MAGGY AWARD WINNER: Best New Restaurant
If you’ve never ordered raw oysters with your fresh sliced brisket, you’ve never eaten at Lawrence Barbecue. Of course, these aren’t just any oysters. Chef/owner Jake Wood, who admittedly would choose oysters as the one thing he would eat for the rest of his life, says these are “literally the best oysters I’ve ever had anywhere.”
The fact that they come from N. SEA Oyster Co., the sole oyster farm Lawrence Barbecue supports, bolsters Jake’s hope that the restaurant “gets to the point we’re selling 1,000, 2,000, 3,000 oysters a week.” For a chef who “broke down fish all day long” at The Cowfish and the now-defunct 18 Seaboard, this is a fitting goal…