NORMANDIE

"This Ankeny restaurant isn’t exclusively a seafood destination, but the spotlight is squarely placed on its fresh shellfish and fish filets. Meals often start with a round of oysters — raw with granita or broiled with miso butter — followed by dishes like hamachi crudo with beets and aguachile or seared albacore accompanied by uni creme fraiche. The wine list is well-stocked with brine-friendly glass pours, as well." - Dianne de Guzman

"The happy hour at the cerulean Southeast Ankeny restaurant Normandie pairs $7 Alpine cheese gougeres and $8 tobiko-topped deviled eggs with $2 tallboys and $8 glasses of wine. Oysters clock in at $2 apiece, available by the half-dozen or dozen; Normandie often sources really gorgeous Pacific Northwestern oysters, served with a zingy horseradish granita. Happy hour runs from 5 p.m. to 6 p.m. at the restaurant’s bar." - Brooke Jackson-Glidden, Maya MacEvoy

"Bretonic seafood restaurant Normandie will offer a special three-course prix fixe meal for the holiday. For $35 per person, the dinner starts with seared albacore tuna nicoise with salad, with coq au vin served with fried potatoes and spring vegetables as the main and delice de bourgogne cheese with strawberries, fennel jam, pink peppercorn honey, and pistachio brittle for dessert. Served family style, the dinner requires a minimum of two orders, and will be available for pre-order takeout online as well as outdoor dining. Reservations and preorders can be made on the website." - Alex Frane

"A stylish bistro that draws from French cuisine and many others around the globe, Normandie is offering a three-course dinner for the end of the year with options throughout. The meal is $110, and will have supplements like oysters and crab beignets. Reservations can be made via Resy." - Janey Wong

"In addition to the creative French-inflected menu, this sprawling Buckman bistro also offers Pacific Northwest oysters served with lemon wedges, mignonette, and an icy granita spiked with horseradish. Oysters are also available broiled, with miso butter and tobiko." - Krista Garcia