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Monday, May 27, 2024 77° Today's Paper


CraveNadine Eats Hawaii

Making the most of mollusks

Nadine Kam
1/5
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PHOTO BY NADINE KAM

Can’t beat these bivalves A half-dozen oysters of the day and chef’s choice mollusks at Oyster Hale by Crush recently featured frilly-shelled Puget Sound Wildcat Coves and creamy Taylor Shellfish Virginicas.

2/5
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PHOTO BY NADINE KAM

Oysters dynamite ($18) baked on the half shell is served with spicy mayo and cheese.

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PHOTO BY NADINE KAM

Recent dessert options included a Japanese-style soufflé cheesecake ($7) and panna cotta ($8) — both accompanied by a strawberry compote.

4/5
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PHOTO BY NADINE KAM

Scallop carpaccio ($18) with yuzukosho and ponzu sauce is finished with sweet onions and tobiko.

5/5
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PHOTO BY NADINE KAM

Oyster Hale by Crush’s spicy oyster special is served on a sizzling platter ($20) and seasoned with cayenne and paprika.