Long before the thin-crust pizza or pastrami on rye, oysters reigned supreme as New York’s culinary claim to fame. The city’s harbor was home to a sweeping expanse of oyster reefs, and its citizens enjoyed them every which way— on the half-shell, cooked into pies, and pickled. Though they were eventually harvested to extinction, present-day New Yorkers continue to enjoy oysters thanks to the city’s abundance of seafood restaurants where the beloved shellfish—along with a variety of other tasty seafood—are flown in fresh from around the world.
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