Grazing, Seafood Edition: Oysters With Pickled Blueberries & Foie Gras Aioli; Ahoy Matey Wrap | Bite Club

Seven Days needs your financial support!

Friday, April 12, 2013

Grazing, Seafood Edition: Oysters With Pickled Blueberries & Foie Gras Aioli; Ahoy Matey Wrap

Posted By on Fri, Apr 12, 2013 at 4:32 PM

A few months back, a reader complained that we write about Bluebird Tavern too often. Apologies in advance — but this week I ate something at Bluebird that was too amazing to ignore. Yeah, it was oysters again, though on this occasion, they were broiled and dolloped with foie gras aioli (!) and ... pickled blueberries. Yup. If someone set this quartet of oysters down in front of you, menu unseen, you might not be able to pick out the individual parts; but taken together, each shell was filled with a silky, creamy, luscious mass kissed with a hint of pucker.

Four oysters cost $16. Not an everyday treat, but a treat to be sure — and a fleeting one. It's unclear how long they'll be on the menu until chef Michael Clauss changes it up yet again. But any chef who thinks to pickle his blueberries and marry oysters with foie is someone to whom I have no problem handing over me life. (The Bluebird mini-empire also just added a breakfast and lunch spot at the Innovation Center, and it's tasty, but that's a post for another day).

A more mundane but equally satisfying experience (in a different way) awaits at Union Jack's on Route 7. I've been on a fish-and-chips tear lately, and the version here — succulent white chunks of haddock spilling from their golden-brown, beer-batter skins — is delectable. So, too, is that same haddock stuffed into a wrap with tartar sauce and lots of shredded iceberg, then quickly grilled — aka the "Ahoy Matey" wrap. It gets even better, especially if you forego fries and lustily order a $1.99 portion of onion rings. They're coral-crispy, copper-colored and fried so deftly that no floppy piece of onion slides out to slap you in the face. Instead, batter and onion become one.

I wish all of these seafood friends could meet on one plate (or in one take-out container). Alas.



Got something to say? Send a letter to the editor and we'll publish your feedback in print!

One or more images has been removed from this article. For further information, contact web@sevendaysvt.com.

About The Author

Corin Hirsch

Corin Hirsch

Bio:
Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.

More By This Author

Comments


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Bite Club

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2020 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401  |  Contact Us
Website powered by Foundation