James Wayman, chef of a growing community of restaurants in Mystic, CT, including Oyster Club, joins us for our first in-person podcast since the lockdown in March.
The coastal town of Mystic, Connecticut, boasts an emerging culinary scene, and chef James Wayman is at its center, helming Oyster Club, as well as the hybrid butcher shop-restaurant Grass & Bone and Engine Room, a bar--all in partnership with proprietor and fellow cook Dan Meiser. Andrew and James recently sat down for our first in-person interview since the lockdown began in March, and it was a total joy.
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