Originally Posted by tangerine
For east coast oysters, I like Malpeques from Nova Scotia.
West coast, I like Royal Miyagi and Kumamoto, but there are many other good ones as well.
I will sometimes put a little squeeze of lemon juice, but when they are really good, they are better au naturel.
I agree that the shoes have plenty of street cred right now.
the 3 you mention, I see often at the Oyster Bar. I will make a note on price next time, so we can compare.
I like mine the same, with lemon.