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Midtown’s Renovated Strip House Presents New Menu Items

Midtown’s Renovated Strip House Presents New Menu Items

If the name Strip House makes you smirk, we’re right there with you — but don’t worry, the steakhouse is actually one step ahead of us all.

Racy black-and-white photos of pinup girls tease from behind backlit boxes and across the walls of the back dining room, and sultry red velvet cutouts of curvy women pepper the wallpaper lining the leather booths, giving the illusion that we’ve stumbled into a secret speakeasy, not a steak joint in midtown Manhattan.

We tackled the seafood platter first, an overwhelmingly delicious spread of fresh, flavorful seafood including tuna tartare, oysters, and jumbo shrimp so big it takes four or five bites to finish just one.

Shortly after we sat back to digest the platter, we were told that the chef prepared something special for us called “The Chicken and the Egg,” and a large truffle in a glass case appeared at the table. We were instructed to smell the inside of the lid, and it was pungent in the most pleasant way. Two bowls of poached eggs and other savory bits are placed in front of us, and we watch, mesmerized, as delicate sheets are shaved from the truffle and float gently on top of our little pillows of yolk. The restaurant has just begun offering White Alba truffles, priced at $25 a gram, and Burgundy Truffles, priced at $20 a gram.

Minutes later, a $100 Snake River Farms Gold Label Kobe strip streak was delivered to the table, one that may have been the best steak we had ever eaten. It was served with barely seasoned, yet flavorful, broccolini, and a heap of black truffle creamed spinach.

We found ourselves wishing we had more than one stomach, as then we could have tackled the 24-layer chocolate cake. Instead, we pretended to be annoyed that they brought out a baked Alaska and banana tarte, and managed to savor a few bites of each, proclaiming, with mouths full, that this was one of the best lunches we’d ever had.


28 Raw Bars to Shell-ebrate Right Now

One of our favorite warm weather activities is kicking back with a platter of oysters and some cold beers or a bottle of rosé, a pastime that's been popular for many years, in many places. Restaurants that offer live seafood, or a service known as a raw bar, began cropping up in Europe in the mid-1700s before landing in the United States in the early 1800s. Though the trend originally began with just oysters -- the oldest oyster bar in the United States opened in 1826 in Boston -- it wasn't long before the craze expanded to include a variety of shellfish.

Today, our affection for bivalves is still going strong, with more $1 oyster happy hours and giant seafood towers surfacing at restaurants than ever before. And what's not to like? Though they typically feature mostly uncooked items like oysters, clams, scallops and mussels, many "raw" bars also offer steamed shellfish such as lobster, crab legs and shrimp cocktail, all served cold. Cooked or not, the fresh catch is often accompanied by cocktail sauce, lemon, mignonette sauce or other condiments (plus an awesome drink list). Here are some of the best places to slurp oysters and other raw bar specialties:

Photo provided by Lupulo. Photo by Anna Webber.

With a raw bar located at the restaurant's central, wrap-around dining bar, Lupulo in New York offers oysters, shrimp and other fresh seafood, as well as delicious Portuguese tapas to pair with its 16 craft beers on draft.

Photo provided by Island Creek Oyster Bar.

As its namesake suggests, Island Creek Oyster Bar in Boston offers an extensive list of oysters from both the East and West Coasts, plus littleneck clams, jumbo shrimp cocktail, crab claws and lobster.

Photo provided by Strip House Midtown.

While perusing the incredible meat selection at Strip House Midtown, a great New York steakhouse, don't forget to nosh on the seafood platter featuring buttery oysters from both coasts, lobster and shrimp cocktails, littleneck clams and lump crab.

Photo provided by The Hungry Cat.

The Hungry Cat in Los Angeles certainly does seafood right, stacking its platters high with oysters, clams, marinated mussels, green-lipped mussels (a mussel native to New Zealand), shrimp, snow crab, lobster and trout roe.

Photo provided by Lure Fishbar.

Lure Fishbar in New York draws the hungry crowds with varieties of fresh oysters, clams, crab claws and chilled lobster, offered individually or as a shellfish platter that's great for sharing.

Photo provided by The Olde Bar.

A contemporary oyster bar and cocktail lounge, The Olde Bar in Philadelphia features extensive raw bar offerings like a Raw Bar Tower that includes a chef's selection of fresh shellfish and seafood -- think East Coast oysters, middleneck clams, lump crab cocktail and Maine lobster -- to pair with its notable spirits program.

Photo provided by Mussel Bar & Grille Arlington.

Aside from fabulous mussels, Mussel Bar & Grille Arlington also offers fresh clams, oysters, shrimp and lobster with a choice of sauces including apple-mignonette, cocktail sauce, Marie Rose (a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper), Old Bay aioli, remoulade (a French condiment similar to tartar sauce that's aioli- or mayonnaise-based) and salsa verde.

Photo provided by Bar Crudo.

Fresh seafood is the name of the game at Bar Crudo in San Francisco, which dishes out platters of bi-coastal oysters, prawns, crab, lobster and mussels, as well as crudo samplers featuring arctic char, scallop, tombo tuna and butterfish.

Photo provided by Townsman.

Depending on your party size, Townsman offers petite and grande shellfish plateaux (French for "trays") stacked with shellfish from local waters, complemented by a selection of cured meats, terrines (a mixture of ground, lean meat mixed with fat like a pâté) and seasonal pickles.

Photo provided by Dusek's Board & Beer. Photo by Clayton Hauck.

The oyster selection at Dusek's Board & Beer in Chicago showcases the differences between bivalves from the East Coast (New Brunswick, Maine and New York) which are generally saltier, and those from the West Coast (Washington and British Colombia) which are typically sweeter.

