Food & Drink

Deconstructed Bloody Marys

69's "Prairie Oysters" have nothing to do with bison balls (that's a Canadian thing, and let's hope it stays that way). Rather, they come courtesy of insanely experimental owner Tony Conigliaro, who's used his nearby laboratory to create "deconstructed Bloody Marys", by re-clarifying tomato juice in a 4.5k rpm centrifuge, setting it in alginate to form a "yolk", and floating it in lab-made horseradish vodka w/ green tea, spice mix, and "oyster leaf" herbs from the Netherlands, then serving the whole combo in a custom-made ceramic oyster shell.