EDGE Philadelphia

Merle Exit hunts Manhattan restaurants for the freshest seafood and finds McCormick & Schmick’s as well as a few lessons from Executive Chef Chris Sellati on various types of seafood.

Come along with EDGE Food & Drink Assistant Editor Megan Smith for a magical evening of eating and drinking at one of Chicago’s finest restaurants...

Raw on the half shell, you can chew them or allow them to simply slide down your throat. Either way, the taste of this bivalve mollusk differs like wine, depending upon the soil, water locale and temperature as well as the algae the oyster feeds upon.