Photo provided by L&W Oyster Co.

L&W Oyster Co. delivers a fantastic selection of raw and chilled seafood, including bi-coastal oysters, littleneck clams and shrimp cocktail. A variety of crudos, ceviches and tartares can be ordered a la carte for date night or as big platters for groups to share.

A refreshing starter, the half dozen oysters from Spring in Los Angeles are served simply -- with bright lemon wedges and tangy mignonette sauce.

Photo provided by Heritage.

Heritage in Philadelphia offers three different sauces for your East Coast Oysters -- mignonette as the piquant French accoutrement, horseradish if you're looking for a kick and lemon as a fresh, crisp drizzle.

Row 34 in Boston commands respect with its first-class seafood selection, including a robust list of the day's freshest oysters, shrimp, clams and lobster, plus a variety of smoked and cured seafood, crudo and ceviche.

Photo provided by Quality Meats.

Don't be deceived by the name -- Quality Meats in New York offers more than just juicy cuts of meat. Shellfish bouquets made of oysters, lobster cocktail, shrimp and crabmeat are an integral part of its steakhouse-driven menu.

A French bistro, Marvin in Los Angeles shucks a market selection of oysters that pair perfectly with its killer bubbly, white wine and beer selection.

Photo provided by The Dawson.

The Dawson in Chicago offers an amazing assortment of seafood, including oysters with a mignonette and an albacore tuna ceviche with fresno chile and sunchoke (a type of artichoke).

Photo provided by The Merchant.

No meal at The Merchant in Boston is complete without diving into its raw bar, which includes some of the freshest oysters on offer, Pat Woodbury littleneck clams and chilled jumbo shrimp.

Photo provided by The Dutch.

Slurp down oysters at The Dutch in New York, which serves up a Prince Platter of oysters, littleneck, razor clams, lobster, jumbo shrimp and snow crab legs.

A.bar in Philadelphia celebrates bivalves daily, offering an oyster happy hour six days a week, plus shrimp cocktail, hamachi tartare and clams as popular snacks on its menu.

Photo provided by La Brasa.

La Brasa in Boston gives its oysters a kick by serving them with a refreshing beet mignonette and house-made horseradish.

Photo provided by STK Midtown.

Order a dozen of the house oysters on the half shell or a chilled Maine lobster from the raw bar to start your meal at STK Midtown in New York, or bring a smile to the whole table with a shellfish platter that includes oysters, king crab, shrimp and ceviche.

Photo provided by Flores + Sons.

Want to have the best day ever? Sip on a California wine or draft beer, sit on the rustic patio at Flores + Sons in Los Angeles, and order a dozen Pacific oysters or a few prepared Rockefeller-style (topped with various ingredients like herbs and breadcrumbs, then baked or broiled).

Photo provided by The Maiden.

Oysters taste different depending on the temperature of the water they're harvested in. Experience the difference for yourself at The Maiden in Boston, which offers earthy, rich Blue Point oysters from New York, delicate sweet Chelsea Gems from Washington and clean, salty bivalves from Massachusetts.

Photo provided by King Bee.

Though the menu at King Bee in New York pays homage to Louisiana country cooking with creative Acadian -- or Canadian-Cajun -- fare, the restaurant rides the locally sourced train with its East Coast oyster selection.

Photo provided by RM Champagne.

A classic food and wine tradition is oysters and champagne -- the high acidity in champagne balances the saltiness of the shellfish -- and nobody showcases this better than RM Champagne in Chicago. A daily selection of East and West Coast oysters, plus hamachi crudo, salmon tartare, shrimp cocktail, crab claws and Maine lobster, complement its curated bubbly portfolio.

Photo provided by Select Oyster Bar.

Select Oyster Bar in Boston lives up to its reputation as a great coastal seafood eatery, dishing out plateaus of raw and cooked shellfish like oysters, clams, shrimp cocktail, crab salad, Maine lobster, scallop ceviche, tuna tartare and crudo.

Photo provided by Ditch Plains. Photo by Cedric Angeles.

At Ditch Plains, a New York restaurant with a fish-shack vibe, oysters with garlic butter are shucked, broiled and delivered by the half dozen.

For all the latest on food, drinks and restaurants, visit the Reserve blog and follow us on Twitter, Facebook and Instagram.


28 Raw Bars to Shell-ebrate Right Now

One of our favorite warm weather activities is kicking back with a platter of oysters and some cold beers or a bottle of rosé, a pastime that's been popular for many years, in many places. Restaurants that offer live seafood, or a service known as a raw bar, began cropping up in Europe in the mid-1700s before landing in the United States in the early 1800s. Though the trend originally began with just oysters -- the oldest oyster bar in the United States opened in 1826 in Boston -- it wasn't long before the craze expanded to include a variety of shellfish.

Today, our affection for bivalves is still going strong, with more $1 oyster happy hours and giant seafood towers surfacing at restaurants than ever before. And what's not to like? Though they typically feature mostly uncooked items like oysters, clams, scallops and mussels, many "raw" bars also offer steamed shellfish such as lobster, crab legs and shrimp cocktail, all served cold. Cooked or not, the fresh catch is often accompanied by cocktail sauce, lemon, mignonette sauce or other condiments (plus an awesome drink list). Here are some of the best places to slurp oysters and other raw bar specialties:

Photo provided by Lupulo. Photo by Anna Webber.

With a raw bar located at the restaurant's central, wrap-around dining bar, Lupulo in New York offers oysters, shrimp and other fresh seafood, as well as delicious Portuguese tapas to pair with its 16 craft beers on draft.

