I grew up enjoying Gulf oysters: raw on the half shell, seasoned and fried for po-boys, charbroiled with lots of garlic butter or rich and bubbling, Rockefeller-style. And I’ve watched enough shucking ...

In Savannah, there are oyster people. They order them raw as appetizers at restaurants. They order Caesar salads topped with blackened or fried oysters. They choose them over shrimp, fish or scallops ...