For oyster lovers

Deinitely must be oyster season. I want to try these Totten Inlet Virginicas!

Excerpted from NYT article:
The Oyster Is His World

"Totten Inlet Virginicas — oysters native to the East Coast (Crassostrea virginica, to the Latin-spouting crowd), whose ancestors were brought west from the Chesapeake Bay a century ago. Introduced in 2004, they are raised by Taylor Shellfish Farms in a bay that opens off Puget Sound. Mr. Rowley, who helps to market them, gives them his nomination for "the best oyster on the planet."

It would be easy to dismiss that comment as vulgar hucksterism, but it would be wrong. T.I.V.'s are uncommonly plump and sweet, with a memorably pronounced mineral finish, as you can discover yourself at the Oyster Bar, which often features them. Not many oysters deliver such a clean, mellow overall impression — perhaps the fabled Belons from Brittany, which have graced the finest Parisian tables for centuries, and the magnificent big Colchesters from the east coast of England, renowned since Roman times, but precious few others."

By the way, I've never been to Swan Oyster Depot. Anyone want to go with me?