Tuesday, March 29, 2011
#9: Kumamoto Oysters at DeMun Oyster Bar
By Ian Froeb
on Tue, Mar 29, 2011 at 1:00 PM
Second, because if you'd asked me a couple of weeks ago if oysters would make this list, my response would have been, "Hell, no."
You can read the full story of my conversion when the review is published (online this evening, in print tomorrow). Suffice to say, I now count oysters among my favorite foods, and DeMun Oyster Bar is a terrific venue in which to enjoy them.
As to my favorite variety of oyster at DeMun, well, after waiting so long to try an oyster, I've now spoiled myself for life. I went right for the famed Kumamoto. These particular specimens hailed from Humboldt Bay, California. Lifted from their small, deep shells, they packed a mighty punch: a blast of pure ocean sweetness, without any brine, and a texture that can only be described as silken.DeMun Oyster Bar
740 DeMun Avenue, Clayton
$3 eachI'm counting down -- in no particular order -- 100 of my favorite dishes in St. Louis. Some are well-known, others obscure. Some are expensive, others dirt cheap. All of them, I guarantee, are delicious. Please do not hesitate to share your own favorites via the comments thread.
Previously:#10: Tacos al pastor at La Vallesana#11: The Heath Bar concrete at Ted Drewes Frozen Custard#12: Beef tongue at Café Natasha's Kabob International#13: The root beer braised short rib at Monarch#14: The egg raviolo at Acero#15: Pappardelle at the Tavern Kitchen + Bar#16: Carnitas at La Tejana Taqueria#17: Benne's Farm half chicken at Five Bistro#18: Dátiles rellenos at Modesto#19: Hot-and-sour noodles at Joy Luck Buffet#20: Lamb vindaloo at India Palace
DeMun Oyster Bar is an unexpected late entry in this list. Late because the restaurant opened near the end of last year. (My review appears only this week.) Unexpected for two reasons. First, because a raw oyster isn't really a "dish": there is no recipe, no cooking, no composition except for its arrangement atop a bed of ice.