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Northshore October 2025
  Three dark-green spoon-shaped leaves, each topped with a viscous bright orange dot, were carefully arranged on a rectangular plate, presented alongside a luscious yeasty 2010 sparkling Vouvray from the Loire Valley in France.  These “Vegan Oysters,” as the menu at the Meritage Restaurant and Wine Bar Early Spring Foragers Dinner called them, were oyster leaf—a wild plant that grows near the seaside abundantly in Atlantic Canada and shockingly has the briny, creamy flavor of an actual oyster. The tiny amuse bouche, opening the multicourse meal, seemed pretty unassuming, but it was tricky and packed with flavor&
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