OYSTER SERVICE - PILAR #1

RAW LAB offers something COMPLETELY DIFFERENT from, basically, every other “oyster bar” or “raw bar”, ever. It’s so simple and logical its crazy. Our model informs our use of space and the combination of these things allows us to offer a singular oyster service / experience night after night that is VERY VERY different from the classic model for oysters.

RAW LAB offers something COMPLETELY DIFFERENT from, basically, every other “oyster bar” or “raw bar”, ever. It’s so simple and logical its crazy. Our model informs our use of space and the combination of these things allows us to offer a singular oyster service / experience night after night that is VERY VERY different from the classic model for oysters.

THE OLD MODEL

The Old Model is this: RAW BAR = Something that a seafood restaurant ALSO does. Can you name one exception? It’s old and tired. This hasn’t changed in 200 years. It’s time! The old model is driven by two service styles / paradigms: 1. A la carte. 2. Table service. Very simple. And this is just about the only way anyone gets an oyster served to them. The guest orders oysters and a platter of oysters comes to the table. In the case of a mixed platter, the waiter may or may not know much about any of the oysters or even which one is which. A system may or may not be in place to help you know which is which. The platter comes with cocktail sauce, lemon, one or two mignonettes and lots, some or no advice on which to use or how much of each to use or what combinations to try / avoid. This model fails to deliver the value that is possible and makes oysters less desirable (especially at $4 or more) to most consumers.

OUR MODEL

Our model affords us the opportunity to give a $453 / per pound protein the treatment it deserves…and then some. An average sized oyster (for half-shell consumption is about 2.5” long and it’s meat weighs about 5g. So, that is 5g of protein per oyster = $ 4. 453g / 4 = 113 x $4 = $453 per # !!!) At $5 per oyster (the real cost with tax and tip) its a $500 # protien.

Our model is simple: Remove the raw bar from the seafood restaurant that ALSO has a raw bar, and eliminate the restaurant so you can #RaiseTheRawBar & #SeasTheBay!

When you focus on Raw Bar you can deliver a MUCH better raw bar product, service & experience. Eliminating the restaurant’s (staff, rent, equipment, menu, admin…etc) allow us to laser focus extremely expensive proteins and do a lot more with other very expensive, high-quality, hard to find product in order to deliver the most value possible.

We offer an oyster service similar to a wine service where a flight of oysters are served to each guest, one at a time, at the same moment. Its a MASTER CLASS, not “table service” because he discovery opportunity in this model is profound, the experience is guided by an expert and everyone experiences it all together, at the same time.

You’ll learn more about oysters (and how to best appreciate them) then you ever thought there was to know. Coaching on the metrics of quality will inform your palate. Identifying the variables between oysters in flavor (Merroir), will help you to understand the differences between them. Discussions of the people, places and processes they come from are the cornerstone of this service. From how to (and why you should) treat every oyster like a sip of a $500 wine, to the R months, we’ll explore the history, culture, cuisine, economy and ecology of oysters as guests ask questions and they’re answered by a Master Mermmlier, Kevin Joseph.

The experience is an experiment in how much more you can get from oysters, how to develop your palate to appreciate the differences in them and which metrics of quality you prefer in your oysters. This will inform your oyster choices and how you enjoy them for the rest of your life. In this experiment we have applied something similar to a “scientific method” where there is a process, order, control and result. Each oyster is the same (control) and each oyster is dressed, a la minute, by the chef. We call our collections of toppings, dressings and treatments Accoutrement Premier. The result is a better understanding of your preferences with oysters / accoutrement.

OYSTER FLIGHT @ RAW LAB

Always presented on an ultra-premium oyster, in this order, for a dozen reasons. No hot sauce. No cocktail sauce. No caviar or uni. AND NO FUCKING CRACKERS! Nothing to get in the way of your taste buds or the delicate and subtle flavors of the oyster.

  1. Topped / Dressed: Fresh Grated Horseradish Root & Lemon

  2. Topped / Dressed: Fresh Grated Japanese Wasabi Rhizome & Lime

  3. Topped / Dressed: Japanese Mignonette (Yuzu Champagne Vinegar, Wasabi, Cucumber, Micro Cilantro)

  4. Topped / Dressed: American Mignonette (Apple Cider Vinegar, Peel of a green apple, shallot, green peppercorn)

  5. Topped / Dressed: French Mignonette (Red Wine Vinegar, shallot, black peppercorn)

  6. Treated: Cold Smoked

The first 5 are toppings or dressings. The last one is a treatment and in a league all its own. Learn more about our ACCOUTRMENT PREMIER here.

