Flavor Trends, Strategies and Solutions for Menu Development

Oysters from Publican Anker From Seafood & The Menu’s collection of best-selling seafood menu items of 2018

Publican Anker in Chicago sources its oysters from East Coast and West Coast purveyors that promise a sustainable, fresh product.
PHOTO CREDIT: Publican Anker
A.J. Walker, Chef de Cuisine | Publican Anker, Chicago

Oysters are the best-selling seafood item at gastropub Publican Anker, a new addition to the One Off Hospitality Group’s Publican family. They are served on the half shell with just a slice of lemon, or roasted, with yuzu butter. A.J. Walker says the restaurant works with two purveyors to source them: Island Creek in Duxbury, Mass., and Hama Hama Company in Lilliwaup, Wash.

“It’s very important to us to use the best, freshest oysters possible. We appreciate their farm-to-table approach and dedication to providing fresh, high-quality oysters through harvesting methods that don’t negatively impact the environment,” says Walker. “As far as storing, we’re pretty lucky that we sell about the same amount of oysters each week. We don’t have the problem of having oysters around for too long.”

From the special Sept/Oct 2018 Seafood issue of Flavor & the Menu magazine. Read this issue online or check if you qualify for a free print subscription.


About The Author


Christine Burns Rudalevige is a seasoned food writer and classically trained cook living in Brunswick, Maine. She has worked as a chef, a farmers’ market manager, and a boutique caterer. Christine founded the Family Fish Project (a website dedicated to eating seafood at home) and later worked as a lead culinary instructor at Stonewall Kitchen. The dedicated home cook and food writer has lent her voice to regional and national media outlets, from NPR to Cooking Light.