Between his Copenhagen research trip to Noma, his years cooking nouvelle cuisine under chef Guy Savoy, and taking notes from his wife’s past down traditional Korean recipes, Rob Rubba has applied all his experience to capturing the deepest flavors and unexpected new textures in the bivalve and plant-based cuisine of Oyster Oyster. Recent dishes have included lion’s-mane Salisbury “steak” with matsutake mushroom-potato purée and creamed totsoi, best enjoyed with a selection from their concise list of sustainably farmed, low-intervention wines. (Think brambly old-vine mencia from Adega Sernande, or botrytized Willamette Valley riesling aged under flor from Teutonic Wine Co.). Also keep an eye out for Pizza Night — one of the most singular and satisfying pies in the city right now, made in a style that somehow channels both Alice Waters and Papa John’s.
Dining status: Patio dining with heaters are open for reservations. Carryout is also available.