SFoodie's countdown of our 92 favorite things to eat and drink in San Francisco, 2011 edition.
An oyster is a self-contained feast, and with a sturdy knife and a bit of practice, easy enough to prepare. You buy the oysters fresh, you remove the bits of grit and shell with the corner of a towel, and you present them with a little lemon. Easy luxury.
So where ― and when ― you eat a plate of oysters matters. The ones we've slurped by the shores of Tomales Bay, shivering in the salt-licked breeze: memorable. The happy hour kumamotos and we've plucked out of the ice at Bar Crudo: memorable, too. The chill of the zinc bar against our elbows. The sting of the champagne vinaigrette on the tongue (just a drop). The briny breath of the Puget Sound, trapped in a gnarled-shell case and flown 800 miles south. between And to think that, between 5 and 6:30, it only costs a buck. Six for $6. A feat of stylish gluttony for $24.
Where do all these well-dressed people work, we've wondered more than once, that they can skip out by 5:30 to crowd a Western Addition bar? Then we remember the machinations it took us to get here, too.