^
Keep Westword Free
4

Want to try oysters? Don't forget the training wheels...

Eating oysters is like learning to ride a bike: It's best approached with training wheels. More than taste, the texture is what really gets people -- which is why Sheila Lucero, executive chef of the four (and counting) locations of Jax Fish House & Oyster Bar, recommends sandwiching oysters between a cracker and cocktail sauce.

"That's good for beginners," says this Jax veteran, who professes to like oysters in "any way, shape or form."

See also: Jax Glendale is a net gain for the Denver dining scene

I prefer oysters naked -- no cracker, no sauce, not even a squirt of lemon -- so that I can taste every bit of brininess or sweetness that the slippery little suckers decide to throw at me. And they threw plenty when I visited Jax Glendale for this week's review; the oysters were so tempting that I caught myself adding a few to my already substantial order, as if the bivalves were an impulse buy at the checkout counter.

Still, I know from experience that oysters aren't the only foods that go down easier with training wheels. If I happen to be at a Vietnamese restaurant with friends who have never tried pho, I usually recommend they start with pho ga, made with shredded white-meat chicken, rather than sach (tripe) or gan (tendon). Likewise, if someone hasn't tried ceviche before, I recommend not a cracker and cocktail sauce but a stiff mojito chaser.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

What are other foods that you've learned, bit by bit, to like? And are there some -- like uni, which friends have said they'll never, ever swallow again -- that are so strong and/or unfamiliar, even training wheels won't do the trick?


Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Westword community and help support independent local journalism in Denver.

 

Join the Westword community and help support independent local journalism in Denver.