Photo provided by Island Creek Oyster Bar.

As its namesake suggests, Island Creek Oyster Bar in Boston offers an extensive list of oysters from both the East and West Coasts, plus littleneck clams, jumbo shrimp cocktail, crab claws and lobster.

Photo provided by Strip House Midtown.

While perusing the incredible meat selection at Strip House Midtown, a great New York steakhouse, don't forget to nosh on the seafood platter featuring buttery oysters from both coasts, lobster and shrimp cocktails, littleneck clams and lump crab.

Photo provided by The Hungry Cat.

The Hungry Cat in Los Angeles certainly does seafood right, stacking its platters high with oysters, clams, marinated mussels, green-lipped mussels (a mussel native to New Zealand), shrimp, snow crab, lobster and trout roe.

Photo provided by Lure Fishbar.

Lure Fishbar in New York draws the hungry crowds with varieties of fresh oysters, clams, crab claws and chilled lobster, offered individually or as a shellfish platter that's great for sharing.

Photo provided by The Olde Bar.

A contemporary oyster bar and cocktail lounge, The Olde Bar in Philadelphia features extensive raw bar offerings like a Raw Bar Tower that includes a chef's selection of fresh shellfish and seafood -- think East Coast oysters, middleneck clams, lump crab cocktail and Maine lobster -- to pair with its notable spirits program.

Photo provided by Mussel Bar & Grille Arlington.

Aside from fabulous mussels, Mussel Bar & Grille Arlington also offers fresh clams, oysters, shrimp and lobster with a choice of sauces including apple-mignonette, cocktail sauce, Marie Rose (a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper), Old Bay aioli, remoulade (a French condiment similar to tartar sauce that's aioli- or mayonnaise-based) and salsa verde.

Photo provided by Bar Crudo.

Fresh seafood is the name of the game at Bar Crudo in San Francisco, which dishes out platters of bi-coastal oysters, prawns, crab, lobster and mussels, as well as crudo samplers featuring arctic char, scallop, tombo tuna and butterfish.

Photo provided by Townsman.

Depending on your party size, Townsman offers petite and grande shellfish plateaux (French for "trays") stacked with shellfish from local waters, complemented by a selection of cured meats, terrines (a mixture of ground, lean meat mixed with fat like a pâté) and seasonal pickles.

Photo provided by Dusek's Board & Beer. Photo by Clayton Hauck.

The oyster selection at Dusek's Board & Beer in Chicago showcases the differences between bivalves from the East Coast (New Brunswick, Maine and New York) which are generally saltier, and those from the West Coast (Washington and British Colombia) which are typically sweeter.

Photo provided by L&W Oyster Co.

L&W Oyster Co. delivers a fantastic selection of raw and chilled seafood, including bi-coastal oysters, littleneck clams and shrimp cocktail. A variety of crudos, ceviches and tartares can be ordered a la carte for date night or as big platters for groups to share.

A refreshing starter, the half dozen oysters from Spring in Los Angeles are served simply -- with bright lemon wedges and tangy mignonette sauce.

Photo provided by Heritage.

Heritage in Philadelphia offers three different sauces for your East Coast Oysters -- mignonette as the piquant French accoutrement, horseradish if you're looking for a kick and lemon as a fresh, crisp drizzle.

Row 34 in Boston commands respect with its first-class seafood selection, including a robust list of the day's freshest oysters, shrimp, clams and lobster, plus a variety of smoked and cured seafood, crudo and ceviche.

Photo provided by Quality Meats.

Don't be deceived by the name -- Quality Meats in New York offers more than just juicy cuts of meat. Shellfish bouquets made of oysters, lobster cocktail, shrimp and crabmeat are an integral part of its steakhouse-driven menu.

A French bistro, Marvin in Los Angeles shucks a market selection of oysters that pair perfectly with its killer bubbly, white wine and beer selection.

Photo provided by The Dawson.

The Dawson in Chicago offers an amazing assortment of seafood, including oysters with a mignonette and an albacore tuna ceviche with fresno chile and sunchoke (a type of artichoke).

Photo provided by The Merchant.

No meal at The Merchant in Boston is complete without diving into its raw bar, which includes some of the freshest oysters on offer, Pat Woodbury littleneck clams and chilled jumbo shrimp.

Photo provided by The Dutch.

Slurp down oysters at The Dutch in New York, which serves up a Prince Platter of oysters, littleneck, razor clams, lobster, jumbo shrimp and snow crab legs.

A.bar in Philadelphia celebrates bivalves daily, offering an oyster happy hour six days a week, plus shrimp cocktail, hamachi tartare and clams as popular snacks on its menu.

Photo provided by La Brasa.

La Brasa in Boston gives its oysters a kick by serving them with a refreshing beet mignonette and house-made horseradish.

Photo provided by STK Midtown.

Order a dozen of the house oysters on the half shell or a chilled Maine lobster from the raw bar to start your meal at STK Midtown in New York, or bring a smile to the whole table with a shellfish platter that includes oysters, king crab, shrimp and ceviche.

Photo provided by Flores + Sons.

Want to have the best day ever? Sip on a California wine or draft beer, sit on the rustic patio at Flores + Sons in Los Angeles, and order a dozen Pacific oysters or a few prepared Rockefeller-style (topped with various ingredients like herbs and breadcrumbs, then baked or broiled).

Photo provided by The Maiden.

Oysters taste different depending on the temperature of the water they're harvested in. Experience the difference for yourself at The Maiden in Boston, which offers earthy, rich Blue Point oysters from New York, delicate sweet Chelsea Gems from Washington and clean, salty bivalves from Massachusetts.

