At the Walrus and the Carpenter, Ms. Erickson's cozy oyster bar, a version of this dish has become a menu staple.

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My other dish is hair sea moss and dried oyster soup with pork tongue.

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With up to 20 varieties flown in fresh daily, they have been doing oysters about as long as anyone, doing them perfectly, and in addition to raw bar they have a huge menu of every imaginable seafood dish, plus their rich and creamy signature oyster pan roasts, and a deep list of both famous and little known champagnes that go perfectly with oysters.

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Kadeau Copenhagen showcases several specialities from Kadeau Bornholm, including fried herring served with porridge oats, kale, apples and malt, octopus and oyster partnered modishly with celery, Jerusalem artichokes, dill and cucumber, and an earthy rustic dish of sweetbreads with cauliflower, black trumpet mushrooms, brown butter and rowanberries.

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