All Oyster Crackers Are Not Created Equal
A few weekends ago I found myself ordering clam chowder and two beers at 10pm. I was pretty hungry, having not eaten lunch, so I tore into the packet of oyster crackers and ate one as my chowder cooled. I turned to my friend and asked, “are these supposed to taste like this?”
She replied, “chalk? Yeah. That”s normal.”
I didn”t give it much thought past that. I used to eat oyster crackers for a snack as a kid and I loved them. I think it was just because my dad would bring them home as leftovers from lunch and tell me he “brought me a present.” Many years later, it seemed my friend was right: oyster crackers all taste like chalk.
Guess what? They don”t. I was really surprised when I visited Route 6, a New England style fish house, and one of Stephen Starr”s newest Philly ventures. All casino online of the oyster crackers are made in-house by chef Anthony DiRienzo. I was apprehensive when our server brought a jar over to the table filled with these abnormally large crackers covered in sea salt. Were these an appetizer? Was I supposed to eat them with my meal?
The answer is both, and we couldn”t stop shoving them in our faces. The folks at Route 6 put a lot of time and love into these bad boys, and it really shows. The oyster crackers crunchy and flaky, with a lot of air in the middle so you avoid that “did I just eat chalk?” feeling. They”re a little larger than a quarter, so they”re big enough (and soft enough) to be savored in two bites, or eaten off of your spoon in one. I think I ate more oyster crackers that night than I”ve ever had in my life. And when we actually put them in our chowder…holy shit, phenomenal.
Maybe I”ve I just been blind for the past 24.5 years, and never really visited a great New England fish house. But who knew it”d be Stephen Starr who”d make me see the light?
600 North Broad Street
Philadelphia, PA 19130