Photo provided by King Bee.

Though the menu at King Bee in New York pays homage to Louisiana country cooking with creative Acadian -- or Canadian-Cajun -- fare, the restaurant rides the locally sourced train with its East Coast oyster selection.

Photo provided by RM Champagne.

A classic food and wine tradition is oysters and champagne -- the high acidity in champagne balances the saltiness of the shellfish -- and nobody showcases this better than RM Champagne in Chicago. A daily selection of East and West Coast oysters, plus hamachi crudo, salmon tartare, shrimp cocktail, crab claws and Maine lobster, complement its curated bubbly portfolio.

Photo provided by Select Oyster Bar.

Select Oyster Bar in Boston lives up to its reputation as a great coastal seafood eatery, dishing out plateaus of raw and cooked shellfish like oysters, clams, shrimp cocktail, crab salad, Maine lobster, scallop ceviche, tuna tartare and crudo.

Photo provided by Ditch Plains. Photo by Cedric Angeles.

At Ditch Plains, a New York restaurant with a fish-shack vibe, oysters with garlic butter are shucked, broiled and delivered by the half dozen.

For all the latest on food, drinks and restaurants, visit the Reserve blog and follow us on Twitter, Facebook and Instagram.


28 Raw Bars to Shell-ebrate Right Now

One of our favorite warm weather activities is kicking back with a platter of oysters and some cold beers or a bottle of rosé, a pastime that's been popular for many years, in many places. Restaurants that offer live seafood, or a service known as a raw bar, began cropping up in Europe in the mid-1700s before landing in the United States in the early 1800s. Though the trend originally began with just oysters -- the oldest oyster bar in the United States opened in 1826 in Boston -- it wasn't long before the craze expanded to include a variety of shellfish.

Today, our affection for bivalves is still going strong, with more $1 oyster happy hours and giant seafood towers surfacing at restaurants than ever before. And what's not to like? Though they typically feature mostly uncooked items like oysters, clams, scallops and mussels, many "raw" bars also offer steamed shellfish such as lobster, crab legs and shrimp cocktail, all served cold. Cooked or not, the fresh catch is often accompanied by cocktail sauce, lemon, mignonette sauce or other condiments (plus an awesome drink list). Here are some of the best places to slurp oysters and other raw bar specialties:

Photo provided by Lupulo. Photo by Anna Webber.

With a raw bar located at the restaurant's central, wrap-around dining bar, Lupulo in New York offers oysters, shrimp and other fresh seafood, as well as delicious Portuguese tapas to pair with its 16 craft beers on draft.

Photo provided by Island Creek Oyster Bar.

As its namesake suggests, Island Creek Oyster Bar in Boston offers an extensive list of oysters from both the East and West Coasts, plus littleneck clams, jumbo shrimp cocktail, crab claws and lobster.

Photo provided by Strip House Midtown.

While perusing the incredible meat selection at Strip House Midtown, a great New York steakhouse, don't forget to nosh on the seafood platter featuring buttery oysters from both coasts, lobster and shrimp cocktails, littleneck clams and lump crab.

Photo provided by The Hungry Cat.

The Hungry Cat in Los Angeles certainly does seafood right, stacking its platters high with oysters, clams, marinated mussels, green-lipped mussels (a mussel native to New Zealand), shrimp, snow crab, lobster and trout roe.

Photo provided by Lure Fishbar.

Lure Fishbar in New York draws the hungry crowds with varieties of fresh oysters, clams, crab claws and chilled lobster, offered individually or as a shellfish platter that's great for sharing.

Photo provided by The Olde Bar.

A contemporary oyster bar and cocktail lounge, The Olde Bar in Philadelphia features extensive raw bar offerings like a Raw Bar Tower that includes a chef's selection of fresh shellfish and seafood -- think East Coast oysters, middleneck clams, lump crab cocktail and Maine lobster -- to pair with its notable spirits program.

Photo provided by Mussel Bar & Grille Arlington.

Aside from fabulous mussels, Mussel Bar & Grille Arlington also offers fresh clams, oysters, shrimp and lobster with a choice of sauces including apple-mignonette, cocktail sauce, Marie Rose (a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper), Old Bay aioli, remoulade (a French condiment similar to tartar sauce that's aioli- or mayonnaise-based) and salsa verde.

Photo provided by Bar Crudo.

Fresh seafood is the name of the game at Bar Crudo in San Francisco, which dishes out platters of bi-coastal oysters, prawns, crab, lobster and mussels, as well as crudo samplers featuring arctic char, scallop, tombo tuna and butterfish.

Photo provided by Townsman.

Depending on your party size, Townsman offers petite and grande shellfish plateaux (French for "trays") stacked with shellfish from local waters, complemented by a selection of cured meats, terrines (a mixture of ground, lean meat mixed with fat like a pâté) and seasonal pickles.

Photo provided by Dusek's Board & Beer. Photo by Clayton Hauck.

The oyster selection at Dusek's Board & Beer in Chicago showcases the differences between bivalves from the East Coast (New Brunswick, Maine and New York) which are generally saltier, and those from the West Coast (Washington and British Colombia) which are typically sweeter.

Photo provided by L&W Oyster Co.

L&W Oyster Co. delivers a fantastic selection of raw and chilled seafood, including bi-coastal oysters, littleneck clams and shrimp cocktail. A variety of crudos, ceviches and tartares can be ordered a la carte for date night or as big platters for groups to share.

A refreshing starter, the half dozen oysters from Spring in Los Angeles are served simply -- with bright lemon wedges and tangy mignonette sauce.

