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.
Ari Kolender knows oysters. His two seafood restaurants — Found Oyster in East Hollywood and Queen’s Raw Bar & Grill in Eagle Rock — serve tens of thousands of oysters a week. Between them they’ve ...
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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