"Down the block and across the street, at Randazzo's, the sidewalk raw bar offers a similar proposition, with a little bit more of a rough-spun air. The day’s offerings are kept on ice just outside the shop—but stored in a cooler, here, rather than neatly arrayed for display—and there’s a stainless-steel countertop to belly up to. There were clams, of course, fifteen dollars a dozen, and also the thrilling option of razor clams, their long, rectangular shells housing juicy mollusks more subtle in flavor than their conventional counterparts. There were just two varieties of oyster on offer—Blue Points, with their tangy liquor and grassy, bright flavor, and those buttery Beau Soleils—each at two dollars apiece." - Helen Rosner