Photo provided by Heritage.

Heritage in Philadelphia offers three different sauces for your East Coast Oysters -- mignonette as the piquant French accoutrement, horseradish if you're looking for a kick and lemon as a fresh, crisp drizzle.

Row 34 in Boston commands respect with its first-class seafood selection, including a robust list of the day's freshest oysters, shrimp, clams and lobster, plus a variety of smoked and cured seafood, crudo and ceviche.

Photo provided by Quality Meats.

Don't be deceived by the name -- Quality Meats in New York offers more than just juicy cuts of meat. Shellfish bouquets made of oysters, lobster cocktail, shrimp and crabmeat are an integral part of its steakhouse-driven menu.

A French bistro, Marvin in Los Angeles shucks a market selection of oysters that pair perfectly with its killer bubbly, white wine and beer selection.

Photo provided by The Dawson.

The Dawson in Chicago offers an amazing assortment of seafood, including oysters with a mignonette and an albacore tuna ceviche with fresno chile and sunchoke (a type of artichoke).

Photo provided by The Merchant.

No meal at The Merchant in Boston is complete without diving into its raw bar, which includes some of the freshest oysters on offer, Pat Woodbury littleneck clams and chilled jumbo shrimp.

Photo provided by The Dutch.

Slurp down oysters at The Dutch in New York, which serves up a Prince Platter of oysters, littleneck, razor clams, lobster, jumbo shrimp and snow crab legs.

A.bar in Philadelphia celebrates bivalves daily, offering an oyster happy hour six days a week, plus shrimp cocktail, hamachi tartare and clams as popular snacks on its menu.

Photo provided by La Brasa.

La Brasa in Boston gives its oysters a kick by serving them with a refreshing beet mignonette and house-made horseradish.

Photo provided by STK Midtown.

Order a dozen of the house oysters on the half shell or a chilled Maine lobster from the raw bar to start your meal at STK Midtown in New York, or bring a smile to the whole table with a shellfish platter that includes oysters, king crab, shrimp and ceviche.

Photo provided by Flores + Sons.

Want to have the best day ever? Sip on a California wine or draft beer, sit on the rustic patio at Flores + Sons in Los Angeles, and order a dozen Pacific oysters or a few prepared Rockefeller-style (topped with various ingredients like herbs and breadcrumbs, then baked or broiled).

Photo provided by The Maiden.

Oysters taste different depending on the temperature of the water they're harvested in. Experience the difference for yourself at The Maiden in Boston, which offers earthy, rich Blue Point oysters from New York, delicate sweet Chelsea Gems from Washington and clean, salty bivalves from Massachusetts.

Photo provided by King Bee.

Though the menu at King Bee in New York pays homage to Louisiana country cooking with creative Acadian -- or Canadian-Cajun -- fare, the restaurant rides the locally sourced train with its East Coast oyster selection.

Photo provided by RM Champagne.

A classic food and wine tradition is oysters and champagne -- the high acidity in champagne balances the saltiness of the shellfish -- and nobody showcases this better than RM Champagne in Chicago. A daily selection of East and West Coast oysters, plus hamachi crudo, salmon tartare, shrimp cocktail, crab claws and Maine lobster, complement its curated bubbly portfolio.

Photo provided by Select Oyster Bar.

Select Oyster Bar in Boston lives up to its reputation as a great coastal seafood eatery, dishing out plateaus of raw and cooked shellfish like oysters, clams, shrimp cocktail, crab salad, Maine lobster, scallop ceviche, tuna tartare and crudo.

Photo provided by Ditch Plains. Photo by Cedric Angeles.

At Ditch Plains, a New York restaurant with a fish-shack vibe, oysters with garlic butter are shucked, broiled and delivered by the half dozen.

For all the latest on food, drinks and restaurants, visit the Reserve blog and follow us on Twitter, Facebook and Instagram.


28 Raw Bars to Shell-ebrate Right Now

One of our favorite warm weather activities is kicking back with a platter of oysters and some cold beers or a bottle of rosé, a pastime that's been popular for many years, in many places. Restaurants that offer live seafood, or a service known as a raw bar, began cropping up in Europe in the mid-1700s before landing in the United States in the early 1800s. Though the trend originally began with just oysters -- the oldest oyster bar in the United States opened in 1826 in Boston -- it wasn't long before the craze expanded to include a variety of shellfish.

Today, our affection for bivalves is still going strong, with more $1 oyster happy hours and giant seafood towers surfacing at restaurants than ever before. And what's not to like? Though they typically feature mostly uncooked items like oysters, clams, scallops and mussels, many "raw" bars also offer steamed shellfish such as lobster, crab legs and shrimp cocktail, all served cold. Cooked or not, the fresh catch is often accompanied by cocktail sauce, lemon, mignonette sauce or other condiments (plus an awesome drink list). Here are some of the best places to slurp oysters and other raw bar specialties:

Photo provided by Lupulo. Photo by Anna Webber.

With a raw bar located at the restaurant's central, wrap-around dining bar, Lupulo in New York offers oysters, shrimp and other fresh seafood, as well as delicious Portuguese tapas to pair with its 16 craft beers on draft.

Photo provided by Island Creek Oyster Bar.

As its namesake suggests, Island Creek Oyster Bar in Boston offers an extensive list of oysters from both the East and West Coasts, plus littleneck clams, jumbo shrimp cocktail, crab claws and lobster.

Photo provided by Strip House Midtown.

While perusing the incredible meat selection at Strip House Midtown, a great New York steakhouse, don't forget to nosh on the seafood platter featuring buttery oysters from both coasts, lobster and shrimp cocktails, littleneck clams and lump crab.

