Taylor is not for the faint of heart – this is true rustic bliss. There are no plates, no utensils (except for the loaned oyster knife tethered to a galvanized pail) and after you toss back one of their beautiful oysters, you just chuck the shell onto the pile helping to create the floor. If you have never eaten an oyster, they are hard to describe. Yes, they are kind of slimy. The texture is cold, soft, a little buttery, and still has a slight firmness to it. They taste like the sea but not low-tide, more like salty and sweet at the same time. If you want to try one, my best advice is to start small. Try a Shigoku or Kumamoto variety. They are briny and sweet with a really pleasant texture. You can squeeze a little lemon or mignonette on it but I love them au naturel.
I am not including a picture of what our table looked like after our feast because frankly, it wasn’t my proudest moment. We were full and happy, in a seafood-induced food coma, but the carnage was real. Seafood Nirvana!