If the world is an oyster, a restaurant in Williamsburg might as well be the universe.

Maison Premiere features oysters from the Pacific and Atlantic oceans, offering unique varieties of taste and texture.

"Per day we usually have between 25 and 30 varietals, every day, we have all the five species," says executive chef Jacob Clark. 
 
To make sure they're all as fresh as possible, each oyster must pass a strict sniff test before they go out. 

Not a fan of raw seafood? Their oysters Rockefeller is baked with flavor.

"A dish so rich that they named it after John Rockefeller himself,” says Clark.

Each oyster is topped with a savory mix of assorted greens, butter, breadcrumbs and infused with absinthe, a rare, potent alcohol, giving it unmatched taste. 

"That anise, the kind of fennel flavor licorice flavor, it just kind of gives a different flavor profile," says Clark.

Baked or raw, the world here is the oyster.