Grand Banks – Hudson River, Pier 25, NYC
Grand Banks at New York’s Pier 25 is a celebrated oyster bar aboard the historic wooden schooner Sherman Zwicker, and is inspired by the floating oyster barges that lined Manhattan’s waterfront in the 18th and 19th centuries. This perpetually crowded bar is so popular, it has spawned two new venues: Island Oyster on Governors Island and Pilot, also aboard a boat, docked at Brooklyn Bridge Park’s Pier 6. On the menu are sustainably harvested oysters and nautically inspired cocktails. The awe-inspiring Hudson River and city views are a free bonus. Not to be outdone, we’ve put together a collection of Grand Banks-inspired oyster toppings for you to try. And, warning … the Deluxe Oysters Kilpatrick are addictive.
grandbanks.org
Oysters 3 Ways:
Oysters with Mirin and Pickled Ginger
Top oysters with a splash of mirin and one slice of pickled ginger.
Deluxe Oysters Kilpatrick
2 golden shallots, peeled and finely diced
1 large garlic clove, peeled and finely diced
3 tbsp Australian extra-virgin olive oil for sautéing
100g quality smoky bacon or speck, diced
1⁄₃ cup Worcestershire sauce
2 tbsp topaque wine
½ cup fig balsamic glaze
Cracked black pepper to taste
Method
1, In a medium frying pan, over a medium-high heat add olive oil, golden shallots and garlic. Sauté for 1-2 minutes without colouring then add diced smoky bacon or speck.
2. Toss in the pan and cook for 2-3 minutes.
3. Add the wine and Worcestershire sauce to deglaze the pan.
4. Next add the fig balsamic glaze and stir well.
5. Remove from heat and season to taste with black pepper.
To Serve
The Park Avenue Kilpatrick dressing can be served cold, or atop grilled oysters with the dressing warmed.
Oysters with Golden Shallot Vinaigrette and Lilliput Capers
100ml red wine vinegar
50ml Australian extra-virgin olive oil
2 golden shallots, peeled and finely diced
Cracked black pepper to taste
Lilliput capers to garnish
Method
1. Combine red wine vinegar, olive oil and golden shallots in a small bowl and mix well.
2. Season to taste with black pepper.
To Serve
Spoon a teaspoon of golden shallot vinaigrette onto each oyster and garnish with several lilliput capers
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