In my job, I eat around and out so many times–enchiladas, foie gras, sopressata, brussels sprouts, whatever–that I hardly ever get to experience the shock of a new flavor. Unless you travel the world eating everything that crawls out from under a rock, like Mr. Bourdain does, novelty necessarily gets rarer.
That's even more true, if things can be more true, for those of us who write about eating in a particular area. And truest for those of us who write about eating in Utah.
So it was a delight to be shocked–and delighted–by the taste of a simple raw oyster at Naked Fish last night.