Naked Oyster

Photo by Cori Egan
Naked Oyster chef/owner Florence Lowell applies the finishing touch to an appetizer of house-made French country pâté.
Photo by Cori Egan
daughter Stephanie Lowell, general manager, is also the libationist behind the restaurant’s inventive craft cocktail menu
Photo by Cori Egan
the cast iron Mezcal bone-in sirloin weighs in at 18 ounces
Photo by Cori Egan
slicing charred octopus for an appetizer that also features grilled watermelon and potato crisps.
Photo by Cori Egan
mussels and leeks simmering in a cream sauce of Cape Cod Blonde Beer, dijon and crème fraîche
Photo by Cori Egan
Saute cook Rogerio Haveroth and dishwasher Richard Walcott in Naked Oyster’s no-drama-zone kitchen
Photo by Cori Egan
puff pastry tops a soup made with duck stock, duck confit, mushrooms and mirepoix.
Photo by Cori Egan
Lowell demonstrates the plating of a new menu item to Heitor Munhoz
Photo by Cori Egan
Jem Zinel delivers a baked oyster sampler and an order of Gimlet Oysters made with Hendrick’s gin, cucumber and lime
Photo by Cori Egan
two gluten-free desserts on the menu: chocolate liégeois (Callebaut chocolate mousse layered with espresso, chocolate syrup, whipped cream & candied pecans) and orange St. Tropez cake served with honey, crème fraîche and toasted almonds.
Photo by Cori Egan
Robert Boucher and Lowell at the raw bar