Category: Kusshi

Miami Slurp Sensation: Lure Fishbar Debuts

4/18/2014

A fab new spot for slurping oysters has opened in South Beach, Miami. Lure Fishbar, located in the Loew’s Miami Beach Hotel, is a stylish raw bar, sushi bar, and seafood restaurant. Dine inside in upscale comfort, or outside on the patio with views of the pool and the sea. Either way, the oysters will taste divine.

On a recent visit (last night!) Lure offered four varieties: two east coast (Blue Points, NY; Wianno, MA) and two west coast (Kumamoto, WA; Kushi, BC). We opted for the Wianno (pure Cape Cod! clean, briny, crisp finish) and a fave of mine from BC, Kushi (plump, sweet, creamy taste with crunchy texture, minerally after taste).

Most readers know that I prefer my oysters naked, but Executive Chef Josh Capon stopped by the table and twisted my arm to try a couple of his toppings, a Jalapeno Ponzu for the Kushi, and Pineapple Salsa for the Wianno. Well I have to admit, I was impressed. The salsa was delish though (for me) it overpowered the delicate flavor of the Wianno. As for the Jalapeno Ponzu—it was spectacular! A light crunch and slight heat from jalapeno still let the oyster shine through. Bravo!

Lure Fishbar, Loews Miami Beach Hotel, 1601 Collins Ave, Miami Beach, 305-695-4550, http://www.lurefishbar.com/

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Toronto Oyster Roundup, Day 1: Pure Spirits

10/5/2013

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Pure Spirits Oyster Bar is located in the Distillery District, an area with more than 70 culinary, cultural and retail establishments in restored red brick, Victorian-era buildings of the Gooderham & Worts whiskey distillery. Stylish and casual, the place was quiet at the early hour of 5:30 but I imagine the place gets packed at a later hour. We sat at the bar, surveying the iced selection of seven varieties, and chatted with Calvin Lee, junior sous chef.

We ordered a plate of eight oysters, two each of four varieties, and I wheedled commentary from John Baby: Virginicas, an Eastern oyster grown in Washington State (“Front of tongue tastes Eastern, middle…Western, then metal kicks in.”); Lucky Limes from PEI (“Single source, clean, crisp, salt in middle, balanced salinity.”); Kusshi, B.C. (“Grassy, grassy, grassy, like you just cut the lawn. The taste of renewal.”); Colville Bays from PEI (“Johnny Flynn is the only grower in the bay, on the south and east end of island. The shells are green.”)

What did Lee think of the booming oyster business? Are there enough to go around for all the voracious diners?

“Oysters are sustainable but the demand is growing,” said Lee.

(Pure Spirits Oyster Bar, 37 Mill Street, 416-642-0008, http://www.purespirits.ca/home)

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Miami Slurp Sensation: Lure Fishbar Debuts

Toronto Oyster Roundup, Day 1: Pure Spirits

Necee Regis

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