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The dry ice budget at Liberty Kitchen & Oysterette, a seafood restaurant at the edge of River Oaks, must be astronomical. Every tray of oysters (either raw or chargrilled) or pillared seafood tower is served in a thick cloud of icy smoke. Once the bubbling cauldron cools off (warms up?), condiments like cocktail sauce with fresh horseradish are revealed. Get them chargrilled with parmesan or bacon jam, or even fried over deviled eggs with crispy bacon. Or on the side of grilled Redfish fillets. You can even throw a few fried oysters on top of their vegan kale salad, because no one will tell you you can’t.
photo credit: Southern Social