Last year, we couldn’t get any of those sweet, delicious Quinalt razor clams. But we’re getting them in fresh tomorrow. And as luck would have it, Farmer Blayney Myers wrote this morning to say she’s STILL got lush heirloom green tomatoes. We’ll be dipping thick slices of green tomatoes in buttermilk, egg and corn flour, and frying them, topping applewood smoked bacon rashers, and a crispy corn-flour battered razor clam, with saffron and summer savory aioli.
Reserve a Table
through Open Table for dinner. For breakfast reservations, please call the restaurant at 541-387-4000.
Tune in to Chirp Chow