A little over a year ago, Peter Sebring who has fished the Ocean State's waters and cultivated oysters in its briny depths for decades - since he was 14 years old, as a matter of fact - celebrated the fullfillment of a dream when the doors of his Bristol Oyster Bar opened in Bristol, Rhode Island.
Now, fresh seafood in Rhode Island is not necessarily a novelty, but the degree of freshness here is one of the keys. The oysters you are ordering from the raw bar may have actually been in the water a stone's throw away earlier in the day. No freezers, no trucks, no storage involved here.
And does this degree of freshness make a difference in taste and experience? Well, if you have not yet sampled the wares at Bristol Oyster Bar, we'll just let you take a guess for now, but you can watch Chef 2 Go Nick Rabar get the full experience in the mouth-watering video above.
The mantra at Bristol Oyster bar is to create the ultimate "fisherman to table" dining experience. With the creativity and culinary gifts of General Manager/Executive Chef Adi Mandel, whose kitchen resume is as impressive as Peter's credetials, a diner in search of the best R.I. waters have to offer need look no further than Bristol Oyster Bar.