Rappahannock Oyster Bar, Lambs & Clams
This bowl of new-school surf and turf is seriously smoky. Ground Merguez lamb sausage combines with some bivalves, sofrito, pigeon peas, and aioli for brothy awesomeness. Pair it with The Woolrich: Scotch, Amontillado Sherry, honey, and bitters. It’s Rappahannock culture to experiment, so see what they’re up to and ask for a nibble -- that’s how we tried off-the-menu oyster pâté.