Rappahannock River Oyster Owners Open Second Rocksalt Restaurant
SEAFOODNEWS.COM [Charlotte Observer] By Helen Schwab - February 27, 2015 -
The owners of Rappahannock River Oysters, an oyster farming operation in Virginia noted nationally for the past decade or so, have found success with several restaurants, including Merroir, a place on the banks on the Rappahannock River.
They have opened a second Rocksalt; the first is in Charlottesville, and at each, the plan is to let shellfish lead, surely, but allow menu idiosyncracies.
The food: Charlotte chef Jay Pierce (lately of Greensboro's Lucky 32) will be changing up the set often. The first incarnation includes raw bar items individually or grouped ("The Myers Park," for $72, is a dozen each of oysters, clams, mussels and shrimp, for instance); three varieties of caviar with vinegar chips and crème fraiche; oyster chowder, Carolina shrimp ceviche, three variations on broiled oysters; and mains such as seared Carolina trout with Texas caviar, pan-fried catfish and a Thai version of mussels and noodles.<
To Read Full Story Login Below.