At first glance the name might seem to undersell this dish. But Oysters Goodenough are proudly named for their creator, chef Jason Goodenough, and they’re a flagship dish at his Riverbend bistro. The oysters are fried and placed back in their shells, which serve as small, individual pots of bacon and creamed leeks under velvety, lemony Béarnaise. They’re decadently rich. At brunch, the dish returns as the oyster Goodenough French omelet (without shells of course).

 

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by Ian McNulty

The Advocate