Zadie's Oyster Room
Time Out says
Friendly warning! We're working hard to be accurate. But these are unusual times, so please check that venues remain open.
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?|