An oyster bar, also known as an oyster saloon, oyster house or a raw bar service,[1][2] is a restaurant specializing in serving oysters, or a section of a restaurant which serves oysters buffet-style. Oysters have been consumed since ancient times and were common tavern food in Europe, but the oyster bar as a distinct restaurant began making an appearance in the 18th century.
History
Oyster consumption in Europe was confined to the wealthy until the mid-17th century but, by the 18th century, the poor were also consuming them.[3] Sources vary as to when the first oyster bar was created. One source claims that Sinclair's, a pub in Manchester, England, is the United Kingdom's oldest oyster bar. It opened in 1738.[4] London's oldest restaurant, Rules, also began business as an oyster bar. It opened in 1798.[5]
In North America, Native Americans on both coasts ate oysters in large quantities,[6] as did colonists from Europe. Unlike in Europe, oyster consumption in North America after colonization by Europeans was never confined to class, and oysters were commonly served in taverns. During the early 19th century, express wagons filled with oysters crossed the Allegheny Mountains to reach the American Midwest.[7]
See also
Bibliography
- Betti, Tom and Sauer, Doreen Uhas. Historic Columbus Taverns: The Capital City's Most Storied Saloons. Charleston, S.C.: History Press, 2012.
- Fisher, Abby. What Mrs. Fisher Knows About Old Southern Cooking, 1881.
- Green, Aliza. Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market. Philadelphia: Quirk Books, 2007.
- Kemp, David. The Pleasures and Treasures of Britain: A Discerning Traveller's Companion. Toronto: Dundurn, 1992.
- Kerr, Jean and Smith, Spencer. Mystic Seafood: Great Recipes, History, and Seafaring Lore From Mystic Seaport. Guilford, Conn.: Insiders Guide, 2006.
- Koo, Dinah; Poon, Janice; and Szabo, John. The Cocktail Chef: Entertaining in Style. Vancouver, B.C.: Douglas & McIntyre 2006.
- MacMurray, Patrick. Consider the Oyster: A Shucker's Field Guide. New York: Thomas Dunne Books, 2007.
- Porter, Darwin and Prince, Danforth. Frommer's Great Britain. Hoboken, N.J.: John Wiley & Sons, 2003.
- Reardon, Joan. Oysters: A Culinary Celebration. Guilford, Conn.: Lyons Press, 2004.
- Rosso, Julee and Lukins, Sheila. The New Basics Cookbook. New York: Workman Pub., 1989.
- The Visual Food Encyclopedia. Montréal, Québec: Les editions Québec Amerique, 1996.
References
- MacMurray, p. 131.^
- The term raw bar is more commonly used to describe more than just oysters. A raw bar usually offers a wide selection of raw oysters as well as raw clams and raw fish or sushi. It may also offer cooked but cold shrimp, mussels, scallops, conch, and calamari. See: Koo, Poon, and Szabo, p. 43; Rosso and Lukins, p. 21.^
- Reardon, p. 1-3.^
- Kemp, p. 337.^