Invented at Antoine’s in 1889 by chef Jules Alciatore in response to a shortage of escargot in New Orleans, Oysters Rockefeller have since become a classic American dish. Riffing on tradition — and building on the richness alluded to in its name — New York City pizza-maker Thomas DeGrezia reimagined it with bourbon-coated bacon in a version that’s smoky, sweet and salty. 

Historically, Oysters Rockefeller come topped with spinach, shallots, butter, breadcrumbs and a splash of anise-flavored liqueur (Pernod, Herbsaint, or something similar). DeGrezia, owner of Sofia Wine Bar and the chef behind New York’s somewhat famous $38 pizza, brought us an even more decadent version of  the traditional recipe. Here, he forgoes the greens for bacon, swaps Pernod for bourbon, and uses Japanese panko — light, dry, flaky, and made from crustless white bread — instead of seasoned bread crumbs. 

Baked in a cast-iron pan in an Ooni oven firing at top temps, these oysters cook up quickly. With a flavor profile that skews a little sweeter and unctuous than the traditional, these oysters make for a great date night meal. 

Need something for dessert? Try Tommy’s Cocoa Pizza Dough.