Oysterlicious

Over the past 24 hours, I’ve eaten more varieties of raw oysters than I can remember, slathered in several different concoctions that I spooned lovingly and minutely onto them. I had no idea that oysters even came in species, let alone that you could purchase them individually and they would be described like wines, with, for example, a robust meatiness, not too briny, and a cucumber aftertaste. That was one that I didn’t try, but I did run the gauntlet of least briny to most briny. They were definitely not the same, but I can’t say I chose a favorite—they were all fantastic.

In the Boston airport, K section. By Chris Williams.

In the Boston airport, K section. By Chris Williams.