Looking for a dish to whet your Restaurant Week appetite? Consider the oyster. Below are a half-dozen takes on the bivalve, on the half-shell and beyond. The prix fixe offerings see the briny bites fried, grilled and raw; dressed with cucumber kimchi, squid ink aioli, chili butter and more. You can have them as an app or an entrée, as a shooter in the shell or even atop steak.
Blue Ginger: Fried oysters with cucumber kimchi and miso aioli
Boston Chops: Four local oysters with classic accompaniments
Central Bistro: Deviled egg with crispy Cape oyster, squid ink aioli and habanera pickle relish
Davio’s: Grilled Duxbury oysters with lime, garlic and chili butter
North 26: Grilled certified Angus sirloin steak topped with Cajun-spiced fried oysters with potato-leek cake, baby vegetables and chanterelle mushroom sauce
Sofia Italian Steakhouse – Baked Duxbury oysters with creamed leeks and asiago cheese