Follow all Panache blogs: #books; #entertainment; #grilling; #nationalentertainment; #romance; #videogamesExecutive chef and partner Nate Henssler of Portsmith, 660 N. State, launches a curated Oyster Takeover series featuring a weekly rotation of area chefs beginning July 23.
The restaurant, located in the dana hotel and spa, will offer a rotation of hand-selected seasonal oysters priced $5 per specialty item kicking off with Justin Diglia's, Joe's Stone Crab, (raw Savage Blonde Oyster, pickled green tomato vinaigrette, creme fraiche and radish sprouts, available July 23-29).
Other chefs include: Brian Enyart, Dos Urban Cantina, (raw Wellfleet oyster with fermented hot sauce and trout roe, available July 30-August 5); Stephen Gillander, S.K.Y. (raw Karama Bay oyster with basil vinegar, migonette and olive oil, available August 6-12; Bill Montagne, Nico Osteria (raw Island Creek oyster, fermented green tomato and caviar, available August 13-19); Christo Vlahos, Portsmith (raw Wianno oyster, makrut lime, cucumber and candied ginger, available August 20-26); and Mark Steuer, Funkenhausen (roasted Barnstable oyster, smoked tomato jam, bacon lardons and buttermilk aioli, available August 27-September 2).
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