Oyster pan roast in New York City

The oyster pan roast is perhaps the most historic New York City dish there is—and yet there is just one reliable place to try it.  Don’t be fooled by the archaic nomenclature: There’s nothing “roasted” about this century-old NYC dish. It’s actually more a delectably rich soup, in which plump oysters and a soaked slice of toast float in a simple concoction of butter, cream, Worcestershire sauce, paprika, celery salt, and a tomato-based chile sauce (typically Heinz). Tucking into a hot bowl of this velvety richness calls to mind a simpler time in Manhattan, when indigenous oysters were still plentiful […]

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