Times Square, the Naked Cowboy Oysters are one of the few wild oysters hand-harvested by the scuba divers of Long Island Sound. True to their wild nature, Naked Cowboy Oysters tend to have many variations in flavor and appearance. Because wild oysters grow more slowly than cultivated oysters, it can take about 3 years for Naked Cowboys to reach market size. This leads to their firmer meats with a richer, more complex flavor with strong mineral accent, smooth texture, and refreshing brininess.

Peconic Bay Oysters

Founded in Great Peconic Bay in Long Island, Peconic Bay Oysters are Atlantic oyster that are between 3 to 5 inches in size. These oysters have plump meats with a full flavor and buttery finish. Slurp down ice-cold, slick Peconic Bay Oysters topped with garnishes of your choice like horseradish, cocktail sauce, or champagne mignonette.

Toasted Lager

Brewed using six different grains to perfect a balanced flavor of malt and hops, the award-winning Toasted Lager is Blue Point Brewing Company’s flagship and most popular brew. The classic American amber lager also uses a special proprietary lager yeast to infuse exceptional, long-lasting smooth finish that pairs perfectly with fresh oysters.

Oatmeal Stout

If you are a fan of darker brews, then you will love the Oatmeal Stout. A unique combination of pale, crystal, chocolate, and roasted malts with flaked oats create deeply malted and silky stout that is full of rich flavor that just begs for more.

Blueberry Ale

The golden Blueberry Ale provides a crisp flavor with a hint of blueberry and mild hops finish. The balance of lively berry aroma with session ale leads to a refreshing taste that can be enjoyed year-round.

Hoptical Illusion

Hoptical Illusion is another award-winning, American-style IPA that infuses all the intense hop flavors you have ever dreamed of. Made using the freshest hops, including a rare type hand-selected from a small farm in Oregon, Hoptical Illusion will certainly entice your taste bud.

A Hearty Meal With Generous Portion At A Parisian-Style Brasserie

Gaspar Brasserie

You will feel like you have been transformed into a Parisian brasserie upon enteringGaspar Brasserie. Located in SF’s Financial District, the restaurant exudes all the flairs and ambiance of a Parisian brasserie, starting with its warm and vibrant interior featuring crimson leather seats, textured wooden walls, and antique chandeliers, as well as a menu that features classic French dishes with a Northern California influence.

Les Plateaux de Fruits de Mer ($66/$100)

The imposing Les Plateaux de Fruits de Mer ($66 for petit, $100 for grand) highlighted a selection of fresh, chilled seasonal seafood. According to our knowledgeable waiter, the small tower is appropriate for a group of 2-3, while the large is fit for 4-5 people. Our small tower included three varieties of oysters (half dozen total) served with champagne mignonette, jumbo shrimp with cocktail sauce, poached octopus with green olives, and a half lobster. All the seafood, from the perfectly seasoned octopus to the plump shrimp, was extremely fresh and mouthwatering.

Grilled Côte de Porc ($27)

Per the waiter’s recommendation, I opted for the Grilled Côte de Porc ($27). Over a bed of herbed spaetzle and shaved Brussels sprouts was a big piece of lightly seared, bone-in pork loin with juniper-mustard sauce and heirloom apple. The lean piece of pork was a bit pink nearer to the bone, but I enjoyed the balance of sweet and savory from the apple and the mustard sauce. I wished the spaetzle, which was unfortunately a bit “flat,” had a chunkier, chewier texture. The portion was extremely generous.

Braised Beef Short Rib ($28)

I also tried the Braised Beef Short Rib ($28), another entree with a huge portion. The tender, fatty short rib was glazed with Bordeaux gastrique and topped with sauce verte atop a bed of baby root vegetables. Like the pork, the short rib also had an interplay between sweet and savory from the glaze and the green sauce. The baby root vegetables of colorful heirloom carrots, beets, and cipollini onion highlighted fresh, seasonal vegetables.

