what we ordered: Tin Top
October 23, 2011 § 1 Comment
It’s oyster season! Who knows the oyster rule? Only eat raw oysters in the months that have the letter “r”.
So let’s see: January, February, March, April, September, October, November, December. That may just be hearsay, but the thought behind this rule of thumb is that with colder waters, there’s less chance for harmful bacteria to be present in raw oysters. Summer months mean that Red Tide is present, which brings a bad algae that can be harmful when consumed. Take a look at this article for some more insight on the topic.
James and I went to Tin Top in Tuscaloosa Friday night with oysters on our mind. With a glass of wine and lovely conversation, this was a great way to end the work week.
There are three things I love about oysters.
1. The thrill of eating them raw.
I abandon the practice of being ladylike for this. I squeeze lemon, dash some hot sauce, and plop a mini-dollop of horseradish onto the little guy. I bring to my lips the gnarled mud-colored shell (with a simultaneous pearly glow on top). Then I tilt my head back as I slurp. The fresh seawater taste combined with lemon and zest rushes over my tongue and slides down my throat. Ahh… Again!
2. Our most memorable dates have involved oysters.
Oh yikes—that probably made your thoughts go straight to the folklore that comes with this particular shellfish. No, no. That’s not where I’m going with this at all. Perhaps it goes back to number 1—the thrill of sharing this experience with someone you love—combined with football season, chilly nights, warm coats, and the joy of being together at the end of a work week spent 60 miles apart—me in Birmingham, him in Tuscaloosa.
James wrote about this restaurant when it first opened for Tuscaloosa Magazine, so perhaps that is why Tin Top has become a special place for us.
3. The shells.
Can I keep them? I confess I almost took a few. I think they are beautiful. Perhaps my time at Coastal Living instilled that sentiment in me. I believe oysters make fabulous decor. I’ll share more about that later this week. Now there is something to look forward to, eh?
