The chef serves oysters at the fishmonger

I’m usually an oyster purist who loves to experience the sweet melon finish of the West Coast variety or the briny minerality of these Atlantic-harvested mollusks. However, there are ways to bring out and enhance the bivalve’s flavors.

That’s exactly what I found at the Fishmonger store in Pullman Yards.

Set on a bed of ice, a half-dozen oysters were served with drops of golden-green extra virgin olive oil, a thin slice of kiwi, slivers of tarragon and a small amount of citrus mousse. As the saying goes, “you eat with your eyes first,” my senses were dazzled.