There's a new restaurant downtown, and we want to share a bit of what you can expect if you head over there to check it out!

Chef Clark Frain from Mazzo joined the News at Noon to talk to us about some of their cool dishes, including a raw bar featuring fresh oysters.

Watch the full demonstration above and follow the recipe below.

Classic Mignonette:

  • 1/3 cup champagne vinegar
  • 1 lemon sliced cheek squeezed
  • ¼ tsp cracked black pepper
  • 1 ½ TBSP minced shallot

Recipe yields ½ cup perfect for a dozen oysters

Spring Mignonette:

  • 1/3 cup red wine vinegar
  • 2 TBSP minced wild ramp
  • ¼ tsp cracked black pepper
  • 1 lemon sliced cheek squeezed

Recipe yields ½ cup perfect for a dozen oysters

Yellowtail Crudo:

  • 3oz sliced yellowtail, cleaned filet & pine bones removed
  • ¼ cup pickled celery
  • 2 TBSP mint pesto
  • 1 TBSP crushed pine nut
  • 1 TBSP extra virgin olive oil
  • 1 squeezed lemon cheek
  • sprinkle of coarse sea salt

Preparation Method:

  1. In a small bowl mix your olive oil and lemon juice and add your sliced yellow tail.
  2. Place fish on your plate sprinkle with sea salt.
  3. Place pickled celery, & mint pesto on the fish and finish with a sprinkle of crushed pine nuts.

Oyster Handling Tips:

  • Source fresh oysters from a local market you feel confident in.
  • Wash with cold water and remove the grit or sand with a gentle brushing.
  • Store on ice until serving.
  • Always wear a safety glove or use a thick folded towel when shucking oysters.

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