This is read by an automated voice. Please report any issues or inconsistencies here. When it comes to opening oysters, the quality of the shuck is important, says Found Oyster chef Ari Kolender.
Adam Rothbarth was the former Food & Kitchen Writer for VICE's shopping page, Rec Room, and contributes to Chicago Magazine, Eater, and more. So, we talked to Bill Nevruz, former East Coast ...
Found Oyster and Queen's Raw Bar & Grill chef Ari Kolender prepares shucked oysters with mignonette in the L.A. Times Test Kitchen. (Stephanie Breijo / Los Angeles Times) Ari Kolender knows oysters.
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