In August of 2003, I left to study abroad for a semester in Paris. Yes, I am so spoiled that I have lived in two of the most beautiful, captivating cities on Earth. (Please don't ask me if I speak French - you will be sorely disappointed.) During our stay in Paris, I became great friends and travel buddies with Jan, and later we became college roommates, but our friendship really began before we left California. Our study abroad program was through the UC system, and both Janice and I went to UC Santa Barbara (yet another beautiful city). Several months before we left, we had a meeting for all the people who would be in our program who attended the UCs in Southern California. I have this obnoxious way of deciding just by looking at a person whether I want to be friends with them (congrats if we're friends, you made the cut) and when I saw Janice at the meeting, I pegged her as someone with whom I would like to be friends, even though we hadn't met. A month or so later, I went to the French Consulate in San Francisco to obtain my student Visa, and when I saw Janice just ahead of me in line, I knew it was fate. We started our friendship here, in the city where we have both chosen to end up, and the rest is history.
The waiter came back with the oysters he had chosen for us, which he explained were three different species from three different regions. The first two were Kusshi oysters from British Columbia, the next was more of a local variety, Sand Isle Kumamotos from Humboldt, and the third were Glacier Bay oysters from New Brunswick.
The soup came, and while it was pretty, it wasn't a stand out - it was a little too acidic for my taste. Zuni still gets points for splitting our soup into two bowls (you can see this always wins points on this blog) and just for serving a chilled soup in general - god help me but I love a good chilled soup.
Finally the main attraction arrived, and just the presentation alone made the hour-long wait for this dish (which they warned us about on the menu) worth it. The dish is as fun and delicious to eat as it is enjoyable to look at, and the surprise of the currants and pine nuts at the bottom was just an added bonus. The chicken was incredibly moist and flavorful - one of the most so I've ever had - and what we couldn't finish that night I took home and had for lunch the next day.