Food: A grow­ing num­ber of restau­rants are let­ting din­ers do some shop­ping af­ter dessert

318 East Grace St., Rich­mond, Va. rroys­ters.com

Bloomberg Businessweek (Europe) - - NEWS -

Cousins Ryan and Travis Crox­ton have been farm­ing Rap­pa­han­nock River, Olde Salt, and Stingray oys­ters in Ch­e­sa­peake Bay since 2001; they opened the 80-seat Rapp Ses­sion in Fe­bru­ary as a place to serve and sell their har­vest—and that of other lo­cals. “A lot of amaz­ing sup­pli­ers only sell to chefs, be­cause they don’t have the in­fras­truc­ture to han­dle re­tail,” says Ryan. “We’re giv­ing th­ese peo­ple a store­front.” In­spired by the country store once run by their grand­fa­ther, the mar­ket sells sta­ples such as rice, beans, Mar­cona al­monds, house­made pick­les, and oys­ters two

ways. You can buy them raw and shucked for at-home prepa­ra­tion ($18/pint) or get them on chef Dy­lan Fulti­neer’s un­con­ven­tional oys­ter roll ($15): They’re poached and stuffed into a bun with kim­chee, salsa verde, and tar­tar sauce.

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