This playful basement raw bar is a hotbed of bivalve variety frequented by dine-alones and showbiz types. Among the options are soft-shell steamers, quahogs, and "Oyster Slapjack Chowder," plus salty Aspy Bays from Cape Breton or perfect Malpeques from owner Rodney Clark's own oyster beds in Prince Edward Island. A zap of Rodney's own line of condiments or a splash of vodka and freshly grated horseradish are certain eye-openers. Shared meals and half orders are okay. Be sure to ask about the daily white-plate specials.
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