The restaurant’s Fried Oysters, made with a thin batter, follows a recipe passed down from the owner’s grandmother. Great care is taken in selecting the finest ingredients, such as choosing large, plump oysters, and blending three types of flour with herbs. The secret lies in the frying technique: first, the oysters are briefly exposed to high heat, then the batter is tossed over them, creating a crispy, thin coating that makes the oyster omelette perfectly crunchy.