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When it comes to opening oysters, the quality of the shuck is important, says Found Oyster chef Ari Kolender.

“It’s not about pressure, it’s about leverage. You’re trying to separate these two shells that open naturally.”

Don’t think of an oyster knife as a chef’s knife. “It’s surgery; it’s just the tip of the knife you need.”

Ari Kolender knows oysters. His two seafood restaurants — Found Oyster in East Hollywood and Queen’s Raw Bar & Grill in Eagle Rock — serve tens of thousands of oysters a week. Between them they’ve sold well over a million oysters, splayed in platters over ice, tucked into towers of seafood, served raw, grilled or fried (even occasionally buffalo-fried).

So

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