Audio By Carbonatix
It took about ten seconds for another chef and me to slurp down these oysters — and I’m certain we could have demolished another three dozen in the same amount of time. We were having lunch with a restaurateur, as well, but he admitted he didn’t like to suck. Or slurp. And that was just fine, since his aversion to bivalves meant more flesh for us.
Can you guess where we got sucked in?
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