Sipping a dark beer with a briny oyster might seem unusual, but the combo actually has a rich history. We stopped by Dean’s and Banshee to find out more from two of New York’s best bartenders.
Fun fact: at Dean’s, the oyster options change regularly with the season, but always stay focused on East Coast oysters. When we were there, they were serving Mere Point and Peconic Gold oysters. And at Banshee, Jen Murphy receives a daily delivery of fresh oysters from her purveyor — served dressed with house made hot sauce or chive oil to amplify the flavor pairing.
Huge thanks to head bartender of Dean’s, Laurel Delany, and owner of Banshee, Jen Murphy, for having us. Be sure to visit them soon, while oyster season is in full swing. 🦪
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