Moelleux Au Chocolat ($10)

The Moelleux Au Chocolat ($10) was like an exciting firework in my mouth, providing a memorable sensory journey through its different flavors and textures. Accompanying a moist chocolate lava cake with warm, ooey center was a dollop of cool chocolate mousse, crunchy “cocoa puffs,” and creamy vanilla-rum anglaise. This chocolate lover’s dream was such a delightfully sweet ending to a hearty meal at Gaspar Brasserie.

My Favorite Bites And Drinks At The Eddy, A Charming “Black Sheep” Of Curry Row

Amidst a stretch of nondescript Indian restaurants in Manhattan's East Village, The Eddy - a charming New American restaurant - appears to be the black sheep of Curry Row. But there is nothing disgraceful about being an outcast in this case. In fact, The Eddy stands out even more with its creative cocktails and flavorful fare that have delighted diners since it opened about 1.5 years ago.

DRINKS
While my typical go-to drink is a glass of Cabernet, I had to make an exception to try The Eddy's signature cocktail. From its expansive drink menu, the cocktail that immediately caught my eyes was the Bedrock Fizz.

Bedrock Fizz

This dreamy concoction combined Old Tom Gin, apricot brandy, and Aperol that has been infused with Fruity Pebbles. On top was a fluffy bed of meringue, which was created by shaking cream and egg white for approximately 30 minutes. The bartender then poured a glass of fresh seltzer for a dramatic rise of the meringue and sprinkled a spoonful of colorful Fruity Pebbles. Soon enough, I was drinking (...or perhaps, "biting" into) the most whimsical cocktail I have ever tasted.

APPETIZER
The Bedrock Fizz was just the beginning of my food journey at The Eddy, whose food menu draws flavors and inspiration from around the globe to spotlight seasonal produce and local proteins. The tapas-style appetizers were ideal for sharing. Some of my favorites included:

Crab Toast with Cilantro Aioli + Guajillo Chili

Atop a grilled, bite-sized toast sat a generous portion of lump crab meat mixed in with cilantro aioli. The crispy toast was then drizzled with guajillo chili sauce for a subtle kick of spiciness.

Butter Poached Barnstable Oysters with Sunflower Granola

I no longer have any qualms about eating cooked oyster after trying this dish. The plump, butter poached oysters were not only seasoned perfectly, but also topped with sunflower granola for that crunchy texture.

Beef Tendon Puffs with Dill Creme, Smoked Trout Roe, and Charred Onions

There was a lot going on in this dish. The airy, crunchy beef tendon puffs were dressed with a dollop of refreshing dill creme and topped with salty, smoked trout roe. The chef sprinkled charred onions (don't be fooled...it's not seaweed!).

ENTREE
I couldn't decide between land and sea for my entree. Luckily, the solution presented itself: Get both and share with my friend!

Seared Scallops with Pioppini Mushrooms, Cashews, and Bonito Carrot

Sometimes I receive a plate of food that is too pretty to eat - and this scallop dish was one of them. The plate included three plump scallops that were perfectly seared on the outside with charred edges and juicy, chewy inside. These scallops were laid on top of golden bonito carrot puree with a side of sauteed pioppini mushrooms, carrots, and other greens.

Wagyu Chuck Steak with Crisp Potatoes and Charred Lettuces

The medium rare wagyu chuck steak from The Eddy was so tender, and I finally understood what it meant by "melt in your mouth." The steak had just enough fattiness to add flavor without tasting too greasy. The crispy potatoes and charred lettuces on the side complement the dish.

DESSERT
No matter how full, there is always room for dessert! At this point, I was done deciding between option A and option B. I wanted to end the dining experience at The Eddy with a loud bang, and order all the desserts on the menu.

Malted Milk Ice Cream, Caramel Apple, and Cardamom Panna Cotta

The Eddy magically combined both sweet and savory flavors to its desserts. The creamy Malted Milk Ice Cream had oozing Amaro Abano foam on top with crunchy pistachio crumb and celery. The tender Caramel Apple with walnuts and smoked milk foam had crispy cheese cracker on the side for another layer of flavor. Finally, a bed of Concord grape ice topped with basil, olive oil, and sea salt laid atop creamy cardamom panna cotta for the perfectly refreshing way to end the meal.

