
4

"It does not get much more tide-to-table than this, with some of the best shellfish and seafood-driven entrees around and staff happy to refresh rusty shucking skills; whether perched at the bar or at a table, raw bar items should be top of mind, while grilled oysters, served hot and bubbly with Creole butter and herb gremolata, are a crowd-pleaser for those who prefer them cooked." - Kevin Chau