No, the title of this post is not about me as a person. My shell is always so full it is constantly overflowing. Instead, I am talking about the image above, which is another beginning attempt at line art. I know I am not supposed to add color to line art, but something inside me just insisted I add some to this one. I don’t see any reason to obey rules that don’t make any sense to me, so making changes like this just comes naturally.
The inspiration for the image was a photo I took in a small gulf shore town in Louisiana in the Spring of 2022. During that 6,000 mile trip I was determined to partake of local oysters along the way. I always lived by the rule to only eat oysters when I am within 100 miles of a coast line. Otherwise the freshness, which is critical to a flavorful oyster, is in question. I have to say here that Gulf Coast oysters are good but just not just as flavorful as the Chesapeake Bay version.
During this trip, I did learn something about myself that I hadn’t learned before, and that is
Too many oysters too close together is not a good thing.
If I were to open a new restaurant today, I certainly wouldn’t call it the “Sanitary Restaurant”! I’m sure there are some places that are proud that they don’t get any serious violations by the health department, but I’m also certain they don’t mention it as a reason to eat there.
“Eat here because, it’s sanitary”
As I have mentioned, one of the expected highlights when I get along the East coast is oysters. During my four years in New Jersey, I fell in love with oysters on the half shell, primarily the Chesapeake Bay version. Before a 2019 North Carolina trip, I had read about the “Marshland’s oyster trail” and was looking for at least three meals of treasured oysters. I had researched several restaurants along the route, but when I visited, I failed to find any open. I was certain that when I reached New Bern, which is in the heart of oyster country, I would find my beloved oysters. New Bern seems the epitome of a seafaring touristy town with dozens of restaurants. Of all those places, I found only one that had oysters on the half shell, and it was closed. It only opened on Thursday through Sunday.
Oysters were meant to be one of the primary purposes of the trip, but I found myself leaving the marshlands without having even one of them. But then I came across the “Sanitary Restaurant”. It was in Morehead City, NC. So, I thought, “what the heck, let’s give it a try”. When I asked the person at the front station if they had oysters on the half shell, she proudly announced that that was one of their specialities. I had heard that NC oysters were larger than most along the Atlantic seaboard, and when they arrived that was indeed true. I also ordered one of their specialities, Bogue Sound Clam Chowder. Needless to say, I was so happy that the restaurant had grabbed my attention.
This restaurant reminded me very much of the NJ place I frequented. This NC version was also almost 100 years old, and was extremely proud of their heritage. When an older lady came to my table to ask if I enjoyed the meal, we got into a lengthy conversation. I found out that she was one of the many owners in the family business. She told me to make sure I saw all the pictures about their history. She was also proud of the fact that one of the chefs had been there for over 40 years!
Here are some of the pictures of pictures I took. (click on any picture to see a larger version)
