Something about the Boston food scene brought out the shifting tone of Zimmern’s message, which has increasingly included talk of sustainability and the preservation of foods and the livelihoods of food producers. He encouraged viewers to sample dogfish, whose numbers in our waters seem to suggest that they are ripe for harvesting but whose lowly reputation keeps them off of most plates. (The next monkfish, anyone?) He described oysters as a sustainable alternative source of protein, saying Island Creek Oysters are “celebrated as the best tasting oyster in America.”
Other accolades were doled out to O Ya, which he considers one of the top five restaurants in the country. He also dubbed steamers to be a nose to tail eating experience in miniature, even though clams have neither noses nor tails. For Boston Magazine’s interview with Zimmern, see here, and for clips from the episode see here.
Think Zimmern got Boston right? Where would you have sent him? Let us know in the comments.
· All Andrew Zimmern coverage on Eater [-EB-]
· All Clio coverage on eater [-EB-]
· All Science and Cooking coverage on Eater [-EB-]
· All Island Creek Oysters on Eater [-EB-]
· All O Ya coverage on Eater [-EB-]
· Bizarre Foods: Boston [Travel Channel]
· Q+A: Andrew Zimmern, host of ‘Bizarre Foods America’ [BM]
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