Craig LaBan tastes Matyson’s version of fried oysters.

Instead of the heavy breading typical in local fish houses, Matyson sous-chef Brian Lofink crusts three Virginia mollusks in the micro-crisp of semolina flour. Placed over a bed of wilted Brussels sprout leaves (the trendy green du jour) with a dab of sweet onion jam, the dish then gets an earthy streak of smokehouse love with a drizzle of hot bacon vinaigrette.

Fried Oysters Redux [Philadelphia Inquirer]
Matyson [Official Site]