Raw bar

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File:Oysters with mignonette sauce and cocktail sauce.jpg
Raw oysters on the half-shell served with cocktail sauce and mignonette sauce

A raw bar is a small restaurant or a bar within a restaurant where live raw shellfish are shucked and served.[1] Raw bars typically offer a variety of raw and cooked seafood and shellfish that is served cold. Seafood-based dishes may also be proferred, and additional, non-seafood foods may also be part of the fare. Raw bars may offer alcoholic beverages such as oyster shooters, as well as wine and sake that is paired with various foods. Additional accompaniments may include condiments, sauces and foods such as lemon and lime. Several restaurants in the United States offer raw bars, some of which are seasonal.

Fare

File:Mariscada.jpg
A plateau de fruits de mer

Raw seafood

Raw bars may serve a selection of raw oysters, clams, quahogs (hard clams), scallops and mussels.[1][2][3][4] Varieties of hard clam may include littlenecks, which are less than 1.5 inches (3.8 cm) in size, and cherrystones, which are up to 2 inches (5 cm).[3][5] Various types of oysters may be served.[4] Some raw bars may offer oyster shooters,[1] a type of cocktail prepared with raw oyster. Some also offer ceviche, a dish prepared with raw seafood that is cured with citrus juices, particularly lime.[6][7] Thinly sliced octopus (octopus carpaccio) is another raw bar item.[6]

Cooked seafood

Raw bars sometimes supplement the menu with cooked versions of the same and additional seafoods and shellfish that are typically served cold, such as clam chowder, oyster stew, poached shrimp, shrimp cocktail, cooked or seared scallops, mussels, crab legs, lobster, cured salmon, sea urchin and steamers (steamed clams).[1][2][4][6]

Other cooked foods

Sometimes lightly cooked liver or foie gras is a raw bar item.[8]

Dishes

The plateau de fruits de mer is a seafood dish sometimes offered by raw bars that is prepared with raw and cooked shellfish and cold on a platter, usually on a bed of ice.[9] Another raw bar dish is ceviche.

Accompaniments and condiments

Raw bars may offer wine or sake to accompany and be paired with the various foods.[1][6] Condiments, such as cocktail sauce and lemon, may be available, which are typically served with raw oysters.[3] These may also be used on other foods. Other food additions may include lime, tomato, chili peppers, mignonette sauce and caviar[2][4]

Restaurants

Raw bars exist in various cities in the United States, such as Jay's Restaurant in New York City, which has a raw bar.[10] Some bistro-style restaurants offer a raw bar.[4] Some restaurants offer a seasonal raw bar, such as Grand Banks restaurant in New York City[11] and the newly opening Bagley & Shakespeare in London[12]

  • A raw bar at a Shanahan's restaurant

See also

References

  1. ↑ 1.0 1.1 1.2 1.3 1.4 The Cocktail Chef: Simple, Chic Entertaining - Dinah Koo, Janice Poon. pp. 43-45.
  2. ↑ 2.0 2.1 2.2 The New Basics Cookbook - Julee Rosso. p. 21.
  3. ↑ 3.0 3.1 3.2 New England - Mara Vorhees. pp. 46-47.
  4. ↑ 4.0 4.1 4.2 4.3 4.4 Keller, Thomas (2006). The Complete Keller. Artisan Books. pp. 36-41. ISBN 157965293X
  5. ↑ The Naturalist's Guide to the Atlantic Seashore - Scott W. Shumway. p. 167.
  6. ↑ 6.0 6.1 6.2 6.3 Lua error in package.lua at line 80: module 'strict' not found.
  7. ↑ Ceviche: Citrus juices make fresh fish a tangy flavor sensation | UTSanDiego.com
  8. ↑ TAG|RAW BAR makes us melt with foie gras | Westword
  9. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  10. ↑ Brady, John (January 1985). "Looking for Mr. Raw Bar". Cincinnati Magazine. pp. D5-D13.
  11. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  12. ↑ Lua error in package.lua at line 80: module 'strict' not found.

External links

  • Media related to Raw bar at Wikimedia Commons
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