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Oyster Specials at Pigalle

Pigalle is the place to be for oyster lovers - at least on Friday nights it is. That's when chef Marc Orfaly and his team will be offering a full shellfish bar, and freshly shucked oysters for just a buck apiece. Pop in and grab a seat at the bar anytime between 5:00 and 10:30pm to partake or, if you're planning on having a full meal after some oyster hors d'oeuvres, book a table in the dining room by calling 617423.4944.

 
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Event Date: February 15, 2013
 

Restaurants featured in Oyster Specials at Pigalle


 

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Culture and Sweet Cakes - Dine like the Duchess of Cambridge with afternoon tea service at The Langham, Boston. READ MORE »

Give a Better Gift - In the season of giving, chef-owner Paul Turano of Tryst and Cook has set up a month-long fundraiser to support the children and families at Boston Children’s Hospital Hematology and Oncology Center. READ MORE »

Grape Escape - Let Ten Tables Cambridge spirit you away to Spain with their monthly Wine Dinner on Monday, December 1st. READ MORE »

The Gilsons Get Back to their Roots on Top Chef - Nearly 400 years after the Pilgrims crossed the Atlantic, Top Chef Boston celebrates Thanksgiving with an era-appropriate challenge – and they enlisted the help of Mayflower descendents (12th and 13th generation, respectively) Dave Gilson of the Herb Lyceum in Groton and his son Will Gilson of Puritan & Co. in Cambridge. We spoke to the Gilsons about what it was like enjoying Thanksgiving as their (literal) forefathers did, the farm-to-table movement and whether there are any more television appearances in their future(s). READ MORE »

Roast Pig and Rum—Yum! - Join Russell House Tavern as they go hog-wild at their Heads to Tails Privateer Pig Dinner on Tuesday, December 9th. READ MORE »

Guess Who's Coming to Thanksgiving Dinner? - Among the guests at Top Chef Boston’s Pilgrim-style Thanksgiving dinner: Ken Oringer of Clio, Toro and Coppa fame. The James Beard Award-winning chef joined fellow chef Will Gilson and farmer/proud father Dave Gilson at Plimouth Plantation for a meal prepared using only the ingredients and tools that would’ve been available way back in the day. Keep reading to find out what he made of the whole experience, and how he’d put the cheftestants through their paces if given the chance. READ MORE »

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