Enjoy delicious East Coast oysters for $1 each, plus $2 cans of beer, $4 jars of bubbly, and other shellfish goodness until they run out every Tuesday this season at Foreign and Domestic.

Foreign and Domestic Oysters

Photo By Hayden Walker

FnD’s NEW Tuesday Oyster menu:

Always a selection of at least 2 East Coast oysters, $1 each

(minimum 3 per order)

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Potato Croquettes
Photo By: Hayden Walker

Escabeche of Squid & White Anchovies $8

Beets w Goat Cheese & Pistachios $7

Marinated Mushrooms w Pea Greens $7

Octopus & Clams w Mustards & Rhubarb $8

Potato Croquettes w Trout Roe & Crème Fraîche $9

Parmesan Gougères $5

The Whole Shebang
6 of each oyster, 1 of each salad and snack, bread $38

Cans of Beer $2

Jars of Bubbles $4

The Whole Shebang 6 of each oyster, 1 of each salad and snack, bread $38 Photo By:  Hayden Walker

The Whole Shebang
6 of each oyster, 1 of each salad and snack, bread $38
Photo By: Hayden Walker

Foreign and Domestic is located at 306 E.53rd St. For more information please call 512.459.1010, or visit their website at http://fndaustin.com.
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Chef Ned Elliott’s 47-seat restaurant has become a neighborhood favorite for expertly prepared food at reasonable prices.
Ned Elliott grew up gardening in a home where food played an integral role in daily life. Ned was raised by two women, his mothers Sandra and Linda, who shared their love of gardening, cooking and baking with him. Sandra the cook, taught Ned about the importance of fresh ingredients. From Linda, the baker, Ned learned patience. Both taught him that life should be about continuous learning, a philosophy that was reinforced by Chef Ducasse and his mentor Chef Doug Psaltis.
“My mantra is attention to detail,” says Elliott. “Chef Psaltis instilled this in me and it is an important part of how we define Foreign & Domestic.”
Eager to further his career outside of his schooling at the Culinary Institute of American at Hyde Park, Ned left the CIA to begin staging at various restaurants in New York City and eventually landed a job at Tabla Restaurant. He continued building an impressive resume as he worked for such prestigious New York restaurants as the Essex House under Chef Alain Ducasse, Picholine, and Country.

Hours of Operation:

TUE-THU 5:30-9:30PM

FRI-SAT 5:30-11:00PM

 SUN-MON Closed