FAT TUESDAY 2.13
1101 Lydia St
6 p.m. – s(h)ell out
Charlotte grew up in New England, clammin’ and shuckin’ with her family on Cape Cod in the summers and enjoying the spoils of her homeland’s delectable cold water seafood. After an exclusive four-year commitment to cheap burritos in college, Michael expanded his palate and interest in food from all over the world, diving in head first and spending the past decade plus perfecting a wide array of recipes as an amateur chef (and amassing a Smithsonian-worthy collection of hot sauce).
Adventurous but unpretentious gourmands, one of our favorite date nights involved bellying up to the bar at RYE for a dozen oysters and a couple cocktails. After its closure, we missed that visceral experience of savoring quality oysters in a manner that’s fun and celebratory. Around the same time, the pop-up restaurant concept became both an exciting taste-du-jour and a legitimate dining experience across some of Louisville’s coolest bars. Synchronistically, Michael even wrote a feature about it for LEO Weekly at the beginning of 2021! We’ve always loved hosting and cooking for friends, so the idea of a pop-up became intriguing. Both of us have worked in the industry in past lives and share a passion for food and trying crazy new things. So we asked the question: what if raw bar, but mobile, and what if us? OK, let’s get weird! Both of us being Virgos, of course, we committed ourselves figuring out, in great detail, how to do a pop-up like this the right way.
Now in its third year, you can expect a curated selection of both Atlantic and Pacific oysters at every Lou Oyster Cult pop-up, including our approachable Two Buck Shuck, and a self-serve housemade sauce bar. Not into raw bar? No problem – we always serve a menu of seafood or seafood-adjacent specials. Each event is like a party, and we love to collaborate with others, whether it’s joining forces with other chefs or crafted pairings of our dishes with delicious wine, beer/cider, or cocktails. It’s been a good formula so far: we were awarded Best Raw Bar in the 2023 LEO Weekly Readers Choice Awards, a very cool and chill way to end the year.
Missing our home for bivalve delights, ready to share our culinary passions, and fueled by a deep appreciation for truly despicable and wicked puns, your Lou Øyster Cült is here to serve, guided by our ethos “oysters for everyone!” Sea treats, with more cowbell!
OYSTERS ARE GOOD FOR THE PLANET!
It’s true! Unlike many protein sources, oyster aquaculture is sustainable by its very nature – and we like that! Farming and harvesting oysters helps to improve sediment quality by loosening and dispersing silt and muck, adding oxygen to bottom waters and sediments. Additionally, oysters filter out all sorts of yucky stuff in the water column, both biological and manmade, as well as improve water clairty and quality by removing particulates, excess nutrients, and other organic materials. In many ways, they’re like the ocean’s boogers. Er, maybe we shouldn’t say that in our menu – but you get the gist!
AND OYSTERS ARE GOOD FOR YOUR GARDEN OR FARM
Don’t chuck your shuck! They can have a number of uses. For example, oyster shells are great in the garden, as they have high amounts of calcium that can help balance your soil’s pH levels. Shells also strengthen plant cell walls, improve nitrate uptake, and can help form enzymes in your soil. For the farmers out there, ground shells are cheap and nutritious feed for chickens. We absolutely encourage you to help reduce food waste – take the shells with you if you have a green thumb. Need a bag? Ask!
AND THEY’RE GOOD FOR… YOUR LOVE LIFE?
Ancient lore would have you believe oysters to be an aphrodisiac. Our professional opinion? We think it has more to do with a nice wine pairing and the visceral je-ne-sais-quoi of enjoying this delicacy. But hey, if you believe the Cült got you laid and he/she/they are burnin’ for you, we’ll take it! Just please Yelp about it.