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| Mr. Uddin |
Quick trip to New York City a few weeks ago (see also Everyman
Espresso posting) and made my requisite pilgrimage to the Oyster Bar Restaurant at
Grand Central Terminal. Open stool at the bar directly in front of the
master oyster chef who’s been performing magic there as long as I can remember. Order my usual: “Oyster stew, please, glass of Chablis.”
Tall, silent and aloof, facing the bar and tables, the
master performs his magic with an elevated gas-heated single-portion cooker,
one of two he has going simultaneously all day: butter and nectar first, short
sizzle, scoop of about 8 small oysters, Worcestershire, paprika, stir, heat it up, finally
rich milk and spices, heat to near boil. With an arm-wrestle-like twist of the wrist
he empties it into the bowl. Takes about one minute.
The master steps down to a wash-basin directly in front of
me. I ask permission, then, “How long have you been doing this?”
“Twenty-four years.”
That’s fits with my recollection of my first visit: oyster
stew and Chablis about twenty-four years ago. The gentle man’s name is Komor (or
Komy) Uddin, originally from Bangladesh. “May I write a little something?”
“Sure.” “With your picture? I took your picture.” “That’s fine.”
Thank you. Until next time, Mr. Uddin.
Cheers,
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