Stopped in The Hurricane Oyster Bar Friday for happy hour. I'm glad I only ordered one dozen on the half shell. Not only had the price over doubled to eleven bucks , the oyster were horrible. Absolutely no salinity and no taste at all. I could not eat them all because they were so bad, I even had minor stomach issues afterwords. The waitress said they had changed suppliers. I've always enjoyed visiting them, but if this is the type product they intend to sell, I'm not sure I'll be going back. If any of the management staff had tasted the oysters, they would have known they were not fit for consumption. Hope the find a better supply source and management will do better quality checks before ripping off a customer with a lousy product.
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Replies
32
Skunky
When I want an oyster fix, I go to Dusty's. Usually, they are excellent. Last Saturday they were a little mediocre, lower salt factor etc. But that is the peril one assumes when being an oyster eater. Is there any food product you can name that is best enjoyed in cooler weather, yet still demanded twelve months out of the year? One so vulnerable in taste, size and texture depending on what is going on upstream or down in the gulf? And, if the panhandle oyster bidness is at all like the New Orleans market, a food industry where there are restaurant titans that get the grade A stock by default before the little players get their orders in to the wholesalers? I can't think of one. IT's words were harsh, doubt he meant harm, but accusing the management of 'ripping off' consumers implies a premeditated effort to scam the consumer. Hurricane's is only dealing with what mother nature and the market offers them. If one wants a consistent, never changing product, a Big Mac can be procured coast to coast for a similar price and zero heterogenity-there is a reason for that. God help us all when we start to demand McOyster.
SoWal Guide
[h=1]A Fight Over Water, and to Save a Way of Life[/h]
[h=6]By LIZETTE ALVAREZ[/h][h=6]Published: June 2, 2013[/h]
NYT article June 2, 2013
Michael Spooneybarger for The New York Times
An oysterman on Apalachicola Bay, where a dwindling supply of water from two rivers that start in Georgia is contributing to a decline in the oyster population. More Photos »
[h=6]By LIZETTE ALVAREZ[/h][h=6]Published: June 2, 2013[/h]
NYT article June 2, 2013
Beach Comber
Dusty's? never heard of
SoWal Insider
I don't even eat oysters, but, by God, my new mantra is: "God help if we all demand McOysters." I know cosmic transcendence when I hear it.
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Admin
Dusty's? never heard of
It's over near Pier Park on Front Beach Rd. -
http://sowal.com/restaurant/dustys-oyster-bar
Beach Fanatic
Well said 30A Skunkape...especially about the different grades of oysters. Some on this thread
Don't believe owners buy their oysters and all
Seafood by grades. Just like my 7 iron is NOT the same as bubba Watson's 7 iron.
Don't believe owners buy their oysters and all
Seafood by grades. Just like my 7 iron is NOT the same as bubba Watson's 7 iron.
Beach Comber
It's over near Pier Park on Front Beach Rd. -
http://sowal.com/restaurant/dustys-oyster-bar
thanks kurt
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