This is read by an automated voice. Please report any issues or inconsistencies here. When it comes to opening oysters, the quality of the shuck is important, says Found Oyster chef Ari Kolender.

Oysters can be a polarizing food, with some loving the salty, briny shellfish and others … well, not so much. Here’s a trick: Cooking oysters can win over both groups, especially if you’re using the ...

Ari Kolender knows oysters. His two seafood restaurants — Found Oyster in East Hollywood and Queen’s Raw Bar & Grill in Eagle Rock — serve tens of thousands of oysters a week. Between them they’ve ...

Few foods are as timeless and versatile as oysters. Whether you like them raw or on the half shell, chargrilled with a buttery kick or tucked inside a southern-style po’ boy, these briny bites have a ...

This guide will come in handy whether you enjoy slurping them from the shell or prefer folding them into cozy stuffings and stews. Perhaps you prefer enjoying oysters raw and straight from the shell.

Found Oyster and Queen's Raw Bar & Grill chef Ari Kolender prepares shucked oysters with mignonette in the L.A. Times Test Kitchen. (Stephanie Breijo / Los Angeles Times) Ari Kolender knows oysters.