Seems like it rained for half of May and all of June in Boston this year. One way to stay sane in all the drizzle was to zip over to Roslindale on Friday nights to partake of the weekly oyster happy hour (5-7) p.m. at Redd's in Rozzie, which is exactly what I did, hanging one eve with my good pal, the artist Franklin Einspruch. (See some of his luscious paintings of Roslindale here.)
Snagging a seat at the L-shaped bar we ordered an even dozen, six each of the evening’s two oyster offerings, Duxbury’s and Bagaduce’s. (Sorry for the fuzzy photo!)
Served in a round aluminum pan on a bed of ice, accompanied by lemon wedges and a homemade mignonette, these one-dollar oysters brought sunshine to my day. I’d never had Bagaduce’s, so I tried them first. I found them mild with low salinity, and guessed they were raised near a river. A quick search on the internet informed me they’re “sourced through the brackish waters of the reversing falls of Bagaduce River, which is located in mid-coast Maine.”
The farmers work hard, it seems, at keeping an overall consistency to their product, likening them to Beau Soleils, and I’d agree. The salinity, they say, stays 28 (ppt) year-round, rain or shine. To my palate, they make a great “beginner’s oyster,” mild and plump with a kiss of salt and not much brackish overtones.
And check out the beautiful shell!
The farmers work hard, it seems, at keeping an overall consistency to their product, likening them to Beau Soleils, and I’d agree. The salinity, they say, stays 28 (ppt) year-round, rain or shine. To my palate, they make a great “beginner’s oyster,” mild and plump with a kiss of salt and not much brackish overtones.
And check out the beautiful shell!
For flavor, the Duxburys were my fave of the night, as they often are: clean, fresh, with bright salt and a hint of sweet. So good we ordered another full dozen of ‘em.
At some point in the evening, the chef came by for a quick hello. Charlie Redd (aka Chef Delicious) cooks up an ever-changing array of locally-sourced, farm fresh foods, and one of these days I’ll have to go back to taste his other wares.
At some point in the evening, the chef came by for a quick hello. Charlie Redd (aka Chef Delicious) cooks up an ever-changing array of locally-sourced, farm fresh foods, and one of these days I’ll have to go back to taste his other wares.
As seven p.m. approached the patrons around us were soggy, but all were happy with their oysters and beverages. And, in such a cozy spot, who wouldn’t be? Especially with such a friendly bar staff, and a chef named Delicious.
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