I know it is a bad pun, but I just could not bring myself to share these bites of happiness at the Federal Taphouse. Chef Russ Skiles is a man that knows his way around a bivalve. Fired in the wood oven with applewood smoked bacon, porter and aged cheddar, these beauties offer the perfect mouthful of creamy saltiness. The natural brine of the the oyster is not cooked away in the oven, rather the wood fire adds just a note of smokiness to the bite. As with most fresh oysters, you choose the number you want on your plate. Take my advice, you’ll want a big plate.