I’m in Chicago this weekend because my brother is running up the 110 flights of the Willis Tower. While in town, we went to GT Fish & Oyster with my dad’s cousin, Elizabeth, and her husband, Billy, who is a total foodie, like me. Our waiter, Eric, decided that I was special enough to be talked through the menu; I think he saw the sartorialist in me and he respected my liking of food and fried oysters.
In fact, he recommended the deep fried oyster po’boy sliders, which has been listed as a top ten sandwich in many national press outlets. I can tell you why: the spicy kimchi and the peanuts are a perfect contrast to the deep fried oyster which is crispy on the outside and soft on the inside. The oyster has exactly the right amount of salt to complete. As my main dish, I got their special of the day, warm tarragon biscuits with chunky, buttery lobster bits flavoring in the gravy, and it was indeed special.
Another delight placed on the table was a whitefish quiche, selected by Elizabeth. It looked like it had been made as a rectangle instead of a circle, so you got extra crust, which I liked because it gave it better form and accompanied it with texture and an extra pop of flavor. Another thing featured at the table were the raw oysters, which I briefly forgot to swallow for a moment, and I started chewing them before I remembered what to do. As my friend, Jess, says, you are actually supposed to chew it once or twice before you swallow it so that you can get the full flavor of the inside, not just the outside.