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Elliott's Year-Round Oysters

Elliotts-Oyster-NYT.jpgOysters are "emblematic of the Pacific Northwest’s thriving farm-to-table — or, in this case, beach-to-bar — dining scene." At least that's what Elliott's Oyster House chef Robert Spaulding tells the New York Times. Aquaculture techniques allow the venerable waterfront oyster house to serve its namesake bivalve all year 'round. [NYT]

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