Episode 125: James Wayman (Oyster Club; Grass & Bone; and Engine Room; Mystic, CT)

Andrew Talks to Chefs

The coastal town of Mystic, Connecticut, boasts an emerging culinary scene, and chef James Wayman is at its center, helming Oyster Club, as well as the hybrid butcher shop-restaurant Grass & Bone and Engine Room, a bar--all in partnership with proprietor and fellow cook Dan Meiser. Andrew and James recently sat down for our first in-person interview since the lockdown began in March, and it was a total joy.

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THINGS YOU SHOULD KNOW:

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