When less really is more

I confess, I'm a sucker for great oysters. And when I see them on a menu I'll typically order some for the table to get a meal started. Everyone seems to have their own favorite way of dressing them — a little Tabasco, a little mignonette, a little grated horseradish. It's all part of the experience.

So why would anyone think of ruining perfectly good oysters by injecting them with mignonette to the point of exploding?

This what I experienced at a restaurant in Miami recently. Great anticipation, big letdown.

Don't get me wrong. Creativity is a great thing with food. But some things are best left untouched!