At Claro, T.J. Steele Melds Oaxacan and American Tastes on an Oyster Tostada

When T.J. Steele’s local seafood purveyor offered him first dibs on fresh Montauk oysters, he jumped on the chance and bought the whole bushel. “It was the first time he had them this year,” says the chef/owner of Claro in Brooklyn. Steele’s first idea was to fry them up for a taco, but he opted for a more takeout-friendly tostada. “They’re already crispy, so they aren’t...