Oysters get grilled torched and served in a special smoke box at Del Campo in Washington DC

Oysters get grilled, torched and served in a special smoke box at Del Campo in Washington, D.C.

Chefs elevate oyster dishes with rich ingredients

Bacon, cheeses, Champagne and other luxurious items are paired with the shellfish

As more diners embrace eating oysters, more chefs, especially those at fine-dining restaurants, are coming up with new ways to serve them. While serving oysters raw on the half shell remains a popular preparation, many chefs are using their creativity and skill to elevate the humble mollusk to rich extremes.

“Oysters are great on their own, fresh,” said Tom Dunklin, executive chef of Three Degrees in Portland, Ore. “[But then] you can take that oyster — b

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