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The oysters tasted just like the ocean, briny and still-fresh and not of this world, an entirely different experience than the few times I’ve tried oysters served on silver platters and beds of salt. With nothing to garnish them but a squeeze of lemon or a splash of sauce, plucked from the waters of Tomales Bay and shucked right on shore, these bivalves were a direct gift from the sea, grit and seawater and silvery overcast sky and all.