Top Of The Best Oyster Plates Reviewed In 2018
№1 – HIC Porcelain Oyster Plate, 9-inch
№2 – Oyster Plate by Oyster Plate Cove
№3 – Outset 76225 Oyster Grill Pan
White House China Auctions
The turkey pattern Havilland plates order by President Hayes were hugely popular. Soon they were copied and many fakes were openly sold.
My Tante Julienne’s four oyster plates from this pattern were her pride and joy.
Today, many oyster plate collectors would pay dearly for just one of them. She would be pleasantly surprised at today‘s market price.
You see, it may she came by her four plates, not from buying copies, but directly from the White House.
A lot of White House china was auctioned off when the next President came into term. Her husband had shocked her by buying the oyster plates as a birthday gift in 1882.
Still in business since 1796, the Minton china manufacturers command a presence and respect as one of the finest manufacturers of both porcelain and earthenware.
Founded in Stoke-upon-Trent, by Thomas Minton, he quickly became famous for his cream colored and blue printed majolica earthenware. His bone china and Parian sculptures are still coveted today from that time period.
During the Victorian era, his china became one of the most popular with the “willow pattern.” It was so popular, that even fifty years later, stories about willow china existed in children’s literature.
Parian sculptures from Minton were marble like unglazed porcelain statues that were sometimes done in combination of glazed and painted bone china. It too was hugely popular in the Victorian era, as a status of wealth and culture.
Consider the Great Bay Oyster
Historically and ecologically, oysters are important to the health of Great Bay’s estuary. After all, Native Americans named a feeding water source the Oyster River. As filter feeders, a single oyster can cleanse 30 gallons of water a day. The Nature Conservancy and the University of New Hampshire, together with other partners, are rebuilding the degraded oyster reef habitat. Three and a half million oysters have been added to the system since 200while the restored reefs help maintain fish nurseries and eelgrass beds.
Although oyster seed is inexpensive, the trip to the raw bar is fraught with predation, disease and hard work, but the economics look appealing to aspiring farmers of the sea. Several commercial oyster farmers are working with the project and selling their oysters to local seafood restaurants, including
Goat Island Oyster Company has relationships with Surf and
Jumpin’ Jay’s Fish Cafe. Other farmers include Moose Cove, Wagon Hill and Little Grizzlies, all available at Franklin.
With Great Bay offerings in the mix and top-rated oysters from up and down the East Coast, it’s time to savor the sea and support your local oyster farmer.
Savoring Your First Oyster
Discovering oysters for the uninitiated is a challenge that generally needs to be bolstered by peer pressure and a classic gin martini. It’s a pretty simple technique. With the oyster fork, check to see that, indeed, the shucker has loosened the meat from the shell. After giving a thankful nod to a living creature, delicately lift the half shell from the bed of ice, being careful not to lose the creature’s liquid pooling in the shell.
Have the smooth edge of the shell facing you and lift to your nose and inhale. The aroma should transport you to the sea. Open your mouth and let the meat slide in. Give it two or three chews. Savor the brine. Is it too salty? Some people enjoy the salt while others prefer milder varieties. Swallow.
For beginners, it is recommended to start with a small oyster and have the first one naked. That’s the only way to experience its real flavor before it is masked by a mignonette (light sauce made with shallots, champagne vinegar and dry white wine) or worse, Tabasco sauce. The beauty of the oyster bar is that the server can offer suggestions based on preferences. Select at least two each of the varieties, and start mild and finish with the most briny. Eventually, you will eschew all condiments. Naked is best.
The Story in a Shell
Island Creek Oyster farmers let their best oysters spawn under warm water conditions, after choosing those with the best genetics — a disease-resistant fast-grower with a deep cup to hold a meaty oyster. While spawning, the oysters spew out gametes or larvae that start the process of creating an oyster. It takes several tank changes in controlled conditions before the simple organisms start to set their shells. Some oyster farmers cast the seed at this point into the ocean for wild harvesting while others purchase seed oysters, growing them out in cages of various sizes while they develop larger shells. If you look at an oyster shell carefully, you can see the first hard shell the oyster produced at the tip of the shell.
The perfect oyster shape is teardrop with a deep cup. Some farmers chip off the ends of the oyster to promote that shape. In all, it can take one and a half to three years for an oyster to mature. Looking again closely at the shell, you can see the growth rings as the oyster grows more in summer and less in the winter.
Mermaid Oyster Bar
We visited Mermaid’s Greenwich Village restaurant, which feels like a crisp, modern rendition of a classic New England oyster joint. Two additional Mermaid Inn locations—one on the Upper West Side, the other on the Lower East— offer the same inviting ambiance and happy hour special.
