Eating Oysters at a Fine Dining Establishment

[Chris Hennes]

I had dinner a few nights ago at jacket-required kind of place (Le Bernardin in NYC). One of the courses was basically raw oysters on the half shell. In addition to the oysters arranged in a row on ice, there were four utensils brought out: a tiny two-pronged oyster fork, a three- or four-pronged "salad" fork, a "normal" spoon, and what looked like a pointed butter knife (no idea what it really was, since I already had a real butter knife on my bread plate). Of course, ordinarily I eat oysters by just upending them into my mouth. Which I did here, after using the oyster fork to separate them from the bottom shell. Now, I think this was OK, or at least expected, based on the fact that when I was done they brought out a finger bowl and napkin. But in the interest of not appearing to be a complete rube next time: what the heck was I supposed to do with all those utensils?! Is there a more polite way to eat oysters?

[David Ross]

I had dinner a few nights ago at jacket-required kind of place (Le Bernardin in NYC). One of the courses was basically raw oysters on the half shell. In addition to the oysters arranged in a row on ice, there were four utensils brought out: a tiny two-pronged oyster fork, a three- or four-pronged "salad" fork, a "normal" spoon, and what looked like a pointed butter knife (no idea what it really was, since I already had a real butter knife on my bread plate). Of course, ordinarily I eat oysters by just upending them into my mouth. Which I did here, after using the oyster fork to separate them from the bottom shell. Now, I think this was OK, or at least expected, based on the fact that when I was done they brought out a finger bowl and napkin. But in the interest of not appearing to be a complete rube next time: what the heck was I supposed to do with all those utensils?! Is there a more polite way to eat oysters?

Chris, I believe what you describe as the other "pointed butter knife" was in fact a fish knife for an additional fish course. Just an assumption on my part, but that is most likely what the knife was for. The tiny two-pronged oyster fork was probably intended to do just what you did--to separate the oyster from the bottom shell. But I would think at Le Bernadin they had already shucked the oyster from both shells and tenderly placed it back into the bottom shell, no?

In any case, all manners aside and with consideration for the decorum of the place (and if Chef Ripert had been standing next to me), I would have approached this sweet little creature as I always do--which is to down the poor little devil with one swift, natural movement of my hand. No utensils or silly sauces needed. A simply squeeze of cold lemon juice would have been the only accompaniment needed. I would have done my best to respect the other patrons at the tables nearby, but I can't guarantee that my slurpy pleasure would not have been heard. A temple to seafood should be a temple of pleasure indeed. You are not a rube if you are respectful but still enjoying your oysters.

[Chris Hennes]

Chris, I believe what you describe as the other "pointed butter knife" was in fact a fish knife for an additional fish course. Just an assumption on my part, but that is most likely what the knife was for. The tiny two-pronged oyster fork was probably intended to do just what you did--to separate the oyster from the bottom shell. But I would think at Le Bernadin they had already shucked the oyster from both shells and tenderly placed it back into the bottom shell, no?

Each course came with its own utensils, and all utensils were cleared before the next course came, so the knife was definitely related to the oysters, as was the spoon. The oyster was not delivered completely shucked, it was still attached to the bottom shell (for reasons of "freshness" according to our waiter).

[KD1191]

The manner you describe sounds perfectly fine, to me, but I can imagine certain more dainty patrons preferring to remove the meat from the shell to their plate and dividing it into multiple bites. The range of utensils provided allowed you the option of eating the oyster in the method you prefer.

[HungryChris]

Having the oyster still attached to the bottom shell is a pet peeve of mine. It does insure that he does not slide off as the waiter makes his turns, but makes for awkward maneuvers at the table to get every bit where it belongs. I am a firm believer that all the work should have been done in the kitchen so that if you are a purist you can just tip and slurp.

HC