GETTING THE MOST VALUE

CONSIDER THIS FACT: An ultra-premium oyster costs $4 at any place you should be eating raw oysters. With tax and tip that is about $5. A medium sized oyster’s meat weighs about 5g. Quick math reveals that 5g for $5 means that these oysters are a $500 a pound protein. How would you expect a professional to treat a $500 a pound protein. How would you best appreciated it and get the most from it? This is what we’ve perfected.

It’s been 100% true that once a guests has had the entire service, they are blown away, flabbergasted and astonished at what can be done with oysters. It creates an epiphany or two for basically everyone. 5 - 6 genuine “points of discovery” are delivered in just our oyster service. These are things that make you say “Wow!” or “I’ve never seen that!”.

Our guests typically realize that this MASTER CLASS is worth every penny of the $250 a seat price because their understanding and appreciation for raw oysters and forever changed in a way that they can take with them for the rest of their life, to every other oyster experience, anywhere. They understand now the best way to get all the flavor and nutrition from them…for starters. We’re this experience to be offered as a one-off or side-bar at a major Food & Wine Festival it would likely have a $250 cost. As part of the RAW LAB experience (about 10% of it, in fact) the value proposition is astonishing! THE OLD MODEL

The Old Model is this: RAW BAR = Something that a seafood restaurant ALSO does. Can you name one exception? It’s old and tired. This hasn’t changed in 200 years. It’s time! The old model is driven by two service styles / paradigms: 1. A la carte. 2. Table service. Very simple. And this is just about the only way anyone gets an oyster served to them. The guest orders oysters and a platter of oysters comes to the table. In the case of a mixed platter, the waiter may or may not know much about any of the oysters or even which one is which. A system may or may not be in place to help you know which is which. The platter comes with cocktail sauce, lemon, one or two mignonettes and lots, some or no advice on which to use or how much of each to use or what combinations to try / avoid. This model fails to deliver the value that is possible and makes oysters less desirable (especially at $4 or more) to most consumers.

BOTTOM LINE

The old model is AM radio. Our model is Digital Hi-Fi Surround Sound. In the old model you eat oysters. In our model, you dine on oysters and come to understand and appreciate them much much more. Given the right methodologies to enjoy them to their greatest potential you’ll appreciate and enjoy them much more for the rest of your days. Often this leads to a much greater appreciation of oysters. If you don’t agree that we did to the oyster service what The Sphere did to concerts, we’ll buy you a shot!

WITH US YOU WILL DISCOVER & EXPLORE…

  • The history, culture, cuisine, economy & ecology of oysters through the questions our guests inevitably ask and the answers given by a Master Mermmelier, Kevin Joseph.

  • How to properly eat an oyster to most thoroughly experience its entire flavor profile.

  • How to experience 20, 50 or even 100% more pleasure, joy and satisfaction from an oyster.

  • Experience your first “Sweet Flash”?

  • How to recognize when an oyster is shucked properly and what to do when it is not.

  • The metrics of quality for oysters (nose, brine, bite, minerality, after-taste, meat to shell ratio…etc.)

  • A few things about your preferences for toppings, dressings or treatments.

Our model was designed NOT for eating or dining. Ours is an omakase-style, semi-private, salon-type product, service and experience that allows us to create and elevate an immersive and participatory culinary experience that is safe, healthy, sustainable, responsible, smart, delicious, nutritious, colorful and fun. That’s something well beyond eating or dining. Considering how this will inform your palate, ordering and elevate your enjoyment and appreciation for oysters for the rest of your life, we think it is fair to say that just this part of our service (the oyster course, or Master Class in Oysters) is of equal value to a day of skiing in Aspen ($1,000 per person) or a round of Golf at The Ocean Course in Kiawah ($650 per person). Yes, you can talk about a round at Kiawah for the rest of your life, and that is very cool. Bucket list stuff. But you cant share your knowledge of how it was so great there with others in the same way you can share your knowledge of oysters with others, for the rest of your life.

Master Mermmelier, Kevin Joseph