I finally got to The Whelk in Westport, and was pretty much blown away by Bill Taibe’s bravura spin on New England oyster bar fare. There are something like 35 offerings—small plates and large–one more exotic than the next. When did YOU last see dishes like “Romaine Lettuce, White Anchovy, Soft Eggs, Smoked Walnuts,” “Tender Escarole, Red Beets, Ewe Blue, Pepitas, Blackened Pigs’ Ears” or “Periwinkles on Pumpernickel, Garlic Mayo, Black Truffles.” Ewe blue? Periwinkles on pumpernickel? (It’s fun just to say!)
