"The answer to the Shakespearian mystery of, “What’s in a name?” is easily answered at Clark’s: an oyster bar. This Austin-import-turned-Montrose-resident offers up a long list of Gulf, East, and even West coast oysters with a classic mignonette and cocktail sauce topped with a real primo ingredient: freshly shaved horseradish. Nine out of ten oyster enthusiasts agree that fresh horseradish trumps any other kind (this is not a legitimate poll), and Clark’s aims to please. Slug down some shucked shellfish on the massive patio or take down a couple dozen for the 50-cent-per-oyster discount during Happy Hour. " - chelsea thomas, gianni greene