A dinner at The Oyster Company has become a tradition for my dear wife Karen and I.
We don’t even have to drive to arrive to their fine dining.
One block over, three blocks down, and I’m ready to order the Cioppino. It’s one of their entrée staples, but I ask for it my own way: hold the scallops, mussels and clams. I know …
That still leaves me with a lobster tail and shrimp in a delightful red sauce, with two crunchy, crusty pieces of bread to usher it down.
I’m certain the chef gave me more shrimp to make up for my denial of the other shellfish. Thank you.
My dear wife Karen went for the shrimp and scallop sauté.
The tradition will continue.
Tomorrow: Ellie B hits a pond