By Betty Hallock
Los Angeles Times
LOS ANGELES—Ari Kolender knows oysters. His two seafood restaurants—Found Oyster in East Hollywood and Queen’s Raw Bar & Grill in Eagle Rock—serve tens of thousands of oysters a week. Between them they’ve sold well over a million oysters, splayed in platters over ice, tucked into towers of seafood, served raw, grilled, or fried (even occasionally buffalo-fried).
