A Blissful Interlude has published an interview with Andrew Taylor co-chef/owner of Eventide and Hugo’s.
Taylor says that the distinguishing factor about Eventide Oyster Co. is that “we wanted to be able to take as many liberties as we could with that style. Our culinary approach is that we are farm to table, but what really excites us is our love of international food. One of the things we love is that the techniques are so unique compared to what we were taught. Using the basic blueprint, we then applied our own framework using the culinary influence of international cuisine.”