Photo provided by The Hungry Cat.

The Hungry Cat in Los Angeles certainly does seafood right, stacking its platters high with oysters, clams, marinated mussels, green-lipped mussels (a mussel native to New Zealand), shrimp, snow crab, lobster and trout roe.

Photo provided by Lure Fishbar.

Lure Fishbar in New York draws the hungry crowds with varieties of fresh oysters, clams, crab claws and chilled lobster, offered individually or as a shellfish platter that's great for sharing.

Photo provided by The Olde Bar.

A contemporary oyster bar and cocktail lounge, The Olde Bar in Philadelphia features extensive raw bar offerings like a Raw Bar Tower that includes a chef's selection of fresh shellfish and seafood -- think East Coast oysters, middleneck clams, lump crab cocktail and Maine lobster -- to pair with its notable spirits program.

Photo provided by Mussel Bar & Grille Arlington.

Aside from fabulous mussels, Mussel Bar & Grille Arlington also offers fresh clams, oysters, shrimp and lobster with a choice of sauces including apple-mignonette, cocktail sauce, Marie Rose (a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper), Old Bay aioli, remoulade (a French condiment similar to tartar sauce that's aioli- or mayonnaise-based) and salsa verde.

Photo provided by Bar Crudo.

Fresh seafood is the name of the game at Bar Crudo in San Francisco, which dishes out platters of bi-coastal oysters, prawns, crab, lobster and mussels, as well as crudo samplers featuring arctic char, scallop, tombo tuna and butterfish.

Photo provided by Townsman.

Depending on your party size, Townsman offers petite and grande shellfish plateaux (French for "trays") stacked with shellfish from local waters, complemented by a selection of cured meats, terrines (a mixture of ground, lean meat mixed with fat like a pâté) and seasonal pickles.

Photo provided by Dusek's Board & Beer. Photo by Clayton Hauck.

The oyster selection at Dusek's Board & Beer in Chicago showcases the differences between bivalves from the East Coast (New Brunswick, Maine and New York) which are generally saltier, and those from the West Coast (Washington and British Colombia) which are typically sweeter.

Photo provided by L&W Oyster Co.

L&W Oyster Co. delivers a fantastic selection of raw and chilled seafood, including bi-coastal oysters, littleneck clams and shrimp cocktail. A variety of crudos, ceviches and tartares can be ordered a la carte for date night or as big platters for groups to share.

A refreshing starter, the half dozen oysters from Spring in Los Angeles are served simply -- with bright lemon wedges and tangy mignonette sauce.

Photo provided by Heritage.

Heritage in Philadelphia offers three different sauces for your East Coast Oysters -- mignonette as the piquant French accoutrement, horseradish if you're looking for a kick and lemon as a fresh, crisp drizzle.

Row 34 in Boston commands respect with its first-class seafood selection, including a robust list of the day's freshest oysters, shrimp, clams and lobster, plus a variety of smoked and cured seafood, crudo and ceviche.

Photo provided by Quality Meats.

Don't be deceived by the name -- Quality Meats in New York offers more than just juicy cuts of meat. Shellfish bouquets made of oysters, lobster cocktail, shrimp and crabmeat are an integral part of its steakhouse-driven menu.

A French bistro, Marvin in Los Angeles shucks a market selection of oysters that pair perfectly with its killer bubbly, white wine and beer selection.

Photo provided by The Dawson.

The Dawson in Chicago offers an amazing assortment of seafood, including oysters with a mignonette and an albacore tuna ceviche with fresno chile and sunchoke (a type of artichoke).

Photo provided by The Merchant.

No meal at The Merchant in Boston is complete without diving into its raw bar, which includes some of the freshest oysters on offer, Pat Woodbury littleneck clams and chilled jumbo shrimp.

Photo provided by The Dutch.

Slurp down oysters at The Dutch in New York, which serves up a Prince Platter of oysters, littleneck, razor clams, lobster, jumbo shrimp and snow crab legs.

A.bar in Philadelphia celebrates bivalves daily, offering an oyster happy hour six days a week, plus shrimp cocktail, hamachi tartare and clams as popular snacks on its menu.

Photo provided by La Brasa.

La Brasa in Boston gives its oysters a kick by serving them with a refreshing beet mignonette and house-made horseradish.

Photo provided by STK Midtown.

Order a dozen of the house oysters on the half shell or a chilled Maine lobster from the raw bar to start your meal at STK Midtown in New York, or bring a smile to the whole table with a shellfish platter that includes oysters, king crab, shrimp and ceviche.

Photo provided by Flores + Sons.

Want to have the best day ever? Sip on a California wine or draft beer, sit on the rustic patio at Flores + Sons in Los Angeles, and order a dozen Pacific oysters or a few prepared Rockefeller-style (topped with various ingredients like herbs and breadcrumbs, then baked or broiled).

Photo provided by The Maiden.

Oysters taste different depending on the temperature of the water they're harvested in. Experience the difference for yourself at The Maiden in Boston, which offers earthy, rich Blue Point oysters from New York, delicate sweet Chelsea Gems from Washington and clean, salty bivalves from Massachusetts.

Photo provided by King Bee.

Though the menu at King Bee in New York pays homage to Louisiana country cooking with creative Acadian -- or Canadian-Cajun -- fare, the restaurant rides the locally sourced train with its East Coast oyster selection.

Photo provided by RM Champagne.

