Oysters to go
Just in time for the holidays, the Oyster House is offering its briny best packed in ice for take-out. All items on the raw menu are available. Preordering (with at least one hour notice) is required.
"It's the next best thing to having a shucker in your kitchen," said owner Sam Mink.
Take-out oysters ($25-31 a dozen); clams ($13-16 a dozen) at Oyster House, 1516 Sansom St.; 215-567-7683.
- Maureen Fitzgerald
Need to know new oil
Most olive oils need several months to mellow before they appear on store shelves. But many people covet the spicy, fruity, vegetal pop and vivid green hue of oil from freshly pressed olives. Known as "novello," new oils like this one from Sicily's Barbera, the producer of Frantoia, usually make a brief appearance in December before they're snapped up. Try this unfiltered, jade-green, rustic beauty before it disappears - or just mellows (usually by June) into regular old great olive oil.