Essex Bar & Restaurant
The presentation was messy (enough so that it doesn’t really merit a picture) and the oysters didn’t blow my mind, but Essex strikes a fair balance by offering up their slightly-above-average Blue Points at an exceptional hour. Whether you simply can’t make it to a bar before p.m. or you’re struck with a spontaneous, late-night hankering, you can rest assured that your oyster needs will be met—without dropping too much of your hard-earned cash. This is the sort of place best visited with friends in tow.The spacious bar area can fit a sizable group, and two floors of tables make it easy to turn a post-work drink into a sit-down dinner.
The Ten Bells
A cozy wrap-around bar gets fairly crowded during happy hour, but additional seating in back makes finding a comfortable spot in this trendy bar fairly easy. Chalkboards line the walls, listing dozens of wines by the bottle and glass, along with charcuterie, a variety of local cheeses, and a diverse menu of French and Spanish-style small plates.
The Ten Bells’ Oysters
Our oysters took a long time coming and weren’t served over ice, but they were so fresh and flavorful that the wait was quickly forgotten. Each day they feature two different oysters depending on what looks best at market. We dined on a half dozen of the briny St. Simon, out of New Brunswick, and Greenport’s large, creamy Widow’s Hole.
Domaine Wine Bar
It’s easy to imagine walking into Domaine at and staying until close, cozied up at a table with some good company, a generous serving of oysters, and a couple of stinky cheeses. Their wine list is exceptionally well-curated, and the promise of live music only adds to the appeal. Did we mention they have a disco ball?
When the bartender told me that they were only serving Blue Points, I immediately lowered my expectations. But the large, creamy oysters on my plate had virtually nothing in common with the flavorless rubber bands I seem to encounter with alarming regularity. Bright and juicy, with strong notes of umami, their quality left me feeling a little guilty that I was only forking over a dollar for each one. It’s worth noting that it’s their policy to send out the oysters still attached to the shell. Unless shucking in view of their customers, the chef leaves the foot, or muscle, intact to assure guests of the oyster’s freshness. It’s a little extra work, but with such great flavor, I’m certainly not complaining.
Claim to Fame
Owner and seafood guru Kevin Davis spent five years running the kitchen when this space was Oceanaire, returning to open his own place when the Minneapolis-based chain filed for bankruptcy.
An impressive array of about 1(and never fewer than five) varieties from smaller farms along the upper West Coast
Shuckers do their thing behind the circular bar that dominates the front room. Sit here if you can.
Squint and the hotel-beige room resembles a clubby East Coast oyster house.
Owner Jeremy Hardy began with five, but now offers about eight types a day, from Puget Sound suppliers Taylor Shellfish Farms and Hama Hama.
A remodel last fall added a bar-type bar and an oyster-type bar with a curved marble-topped counter and wire baskets of bivalves that await your shucking orders.
A growing evening population, but brunch is still the main draw
The row of seats facing a two-tiered array of iced oyster bins is essentially oyster heaven. The new sibling establishment out front, Cafe 56, has a much smaller selection, but that sidewalk-facing oyster bar will be packed come summer.
Ferries, tour boats, and the Great Seattle Wheel—about as waterfront as you can get.
Wash Them Down with
One of the three oyster-friendly (read: acidic and not overly aromatic) white wines listed just above the day’s oyster selection. Elliott’s operations director Tom Arthur judges 150 wines in a six-day span for an annual oyster wine competition, so you can probably trust his judgment.
Make your favorite oyster recipes in your oven or on your grill
Treat yourself to chargrilled oysters made right at home on your grill with stoneware oyster shells from Loftin. Made in the USA, this set of 1shells is made from a proprietary blend of heat resistant and conductive raw and organic materials and is molded and finished by hand so each shell is unique. Just purchase previously shucked oysters and make your favorite recipe in your oven or on your gas or charcoal grill. Each shell is unique in shape in size but on average, one shell can hold about 1/cup of liquid or 1/cup in topping or stuffing. The shells withstand high oven temperatures, direct flame and are dishwasher safe. Each set comes with a burlap bag for storing when not in use.
Watch Loftin Oyster Shells Demonstration Video
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Lemon to serve
To each oyster, add a few drops of gin, about 1/of a teaspoon, and the same amount of tonic water. Top with a slice or two of cucumber and a squeeze of lemon. Serve cold.
1/teaspoon freshly cracked black pepper a squeeze of lemon
Mix all ingredients together and serve in a small bowl on the side
This topping has definite zing, due to the chilli sauce. Substituting the tanginess of vinegar with fresh ginger will add a little kick to your oyster.
The serial number or production number.
Now you know which model you have and from what year it is, this is already important information to determine the approximate value your Rolex. Next you should find out if your Rolex is still all original or if it has non original parts / later service parts. It takes years of practice to learn to compare vintage Rolex in detail but despite this I will try to help you in the right direction.
