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Fried Oysters With A Twist At Matyson

Posted by Foobooz on March 1st, 2007

Craig LaBan tastes Matyson’s version of fried oysters.

Instead of the heavy breading typical in local fish houses, Matyson sous-chef Brian Lofink crusts three Virginia mollusks in the micro-crisp of semolina flour. Placed over a bed of wilted Brussels sprout leaves (the trendy green du jour) with a dab of sweet onion jam, the dish then gets an earthy streak of smokehouse love with a drizzle of hot bacon vinaigrette.

Fried Oysters Redux [Philadelphia Inquirer]
Matyson [Official Site]

Related Tags: Center-City-West, Craig-LaBan, Matyson, Seafood

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This entry was posted on Thursday, March 1st, 2007 at 11:44 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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