OCEAN PRIME New York is getting ready to celebrate one of its dearest food holidays – National Oyster Day. To make the day particularly special, the restaurant will be serving Pemaquid Oysters, a species so lauded, there is a festival dedicated to them every year in Maine. From the deep waters of Damariscotta River, Maine, Pemaquid Oysters are harvested from a point where the river meets the Atlantic Ocean, giving them plump, very firm meat which is mildly sweet with a clean, lemon zest flavor and solid brininess.
Guests searching a more unique dining experience can enjoy their bivalves in the Lounge where Executive Chef Eugenio Reyes, Sous Chef Patrick Rodemeyer, and their team will be conducting a live shucking.
To compliment the evening, OCEAN PRIME Beverage Director, Ryan Valentine, recommends guests pair Domaine Chandon Brut with the Pemaquid Oysters.