Small Plates and Drinks at Russell House Tavern

Russell House Tavern is a popular destination for 21+ college and grad students looking to enjoy drinks while mingling with their friends, as well as to eat some scrumptious bar food. It offers a friendly gathering spot for many occasions, ranging from casual lunch breaks on the patio to after-hour cocktails in the ground floor tavern to special events in the private dining room downstairs.

On typical weekend nights, the bar bustles with people catching up over drinks. It is almost impossible to squeeze in and find a spot to seat! I came with a group of about eight people, so it took a while to get seated. We originally intended to just get drinks, but the waitress told me that we can be seated in the island if we ordered some food. Why not?

This is the restaurant's signature House Charcuterie Board ($13), which consists of chicken liver pate, smoked fish rillette, smoked pork rillette, guanciale, lonza, bresaola, and prune & honey jam. I had no idea what most of them were when the waitress explained them to me. They all sound so foreign! The smoked fish rillette (the salmon-colored spread in the bottom left corner) tasted like more textured version of salmon cream cheese. The prune & honey jam was extremely sweet. I didn't try anything else on the board.

The Archer Farm Steak Tartare ($10) was served with Cavendish Farm quail egg yolk and a side of toasted caper brioche. The steak tartare also had chopped scallions, celery, and other vegetables mixed into it and shaped in the form of a burger patty. I am a huge red meat lover (literally, red), so I enjoyed the bite of the tartare. It's amazing how the egg yolk can hide the raw-taste in the meat.

The House-Made Cotechino Sausage Pizza ($13) with Linny's Tomato Gravy and housemade ricotta was really, really greasy. I didn't try the pizza, but it didn't even have crusts at the edge, which is my favorite part of any pizza (though most people would beg to differ...)

Russell House has $1 oyster after 11pm, but we got there too early to take advantage of the deal. We ordered 8 Island Creek Oysters ($2.50 each) with sweet pickle mignonette and old bay cocktail sauce. The oysters were juicy, but not as plump as I would have liked.

The final small plate we ordered was Chilled Jumbo Shrimp ($12) with avocado, honeydew, and serrano pepper. It had drips of olive oil on the plate as well. I honestly couldn't taste any avocado in the packed, can-shaped honeydew salad. The shrimps were, indeed, jumbo.

We definitely ordered too much food because some people left early even before the food came out. A feast for 5 people? I don't oppose ;)

Crab and Lobster for Lunch at the Red House

Restaurants in Harvard Square offers plenty of patio seatings even though they are utilized only a couple months during the year. When the weather is nice, it is definitely to your best interest to take advantage of outdoor seatings. I went to the red house for lunch. I have been here before a couple times, but this was my first time coming for lunch. For a starter, my friend and I ordered the baked stuffed Cape Cod oysters ($9) with spring onions, shiitakes, & buttered crumbs to share.

The color of the dish was phenomenal, especially the pink hue of the pickled onions. I personally prefer raw oysters. The stuffed oysters were a bit heavy for my liking and I wasn't a huge fan of the artificial taste of the buttered crumbs. The thin bed of lettuce left something more to be desired.

The Maine crab cake sandwich ($13) with chipotle-caper remoulade was served as two sliders. It also had a side of greens and potato salad.

The buns for the sliders were nothing special. They just tasted like dinner rolls you get in the dining hall. The crab cakes were fried crispy (I asked to see if they could be baked instead, but no luck), but it lacked the lumpy texture of a rich crab cake. The potato salad, made with red potatoes with skins, also had lots of mustard seed. Interesting.

The chipotle-caper remoulade added creamy, a little spicy tang to the sandwich. I think they should change the name to crab cake sliders as opposed to crab cake sandwiches...

Finally we had the lobster risotto ($25) prepared with fresh lobster meat, dandelion greens & triple cream brie.

The dandelion greens were really bitter! Granted that I have a salty taste, this dish was sort of bland and had too strong of a creamy, cheesy taste rather than savory. I would have liked to see more lumps of lobster meat.