Broiled Oysters with Cayenne Aioli
The menu at Trinity boasts a lot of oyster dishes, many of them simply prepared to let the briny flavor of the oysters shine through. Here, chef Isolani treats the bivalves to a slightly creamy, slightly spicy, slightly salty topping, then runs them briefly under the broiler to meld the flavors.
Click here for the recipe.
Photo credit: David J. Bradley