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I got addicted to the Korean beef tacos at jubilee. Beef, Asian slaw and Siracha. Night 3 after start of set 2 I went and got a few and was dancing with the tacos. I rarely eat during a show but by night 3 of jubilee I had a hunger.

Sweet thread drift 😁 I'm not an expert but I know a good raw oyster when it slides down just right. A spritz of lemon and it's go time! After my sons middle school graduation yesterday, we walked downtown for dinner to a place called The Durham Food Hall. It's like a food court for foodies - huge wrap-around bar! Great vibe in that place: A curry counter, Neapolitan spot, scratch kitchen 'taco bull', Asian inspired rice/noodle bowls, AND a fresh seafood counter - everything on ice. Wednesday's happen to be $2 oysters - and they were damn good! Burp.

Of course gulf oysters are a bit lazier and live a slower life than coastal oysters. Just just b/c they talk different doesn’t mean they are not equal. Felix’s are really small and amazing. It may be the most famous oyster bar in the country besides acme. We went to acme with Dr B and you couldn’t finish them they were so massive. We made a funny asking if we can take these with us. He said we are required by law to toss them after an hour if on the half shell and if you ate these tomorrow you’d be in the hospital.

Any talk of gulf oysters is proving Island Bro's point about how good they are from his 'hood. That said, limiting one's self to the Pacific Northwest is ignoring the likes of Baja California, Humboldt, New Brunswick, and Nova Scotia. And in general the smaller the better. I'm usually of the take that the more salinity the better. What makes them so special is that they can evoke so much of the sea. Just a couple drops of lemon and you're good to go. Those big fuckers are meant to be grilled or broiled with stuff that gives them flavor. Sure, a good oyster bingo can be tasty, but it can never be magical.