As your reference number tells you which model you have you now start comparing your Rolex with one from my „reference” list below. Your focus should be on the typo used on the dial, the exact form of the Rolex coronet and if present, the bezel typography. Search for similarities but again, this needs to be done precisely. For your information, the indication „Swiss” or T SWISS T or SWISS T<2at o’clock indicated there was use of luminous on the dial. The first „swiss” only was in use before 196and means the dial is containing radium luminous. This changed in the 196to Tritium with the T SWISS T or SWISS T<2markings.
Here are some general advises for checking out the originality of your vintage Rolex:
So below the reference number is 653for Rolex Submariner Big Crown produced between 1956-1959, then below you see I.56, which means it left production at first quarter 195and all the way down you see a stamp that has shortly been used around 1956, the 1which stands for the (high) quality of steel that has been used.
Now you have an idea of which Rolex model you have, from what period it’s made and if it’s still in original condition (or at least parts of it ) you might want to check out the value by searching the sales results of the mayor auction houses which specialize in offering vintage Rolex. Every specialized auction house has it’s own database of achieved results. Find below a direct link to each of these databases where you can enter the info of your vintage Rolex to find out what a average sales price is in the market since last years.
Every angle is still sharp, the side from the bezel, no marks on the crown or side of the case and also not on chamfer of the bevel.
A unused bracelet is still stiff, you need to bend the links. When removing the band with the push pins before polishing, it will always leave trace marks on the case. That is why the lugs are often sealed with tape before band removal. A clear sign of a service polish are the drilled lug holes, or better yet the sharpness of the lug hole edges. Because once polished, these lug holes will lose the original sharp edges.
Following is a GMT Ref 654also unpolished and unused. Hard to believe that these almost 60 year old Rolex have been tucked away and now see the daylight. In a scale of impossible to find these unused miracles are listing top position. Collectors grail.
Another part to check if a watch has been polished are the chamfers, the bevelled edges between the matte part and the middle case. Tool watches like the Daytona or dresswatches like the DateJust and Daydate did not have chamfers. You will only find them on the Submariner, Milgaus, GMT-Master and Explorer II. Perhaps because of this rarity and value, bevels are particularly loved by vintage collectors. A bevel was merely for esthetical purposes. Each model had its own bevel, the bevel on the GMT-Master was a bit smaller than the Submariner one. This has to do with the fact that the Submariner model was thicker than the GMT-Master and the Submariner winding crown larger.
Another indicator if a watch has been polished or not, is by looking at the fine lines on a watch. If these are not straight, the polishing has been done by hand. Unpolished watches only have a manufacture polish, meaning the case has a satin polish that was done at the Rolex factory before all parts were assembled.Every place where wear and tear could happen is still unused, the crowns, the case back, the lugs, the sides, bracelet, crystal. If you compare the case with the band, you will often see a difference in finish because the band is easier to polish than the case. The lugs are especially difficult to handle, so this is an area that requires extra attention with your magnifier. While attempting to make the case matte again, there will always be a 1mm spot against the edge, impossible for a polishing machine to reach. In fact, you could only do a proper polishing job by taking the whole watch apart.
Eating Fresh Oysters
There is very little chance that anyone will ever convince me that there is a better way to eat oysters than in their natural state. By simply opening the oyster shell, freeing the flesh and drizzling it with an optional squeeze of lemon juice, the true flavour of oysters can be experienced. I am aware, however, that this way to eat oysters is not to everyone’s taste, so will also look at some alternative options.
Fresh Oysters with Salad and Lemon Juice
This is the perfect way in which I like to enjoy fresh oysters. When the oysters have been shucked, try not to spill any of the water that will remain in the cup along with the oyster. Simply check carefully for any loose remnants of shell, which should be removed.
I have served the oysters as shown below on a bed of shredded lettuce and finely sliced white onion, tossed in black pepper and salt before being plated. A tomato half provides the additional garnish and the lemon should be squeezed on to the oysters prior to eating. The oysters should be lifted one by one and tipped in to the mouth from the blunter end, water and all. The oysters should be allowed to glide over the palate and swallowed whole. It is the taste buds at the back of the mouth and in the throat which will pick up on their delicious, natural flavour.
Fresh Oysters with a Simple Salad and Wedge of Fresh Lemon
Fresh Oysters with Herb and Cheese Crust
This way of preparing oysters is a small concession to those who would rather eat their oysters cooked. Although the oysters themselves are not cooked, the process of forming the crust on top of them does heat them through.
The crust is a mixture of equal portions of cheese and fresh breadcrumbs, with a little freshly chopped basil and finely chopped red bell pepper. Freshly ground black pepper is added for seasoning.
