Although the name Rockefeller may conjure images of towering skyscrapers and crowded New York City plazas, the origin of oysters Rockefeller is decidedly southern. Born in the New Orleans kitchen of Jules Alciatore, the name came from the gloriously rich and elegant nature of the dish; but the recipe itself remains a mystery. Alciatore refused to divulge the exact ingredients, and ultimately took the original, definitive recipe to his grave; it remains a closely guarded family secret to this day.

The intrigue surrounding oysters Rockefeller is a blessing in disguise, as it allows chefs the opportunity to test the limits what could potentially be a restricting guideline. The Crow’s Nest Restaurant & Marina’s Chef Jon DeRue is one such opportunist, putting a brunch-time twist on the classic dish. Fresh oysters on the half-shell are topped with bacon and spinach, as well as Anisette, a liqueur with a slight licorice flavor. Smothered in a rich hollandaise sauce, Chef DeRue’s oysters Rockefeller is modern and exciting, while still maintaining the decadent luxury of the New Orleans original.

1968 Tarpon Center Dr, Venice