Inspired by his love of bourbon, chef Edward Lee created this crunchy and tangy appetizer. "Fried oysters are not something that you're going to have everyday," Lee says. "A Mint Julep is sweet and it's very bright, and so, to me, I wanted to pair it with something that has that brightness. Obviously, the herbs, the remoulade, the lettuce, and then just something to sort of match that herbalness of mint.”