The oysters are shucked as normal but in this instance, the water is drained away. A teaspoonful or two of the mixture is carefully added to the top of each oyster and the shells are placed under a hot grill for about six or seven minutes, until the crust is browned. Care should be taken when lifting the oysters from the grill shelf to the plate, as the shells are likely to have become very hot.
Cast your vote for these oyster serving suggestions!
Still not Convinced of the Merits of Eating Fresh Oysters?
If you would still prefer to eat your oysters cooked, as part of a more complex recipe, below are some links which you may find of use:
Art on the half shell
Back in the days before refrigeration, oysters were considered off limits during months without a “r” in their name. Today bivalve lovers will find the object of their affection on menus year-round—as well as in shops and galleries citywide. Check out:
Crescent City Cooks, for locally made ceramic oyster dishes and platters
Gallery Orange, home to artist Carlos Lopez’s mollusk still lifes
The Historic New Orleans Collection, where shellacked shells are shaped into trees
Mignon Faget, for shell-shaped jewelry with pearl accents
It’s a paradise for seafood lovers
Brittany partly has the tides to thank for the abundance of seafood. The tidal range here is one of the highest in Europe. This makes the coastline perfectly suited to farming both common rock oysters (huîtres creuses) and the native flat oysters (huîtres plates), which thrive in the waters of the Baie du Mont St-Michel.
To taste them, there’s only one place to go, the undisputed oyster capital and “one-mollusc town” of Cancale. The oyster beds here stretch out almost as far as the eye can see. Oysters are shucked so frequently by seafront stalls that a mountain of shells threatens to breach the sea wall like a high tide.
Spend a few hours in one of the unpretentious seafood restaurants and you’ll soon find yourself slurping down a cool half-dozen huîtres, grappling with little brown shrimp, prying the sweet meat from lobsters’ claws and getting skilled with a toothpick as you pluck little black sea snails from their shells.
If you want to be resolutely Breton, a mug (bolée) of cider – the drier the better – is a good accompaniment. Better is a glass of frostily crisp Muscadet, made from Melon de Bourgogne in the neighbouring vineyards of Nantes. (Brittany’s historic capital becomes temporarily Breton once again as soon as oysters come into play.)
It’s the only place to settle the crêpe vs galette debate
Most visitors, however, arrive in Brittany with one thing on their mind: pancakes. Luckily there are a slew of places waiting to indulge your every batter-based fantasy – from vans selling galette-wrapped sausages smothered in mustard to little crêperies like the Crêperie du Port in Saint-Quay-Portrieux that offer cookery lessons to visitors.
Traditionally, galettes and crêpes are eaten in the same meal. Savoury buckwheat-flour galettes come first, topped with combinations like ham, egg and cheese (the “complete”). White-flour crêpes are served for dessert. Forget about nutella, if you want to embrace all things Breton, you need to drizzle your pancake with salted butter caramel sauce. à la bretonne! by Jérôme Decq via Flickr (CC license)
Culling reduces the spatfall that may have accumulated on an oyster’s shell and helps grade oysters into various sizes.
Regular inspections are necessary and the culling process can be very time-consuming and labour-intensive. Some recent advances have involved covering the oysters in a special coating that prevents spat and unwanted species from attaching to the oyster’s surface.
A more common practice is immersing oysters in a hot water bath of 82°C for 3 seconds. The aim is to kill off all small spat that cannot tolerate high temperatures because of their smaller size and thin shell. This method is easily performed on aquaculture farms that use the BST longline system, trays and even sticks. In many cases, it can be done on the water – an immersion tank is placed on the barge and pre-heated to 82°C. Oysters are removed from the longline or racks, placed directly in the hot water, and then returned to their original positions.
Oysters are generally large enough to market in 2-years.
The qualities that determine the grade of an oyster are size and condition of the meat. Rock oysters are marketed as ‘bottle size’ at 29-40g (whole weight) and as ‘plate size’ at 40-67g. Oysters less than 5cm are returned to banks or trays for further growth.
Bottled oysters are ‘shucked’ (opened) with a knife and the body of the oyster removed by cutting the muscles joining it to the shell. The oysters are rinsed in fresh water and are bottled in clean fresh water with salt added.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Oyster Plates wisely! Good luck!
So, TOP3 of Oyster Plates
- №1 — HIC Porcelain Oyster Plate, 9-inch
- №2 — Oyster Plate by Oyster Plate Cove
- №3 — Outset 76225 Oyster Grill Pan
My name is Reginald Meyer and I am a Journalist Reviewer. I graduated from New York University Continuing and Professional Studies - New York, NY
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276 5th Ave Suite 704 New York, NY 10001
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Contact me if you have any questions:
276 5th Ave Suite 704 New York, NY 10001
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