Your Oyster Recipe of the Day: Oysters St. Claude. Upperline’s chef Ken Smith serves fried oysters on their shells, with a super-bold, garlicky, spicy sauce. The recipe, inspired by Oysters Bordelaise at the old Restaurant Mandich, takes its name from the restaurant’s St. Claude Avenue address.
Special thanks to Left at the Fork for their Oysters St. Claude photo. Don’t miss their Upperline review and photos of other Upperline dishes.
Save