Nestled in a cozy, vintage-inspired space, this charming eatery and bar serves up craft cocktails and a raw oyster experience perfect for any gathering.
"When: Tuesday-Friday, 4-7pm; Saturday-Sunday, 2-7pm The Deal: Half-dozen oysters for $12; dozen oysters for $24; 3 clams for $6; 3 cocktail shrimp for $12; $12 select cocktails; $6 beers, $11 tap wines, $30-$60 carafes of wine Oyster enthusiasts, here’s a very specific life hack just for you. At Mar’s in Astoria, Happy Hour oysters go for $2 a piece, and select cocktails go for $12. But the $12 mignonette martini? It’s also served with an oyster. That’s like a deal on top of a deal. Happy Hour clams and shrimp are also available." - willa moore, neha talreja, will hartman
"Oyster enthusiasts, here’s a very specific life hack just for you. At Mar’s in Astoria, Happy Hour oysters go for $2 a piece, and select cocktails go for $12. But the $12 mignonette martini? It’s also served with an oyster. That’s like a deal on top of a deal. Happy Hour clams and shrimp are also available. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"When: Weekdays, 5pm-7pm The Deal: $1.50 oysters, $5 beer, $8 wine, $9 cocktails If you’re looking for an outdoor brunch plan that involves inexplicable amounts of raw bar, this Astoria spot happens to serve $2 oysters all day on Sunday." - hannah albertine
"Astoria gastropub Mar's uses Relay, and covers 50 cents of Relay's $5.50 delivery cost, with the customer paying the remaining $5." - Caroline Shin
"Inspectors describe this spot as "a charming oyster bar...plucked out of another century." The restaurant boasts an unassuming exterior across the street from a grocery store in Astoria. "Most of the menu is given over to raw seafood and New England classics." At brunch, the menu includes dirty rice with sunny-side up eggs, rice, salted cod, pork and fennel sausage, leeks and herbs; homemade waffles with blueberries and maple syrup; and poutine featuring French fries, burrata, chicken demi, parsley, chives and scallions." - Aaron Hutcherson