Article featured image
Yum
We love a naked oyster as much as anything else, but if you're going to dress them up, please add just enough homemade barbecue sauce and some crispy bacon. Chef/Owner Paul Gerard of East Village bistro Exchange Alley brings this New Orleans twist to fresh oysters on the half shell (and you should too). 

We love a naked oyster as much as anything else, but if you're going to dress them up, please add just enough homemade barbecue sauce and some crispy bacon. Chef/Owner Paul Gerard of East Village bistro Exchange Alley brings this New Orleans twist to fresh oysters on the half shell (and you should too). 

Says Gerard:

"The BBQ oysters were inspired by cookouts I’d have down in New Orleans. My friends and I would pull oysters out of the Gulf, crack them open and throw them on beach fires, and add all kinds of different sauces. Then, when I brought the recipe up to New York, I also was making this BBQ bacon sandwich. I thought, these two would be great together, so I combined the BBQ with the bacon and with the oysters."