The shucker stacked the opened oysters on top of a bed of cracked ice, piled up on a folding table set up on the corner of Elm Street and the Avenue. He served three different types —Choptanks and Delaware Bays, which were salty, and Chesapeakes, which featured a clean aftertaste. I ordered a half dozen for six dollars, placed a mix on a paper plate and added horseradish cocktail sauce to each. It was a beautiful Friday evening in September and the neighborhood bustled with shoppers and couples looking to make their dinner reservations. Continue Reading →
September 17, 2013
by Geoff Shannon
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