Before Slapfish started franchising and expanding to more than 20 locations-soon to include South Korea-it was the first brick-and-mortar for a seafood concept that was previously a food truck. And when I reviewed that seminal store back in 2012, I spent nearly half the article talking about the oysters that founder Andrew Gruel served me on a paper basket. At the time, he only offered three kinds, but it was enough for me to proclaim, “If Slapfish only served these oysters and nothing else, it would already justify the restaurant’s existence.”
