Since it opened in Inverness over three years ago, Saltwater Oyster Depot has done a lot with a little—that is, with two small, 30-year-old pizza ovens and a few induction burners.
“At first we were like, ‘Nothing will stop us! We’ll do it!’ But now we realize there are limits,” executive chef Matt Elias said of the constraints, which have stopped him from serving pasta because he cannot boil it quickly enough. “It’s been a…