Oyster Goodness

The table is set with the kind of casual order that makes you slow down: a blue-check cloth, water glasses catching the light, the steady red of a ketchup bottle in its wire basket. Outside the frame there’s the soft clatter of a market day, but here everything narrows to what’s in front of you.

A plate of oysters on the half shell, their edges rugged and salt-dark, sitting in melted ice. Lemon wedges bright as punctuation. A small cup of cocktail sauce waiting like a dare. Nearby, a bowl of chowder—pale, warm, and unhurried—holding its heat the way an old house holds winter, quietly and without complaint.

Lunch like this feels simple, but it isn’t. It’s the ocean translated into a mouthful: cold brine, a clean metallic snap, and then the comfort of something creamy and familiar. The kind of meal that makes the day feel a little larger, as if the city and the water and whatever you’ve been carrying all morning can fit on one small table.

I like how food can do that—how it gathers the mundane and turns it into a small ceremony. A squeeze of lemon, a sip of water, the hum of other people eating nearby. For a moment, it’s enough to just be here, tasting the place.