I saw single oysters in beds of chipped ice, introduced by name and personality.
At a glance, some people could know more about their oyster than they know about their own children.
At the Cull & Pistol Oyster Bar in Chelsea Market, I meet Summerside, from Maipeque Bay on Prince Edward Island, “medium salinity, with sweet, buttery finish,” $4.
And there was Nisqually from Washington, “mild salinity with plump meats and pronounced sweetness,” $3.10.
Others come from New York, New Jersey and Rhode Island.
But I didn’t see anything about the May River, or the queens of the clean, salty waters of home.
A message hit home in my gawking.
It said, “We’re special. We’re the best. We’re well worth $3 or so for that one quick slurp.”