I was very pleasantly surprised by this establishment; I - Oyster Oyster Washington - Buy Reservations
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😍 5/5 - I was very pleasantly surprised by this establishment; I
By 👻 @Alexander K., 01/23/2023 3:00 am
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I was very pleasantly surprised by this establishment; I realize it can be quite hard getting a Michelin star from serving mainly vegetarian food. However, the creative utilization of umami from mushrooms and textural contrast, Oyster Oyster hits the nail on the head.Our menu consisted of the following: warming broth, crispy celeriac (smoked tofu, fines herbes), winter salad (crispy kale, turnips, kohlrabi, apple, Kent Island oyster, seaweed emulsion), mushroom ragout (grilled cabbage, heirloom beans, sauce of potato skins), badger flame beet bread (marigold butter), king oyster mushroom (black garlic, herbs, roasted carrot), steamed Hmong sticky rice (collard greens, honeynut squash), caramel oat & persimmon custard (sunchokes, pecans, nashi pear), and finally the shiitake chip cookie.The warming broth was absolutely packed with umami from the mushrooms that were utilized; this was a flavor packed way to start off the meal. They crispy celeriac served as a light, crispy, and crunchy way to tantalize the palate for the most substantial courses to come.The winter salad was the only course that offered a form of animal protein that featured a Kent Island oyster that was carefully nestled in a nest of constructed layered salad. All the components of the salad provided for a texturally diverse eating experience. What stood out in particular were the crispiness of the fried kale and the cool bite of the thin apple slices that worked in conjunction with the oyster.The mushroom ragout was a standout as well; it was intensely flavored and had an aggressive amount of umami and salinity that worked well when eating it with the provided bread which was based off of badger flame beet. It had a crispy exterior while having a golden pillowy interior; a very delicious and expertly executed bread. Next, came a very aesthetically pleasing medley of deep fried king oyster mushroom and roasted carrot on top of a sweeter black garlic spread. The Hmong sticky rice served as a complimentary base for the components of the king oyster mushroom dish and was quite savory and delicious without being too mushy or overdone.Finally, the dessert of caramel oat & persimmon custard was a unique way to finish off the night; velvety and gelatinous but not too sweet. The crispy sunchokes and pecans provided a much needed textural contrast to the custard. The shiitake chip cookie was unique and granular; kind of like a fiber health treat.If you want a wholly different experience devoid of meat but not skimping on umami packed flavor, come to Oyster Oyster.
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