A classic food and wine tradition is oysters and champagne -- the high acidity in champagne balances the saltiness of the shellfish -- and nobody showcases this better than RM Champagne in Chicago. A daily selection of East and West Coast oysters, plus hamachi crudo, salmon tartare, shrimp cocktail, crab claws and Maine lobster, complement its curated bubbly portfolio.

Photo provided by Select Oyster Bar.

Select Oyster Bar in Boston lives up to its reputation as a great coastal seafood eatery, dishing out plateaus of raw and cooked shellfish like oysters, clams, shrimp cocktail, crab salad, Maine lobster, scallop ceviche, tuna tartare and crudo.

Photo provided by Ditch Plains. Photo by Cedric Angeles.

At Ditch Plains, a New York restaurant with a fish-shack vibe, oysters with garlic butter are shucked, broiled and delivered by the half dozen.

For all the latest on food, drinks and restaurants, visit the Reserve blog and follow us on Twitter, Facebook and Instagram.


28 Raw Bars to Shell-ebrate Right Now

One of our favorite warm weather activities is kicking back with a platter of oysters and some cold beers or a bottle of rosé, a pastime that's been popular for many years, in many places. Restaurants that offer live seafood, or a service known as a raw bar, began cropping up in Europe in the mid-1700s before landing in the United States in the early 1800s. Though the trend originally began with just oysters -- the oldest oyster bar in the United States opened in 1826 in Boston -- it wasn't long before the craze expanded to include a variety of shellfish.

Today, our affection for bivalves is still going strong, with more $1 oyster happy hours and giant seafood towers surfacing at restaurants than ever before. And what's not to like? Though they typically feature mostly uncooked items like oysters, clams, scallops and mussels, many "raw" bars also offer steamed shellfish such as lobster, crab legs and shrimp cocktail, all served cold. Cooked or not, the fresh catch is often accompanied by cocktail sauce, lemon, mignonette sauce or other condiments (plus an awesome drink list). Here are some of the best places to slurp oysters and other raw bar specialties:

Photo provided by Lupulo. Photo by Anna Webber.

With a raw bar located at the restaurant's central, wrap-around dining bar, Lupulo in New York offers oysters, shrimp and other fresh seafood, as well as delicious Portuguese tapas to pair with its 16 craft beers on draft.

Photo provided by Island Creek Oyster Bar.

As its namesake suggests, Island Creek Oyster Bar in Boston offers an extensive list of oysters from both the East and West Coasts, plus littleneck clams, jumbo shrimp cocktail, crab claws and lobster.

Photo provided by Strip House Midtown.

While perusing the incredible meat selection at Strip House Midtown, a great New York steakhouse, don't forget to nosh on the seafood platter featuring buttery oysters from both coasts, lobster and shrimp cocktails, littleneck clams and lump crab.

Photo provided by The Hungry Cat.

The Hungry Cat in Los Angeles certainly does seafood right, stacking its platters high with oysters, clams, marinated mussels, green-lipped mussels (a mussel native to New Zealand), shrimp, snow crab, lobster and trout roe.

Photo provided by Lure Fishbar.

Lure Fishbar in New York draws the hungry crowds with varieties of fresh oysters, clams, crab claws and chilled lobster, offered individually or as a shellfish platter that's great for sharing.

Photo provided by The Olde Bar.

A contemporary oyster bar and cocktail lounge, The Olde Bar in Philadelphia features extensive raw bar offerings like a Raw Bar Tower that includes a chef's selection of fresh shellfish and seafood -- think East Coast oysters, middleneck clams, lump crab cocktail and Maine lobster -- to pair with its notable spirits program.

Photo provided by Mussel Bar & Grille Arlington.

Aside from fabulous mussels, Mussel Bar & Grille Arlington also offers fresh clams, oysters, shrimp and lobster with a choice of sauces including apple-mignonette, cocktail sauce, Marie Rose (a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper), Old Bay aioli, remoulade (a French condiment similar to tartar sauce that's aioli- or mayonnaise-based) and salsa verde.

Photo provided by Bar Crudo.

Fresh seafood is the name of the game at Bar Crudo in San Francisco, which dishes out platters of bi-coastal oysters, prawns, crab, lobster and mussels, as well as crudo samplers featuring arctic char, scallop, tombo tuna and butterfish.

Photo provided by Townsman.

Depending on your party size, Townsman offers petite and grande shellfish plateaux (French for "trays") stacked with shellfish from local waters, complemented by a selection of cured meats, terrines (a mixture of ground, lean meat mixed with fat like a pâté) and seasonal pickles.

Photo provided by Dusek's Board & Beer. Photo by Clayton Hauck.

The oyster selection at Dusek's Board & Beer in Chicago showcases the differences between bivalves from the East Coast (New Brunswick, Maine and New York) which are generally saltier, and those from the West Coast (Washington and British Colombia) which are typically sweeter.

Photo provided by L&W Oyster Co.

L&W Oyster Co. delivers a fantastic selection of raw and chilled seafood, including bi-coastal oysters, littleneck clams and shrimp cocktail. A variety of crudos, ceviches and tartares can be ordered a la carte for date night or as big platters for groups to share.

A refreshing starter, the half dozen oysters from Spring in Los Angeles are served simply -- with bright lemon wedges and tangy mignonette sauce.

Photo provided by Heritage.

Heritage in Philadelphia offers three different sauces for your East Coast Oysters -- mignonette as the piquant French accoutrement, horseradish if you're looking for a kick and lemon as a fresh, crisp drizzle.

Row 34 in Boston commands respect with its first-class seafood selection, including a robust list of the day's freshest oysters, shrimp, clams and lobster, plus a variety of smoked and cured seafood, crudo and ceviche.

