“I’ve never worked with green crab before but I was really intrigued because once they arrived in-house they reminded me of a crab I grew up with in the Dominican Republic with its richness and flavor. After learning about their reputation, I wanted to find a way to make the crabs approachable to people who’ve never had them and what better way to do that than creating a dish with green crab and lobster, a species directly impacted by green crabs.” – Chef Buasier
Lobster isn’t the only seafood on OAK’s menu impacted by green crabs, you’ll also find mussels, striped bass, clams, scallops, and oysters in a wide variety of dishes.
“For us, it’s really important to integrate education in introducing new menu items, ingredients, and cuisines for our chefs, servers, and then guests. We know that a lot of people aren’t going to walk in and know what green crabs are but that opens the door for conversation.” – Chef Khan
OAK Long Bar + Kitchen will be moving onto their summer menu in the upcoming months so visit soon to try the pappardelle and other spring dishes. That being said, Chef Buasier has hinted that green crabs will be on the summer menu in another iteration so stay tuned!
