Oysters — In search of the best from the shells
Chef Jason Goodenough lent his name to the oyster creation that is certain to be widely imitated and is already destined to become a classic. He serves his Oysters Goodenough at his cozy Riverbend bistro, Carrollton Market. The oysters are flash fried then placed back on their half shells atop a base of creamed leeks studded with bits of Benton’s bacon. They oysters are then topped with a bright Béarnaise crafted with enough tarragon to cut through the fat. Rich is the word and these oysters scream for a glass of cold, crisp, bright champagne.
New Orleans Magazine