The pan fried oysters I had for lunch at the 42nd Street Cafe today were soggy. The coleslaw was dull without the fragrant vinegarette usually mixed among the green and 
purple cabbage, carrot threads, and bits of onion. I ate there six months ago and my oysters were less than perfect. I wanted to give them a second chance, but was disappointed again. I will try Nanci and Jimella’s Cafe in Klipsan Beach for my next oyster fix. Or travel to Oysterville on the outreaches of the Long Beach Peninsula and score my own two dozen. Broiling them with a soften butter dollop containing finely chopped red pepper, red onion, garlic, and basil, sprinkled with bread crumbs and asiago cheese
See my recipe in Hoof, Wing, and Fin
