Oyster Ice Cream Is Either the Grossest or Best Thing Ever

Oysters at Oyster House | Photo by Jason Varney

We hardly need an excuse to hang out in the beautiful dining room at Oyster House, leisurely devouring those fresh, briny snacks from the sea.

But this Saturday, shellfish fans will have the chance to try some extra-special oysters: the master shuckers will be featuring only varieties of locally farmed oysters and clams — six varieties — raised in New Jersey waters.

Oh, and when you buy a dozen, you’ll get a free scoop of oyster ice cream. Yum?

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LGBTQ&A: Sam Mink

Sam Mink

Sam Mink is the owner of the historic Oyster House. We spoke with the third-generation restaurant owner on continuing the family business, being out in the industry, and supporting LGBTQ youth. Read more »

50 Best Restaurants in Philadelphia: Fall 2017

Oyster House – Photo by Jason Varney

Back in the beginning of the summer, we updated our 50 Best Restaurants list. And in doing so, we flipped the script on the way we do things around here. Instead of a biennial update (like we used to do), instead of an annual update (like we did between 2014 and 2016), and instead of a biannual update (our most recent method), we promised a seasonal update, because in 2017, in our food scene, everything is seasonal — even our lists.

Which brings us to today, our first fall update. Read more »

Let’s Be Honest: Soft-Shell Crabs Are Better as Sandwiches

Photo provided by ITV’s Kyle McCormick

There are only two reasons why we get so giddy when soft-shell season comes around, two reasons why we like eating them at all:

  1. Eating soft-shell crabs is a no-fuss way of eating crabs (which is an otherwise very fussy experience with the shell on).
  2. It makes us feel alive.

Digging into them with a fork and knife — really, eating any animal whole like that — is a pretty primal experience in itself.

But let’s take it a step further, shall we? Let’s chomp into them without using any utensils at all. Let’s just stuff them between bread and rip into them like the beasts that we are. We’re at the top of this food chain, so we might as well act like it.

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Where To Eat This Weekend: Kicking Off the Season at Morgan’s Pier

Morgan's Pier is open for the season

Morgan’s Pier is open for the season

Okay, so there is a lot to do this weekend. With spring here, the sun coming out and people finally shaking off the last of their winter blues, it seems like everybody has some sort of event, collaboration or special menu just waiting for you — everything from oysters, beer and pies to curry rice and a total tiki takeover.

So let’s just get right to it, shall we?

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About Last Night: The Oyster And The Taco

OSBar1

We have done a LOT of Open Stove nights at COOK. The official count is 46, but that number seems low to me. But even if we accept that figure, that means four years of Open Stove. 184 cooks in our Thunderdome. 92 winners and 92 losers and 368 courses and countless numbers of shots.

In all that time, we have had some great dishes. We have had some terrible dishes, too, but most of them have been better than they had any right to be, considering we were making the chefs work with Swedish Fish, Fruity Pebbles, with their hands tied behind their backs, or blindfolded. We have screwed with our contestants mercilessly because I firmly believe that chefs possess some of the greatest, most creative minds on earth, but that their unique version of greatness and creativity is only brought out under stress. The greater the stress, the greater the genius. And these past four years of Open Stove have been like our own private laboratory in which we prove that every month.

Last night’s contest? In a way, it was no different than 45 that have come before. Four rounds, multiple courses, tricks, booze, shenanigans–it had all the requisite pieces. In one way, it was very different: We had bartenders competing instead of chefs. And in one way, it was the most surprising ever because last night’s Open Stove came about as close as I think we’re ever going to get to the perfect contest.

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Five Family-Style Meals to Try in Philly Restaurants Now

Photograph by Jillian Guyette

The Trough at Butcher Bar | Photograph by Jillian Guyette

The way we eat today — mixing and matching and plate-sharing — can make ordering when you’re out with a large group a challenge. Which is why restaurants are now creating over-the-top family-style meals where the only thing you have to say is, “We’ll take that.”  Read more »

Double Lobsters And Crab Picking: Oyster House is Here For Your Summer Seafood Needs

oysterhouse

What’s better than one lobster? Two lobsters, especially when, together, they’ll run you less than $30.

Oyster House has brought back their Twin Lobster Dinners for the fifth year in a row. Every Wednesday night until August 31st, you can get two whole one-pound Maine lobsters with drawn butter and corn on the side, for just $28.

But wait, there’s more…

Dinners for You and All Your Friends: Feasts Worth Planning Ahead For

The Dump Dinner at Oyster House

The Dump Dinner at Oyster House

Sure it’s fun to order just what you want off of a restaurant’s menu but sometimes the camaraderie of a shared feast is what you’re really hungering for. That’s when a large format meal at one of Philadelphia’s best restaurants is what you have in mind. So gather up some friends and make reservations for these family-style dinners.

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