You can read the full feature I wrote about RRO on We Love DC, but it goes without saying that I learned a lot that afternoon, including how to properly (and safely) shuck an oyster. Watch the video below with Merroir's chef, Pete Woods, to learn how to shuck an oyster.
And while it may be too chilly right now to sit out by the marina and enjoy a cold beer and a dozen fresh oysters, definitely get yourself there this Spring and Summer. RRO has some big plans for Merroir, the tasting room that they launched this past July. And the food is incredible--hands down the best fried green tomato I've ever had (and in December, no less!), the crabcakes are outrageously rich and don't contain any breadcrumbs, and Chef Pete knows how to sear the skin on a rockfish to crispy perfection. Oh and get the lambs and clams dish; you'll thank me later. The food at Merroir shows off the freshness of the seafood--it is simple and it is delicious. There are a million places between here and Maine that do the over-fried po boys and cooked-to-death corn on the cob clam bakes, but this is the one place that let's the food itself do the talking with perfectly executed small plates. And don't be fooled by that phrase--Merroir serves hearty portions all from an unassuming outdoor grill station and small kitchen area indoors.
Big thanks to chef Pete and co-owner of RRO, Travis Croxton, for hosting me for the day and eaching me about oysters and aquaculture!
Take a bite: www.bonappetitfoodie.com.