They're not just shucking oysters, they're serving up a spectacle. 🦪 🌊
“As far as services go in other restaurants, it is a dance; it is a fast shuffle. And I think that we manage it very, very well,” Clark says in the video. “Once everything’s working, it’s kind of like—it’s beautiful, organized confusion. It’s like an orchestra.”
As the conductor of that orchestra, Clark oversees all of the ingredients that come into Lure. In any given week, that includes more than 3,000 oysters, 100 to 150 pounds of tuna, and a similar amount of ice, for keeping all of that fish chilled at the raw bar and on the seafood towers. Clark himself spends about 30 minutes a day eating oysters, to ensure that they’re up to snuff for the restaurant’s clientele.
While specials are a great way for Clark and his team to experiment with different flavors, they also recognize that they need to satisfy their regulars, who expect to see certain dishes on the menu. “I almost had a mutiny for taking the sea-urchin bucatini off the menu,” Clark says. “It was like a firing squad ready to come get me.”
Since that dustup, though, it seems like he’s found a nice balance between sticking to the classics and adding some flair to Lure’s offerings.
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