Yesterday, my day off eating tour began at the newly reopened Oyster House. I work just down the street, yet somehow hadn't stopped in yet. Naturally, in the mood for decadence, I went with the classic pairing of oysters and bubbly. Really, sometimes, there's just nothing better in the world.
I started out with a glass of Paras Balta Cava Brut from Penedes, Spain to go with my half dozen Royal Miyagi oysters from British Columbia. The oysters were incredible. They were really creamy with a somewhat fruity/salty aftertaste.
I have to give the Oyster House credit; they were the best shucked oysters I've had in Philly. I really do take issue with restaurants that want to serve oysters for between two and three dollars a piece, yet do a terrible job of cleaning them. I'm willing to deal with a little grit, but if the oyster isn't even separated from the shell, I have to draw the line. So, kudos to the Oyster House. I suppose, based upon their name, they really couldn't get away with anything less.
After the oysters, I moved onto a glass of Bouvet Brut Rosé from the Loire. To somewhat pair with the rosé, I went with a version of my favorite Tria dish: Roasted Beets with Feta. At Tria, the beets are roasted with red onion, honey, and lemon. In comparison, the beets at Oyster House were much less sweet. They were also unevenly roasted and covered in parsley. The Feta was also pretty low quality. Between the pervasive parsley flavor and the boring feta, these beets really didn't match up to Tria. I may be a little biased, but really, I don't want parsley on my beets.
So, I guess I should just stick with oysters at Oyster House. And, well, there's nothing wrong with that.
1516 Sansom Street
Philadelphia, PA 19102