December 31, 2014 at 6:52pm
Yes, Hilltop Kitchen serves its oysters on a bed of pebbles with paper-thin radishes. I know, right? Photo credit: Pappi Swarner
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
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A very interesting article, to add insight can be read at https://www.unair.ac.id/
Thank you for the list of restaurants to try out. I will have to try their Mac and Cheese....
I like your post on Bakery restaurants I like ...
about Mac and Cheese Madness: The Homestead Restaurant and Bakery
Any Spring beers? www.myharmonyphotography.com
Amazing blog and very interesting stuff you got here! I definitely learned a lot from reading...
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