The wine's fresh cut grass aromas and frisky acidity perfectly pair with the wealth of scrumptious oysters harvested further south in Cap Ferret, a seaside resort adjacent to the Arcachon Bay, often called the Hamptons of Bordeaux. I can still taste the fat juicy oysters exploding with creamy brininess, like kiss of fresh sea air.
Regardless of the city's proximity to an ocean, oyster bars have popped up all over Chicago over the past few months. Most of them appear to be quite similar, all appropriately serving the freshest seafood in a trendy, yet sophisticated environment. So how are you supposed to choose your faux-coastal experience?