Reserve FILIPINO Bar at FRAMEbar
HERE

Frame Stories: The Shellfish Issue

Frame > Frame Stories > Frame Stories: The Shellfish Issue

What does it mean to be a conscientious seafood consumer when you live some 500 miles from the nearest ocean?

Join Frame

Sign up and be the first to know about experiences, save what you like and we'll show you similar ones.

"*" indicates required fields

Zip Code*
This field is for validation purposes and should be left unchanged.
2203FS01_Frame_stories_Shellfish_issue_Letter_1100_4x3
lobster Seafood boil editor's letter

Editor's Letter: Consider the Oysterman
March 15, 2022 | Mark Kurlyandchik

Crab_House_Frame_Stories_Shellfish_Issue_DSC0309
Seafood boil Detroit restaurants frame feature

Meet the English brothers, Detroit's seafood boil OGs
March 14, 2022 | Mark Kurlyandchik

Shellfish_Frame_stories_2203FS02_32880_4x3
frame pro tips home cooking motor city seafood

How to navigate the shellfish counter like a pro
March 14, 2022 | Mark Kurlyandchik

black history frame community oysters

Thomas Downing and the Black history of American oyster bars
March 14, 2022 | Taste the Diaspora

Emmele Herrold
lobster Frame POV emmele herrold

Coastal seafood in the Midwest: A Q&A with the executive chef of Hazel's
March 14, 2022 | Mark Kurlyandchik

frame-stories_pairing_1063
frame pairing champagne wine

Merroir and terroir: Pairing wine and oysters like a sommelier
March 14, 2022 | Antoine Przekop

Lobster_Bisque
lobster frame recipe juicy oistre

Frame Recipe: Juicy Oistre's Rice-Thickened Lobster Bisque
March 14, 2022 | Juicy Oistre

juicy oyster_motor-city-seafood-at-framebar learn-to-shuck-oysters.jpg