Zadie's Oyster Room
Time Out says
Marco Canora is no stranger to getting swept up in a single dish—he spearheaded the late-2014 bone-broth phenomenon with Brodo. Now the Hearth chef–owner is setting his sights on oysters with this bivalve-focused revamp of his East Village wine bar, Fifty Paces. A tribute to turn-of-the-20th-century oyster rooms—Canora diligently studied vintage oyster-house menus at the New York Public Library for the project—the menu serves oysters in seven forms: raw, baked, broiled, fried, pickled, poached and steamed. Those slurpers are dressed with a variety of seaweed: Along dry sherry and spring onions, the poached oysters come with wild Atlantic wakame seaweed, while their steamed brethren are paired with Japanese hijiki in a butter-vermouth sauce splashed with ginger and tarragon. Beyond bivalves, the kitchen serves accompanying plates like Caesar salad, kelp coleslaw and brown bread with anchovy butter.
413 E 12th St
|Cross street:||between First Ave and Ave A|
|Price:||Average dish: $11|
|Opening hours:||Mon–Wed, Sun 5pm–midnight; Thu–Sat 5pm–2am|
|Do you own this business?|