Northwest Military Blogs: Served blog

December 31, 2014 at 6:52pm

Oyster Makeover: Hilltop Kitchen

Yes, Hilltop Kitchen serves its oysters on a bed of pebbles with paper-thin radishes. I know, right? Photo credit: Pappi Swarner

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Purists will tell you that the only way to eat an oyster is live, raw, with just a few drops of lemon juice. That's nonsense. It's amazing what can happen when a chef, not a shucker, puts his or her hand to an oyster.

Enter Hilltop Kitchen.

The Hilltop Tacoma gastropub knows fiery chorizo forms a very happy marriage with roasted oysters.

Buying from a small oyster farm that is not the local favorite Taylor Shellfish Farms, HK serves light brine, roasted kumamoto oysters ($14) in their highly sculptured, deep cup shells filled with chorizo oil and horseradish crema. It's a warm, spicy bath on the tongue, balanced with the luscious fruity oysters.

I adore the touch of molecular gastronomy in the garnish, with dainty colorful green onion "caviar," made by spherification, brightening up the dish.

I had to put the brakes on my New Year's Eve to alert the South Sound to this wonderful dish. Happy New Year!

HILLTOP KITCHEN, 11-2 a.m. Monday-Saturday, 913 MLK JR Way, Tacoma, 253.327.1397

Filed under: Eat This Now Tacoma
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About this blog

Served, a blog by the Weekly Volcano, is the region’s feedbag of fresh chow daily, local restaurant news, New Beer Column, bar and restaurant openings and closings, breaking culinary news and breaking culinary ground - all brought to the table with a dollop of Internet frivolity on top.

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