Photo provided by Quality Meats.

Don't be deceived by the name -- Quality Meats in New York offers more than just juicy cuts of meat. Shellfish bouquets made of oysters, lobster cocktail, shrimp and crabmeat are an integral part of its steakhouse-driven menu.

A French bistro, Marvin in Los Angeles shucks a market selection of oysters that pair perfectly with its killer bubbly, white wine and beer selection.

Photo provided by The Dawson.

The Dawson in Chicago offers an amazing assortment of seafood, including oysters with a mignonette and an albacore tuna ceviche with fresno chile and sunchoke (a type of artichoke).

Photo provided by The Merchant.

No meal at The Merchant in Boston is complete without diving into its raw bar, which includes some of the freshest oysters on offer, Pat Woodbury littleneck clams and chilled jumbo shrimp.

Photo provided by The Dutch.

Slurp down oysters at The Dutch in New York, which serves up a Prince Platter of oysters, littleneck, razor clams, lobster, jumbo shrimp and snow crab legs.

A.bar in Philadelphia celebrates bivalves daily, offering an oyster happy hour six days a week, plus shrimp cocktail, hamachi tartare and clams as popular snacks on its menu.

Photo provided by La Brasa.

La Brasa in Boston gives its oysters a kick by serving them with a refreshing beet mignonette and house-made horseradish.

Photo provided by STK Midtown.

Order a dozen of the house oysters on the half shell or a chilled Maine lobster from the raw bar to start your meal at STK Midtown in New York, or bring a smile to the whole table with a shellfish platter that includes oysters, king crab, shrimp and ceviche.

Photo provided by Flores + Sons.

Want to have the best day ever? Sip on a California wine or draft beer, sit on the rustic patio at Flores + Sons in Los Angeles, and order a dozen Pacific oysters or a few prepared Rockefeller-style (topped with various ingredients like herbs and breadcrumbs, then baked or broiled).

Photo provided by The Maiden.

Oysters taste different depending on the temperature of the water they're harvested in. Experience the difference for yourself at The Maiden in Boston, which offers earthy, rich Blue Point oysters from New York, delicate sweet Chelsea Gems from Washington and clean, salty bivalves from Massachusetts.

Photo provided by King Bee.

Though the menu at King Bee in New York pays homage to Louisiana country cooking with creative Acadian -- or Canadian-Cajun -- fare, the restaurant rides the locally sourced train with its East Coast oyster selection.

Photo provided by RM Champagne.

A classic food and wine tradition is oysters and champagne -- the high acidity in champagne balances the saltiness of the shellfish -- and nobody showcases this better than RM Champagne in Chicago. A daily selection of East and West Coast oysters, plus hamachi crudo, salmon tartare, shrimp cocktail, crab claws and Maine lobster, complement its curated bubbly portfolio.

Photo provided by Select Oyster Bar.

Select Oyster Bar in Boston lives up to its reputation as a great coastal seafood eatery, dishing out plateaus of raw and cooked shellfish like oysters, clams, shrimp cocktail, crab salad, Maine lobster, scallop ceviche, tuna tartare and crudo.

Photo provided by Ditch Plains. Photo by Cedric Angeles.

At Ditch Plains, a New York restaurant with a fish-shack vibe, oysters with garlic butter are shucked, broiled and delivered by the half dozen.

For all the latest on food, drinks and restaurants, visit the Reserve blog and follow us on Twitter, Facebook and Instagram.


28 Raw Bars to Shell-ebrate Right Now

One of our favorite warm weather activities is kicking back with a platter of oysters and some cold beers or a bottle of rosé, a pastime that's been popular for many years, in many places. Restaurants that offer live seafood, or a service known as a raw bar, began cropping up in Europe in the mid-1700s before landing in the United States in the early 1800s. Though the trend originally began with just oysters -- the oldest oyster bar in the United States opened in 1826 in Boston -- it wasn't long before the craze expanded to include a variety of shellfish.

Today, our affection for bivalves is still going strong, with more $1 oyster happy hours and giant seafood towers surfacing at restaurants than ever before. And what's not to like? Though they typically feature mostly uncooked items like oysters, clams, scallops and mussels, many "raw" bars also offer steamed shellfish such as lobster, crab legs and shrimp cocktail, all served cold. Cooked or not, the fresh catch is often accompanied by cocktail sauce, lemon, mignonette sauce or other condiments (plus an awesome drink list). Here are some of the best places to slurp oysters and other raw bar specialties:

Photo provided by Lupulo. Photo by Anna Webber.

With a raw bar located at the restaurant's central, wrap-around dining bar, Lupulo in New York offers oysters, shrimp and other fresh seafood, as well as delicious Portuguese tapas to pair with its 16 craft beers on draft.

Photo provided by Island Creek Oyster Bar.

As its namesake suggests, Island Creek Oyster Bar in Boston offers an extensive list of oysters from both the East and West Coasts, plus littleneck clams, jumbo shrimp cocktail, crab claws and lobster.

Photo provided by Strip House Midtown.

While perusing the incredible meat selection at Strip House Midtown, a great New York steakhouse, don't forget to nosh on the seafood platter featuring buttery oysters from both coasts, lobster and shrimp cocktails, littleneck clams and lump crab.

Photo provided by The Hungry Cat.

The Hungry Cat in Los Angeles certainly does seafood right, stacking its platters high with oysters, clams, marinated mussels, green-lipped mussels (a mussel native to New Zealand), shrimp, snow crab, lobster and trout roe.

Photo provided by Lure Fishbar.

Lure Fishbar in New York draws the hungry crowds with varieties of fresh oysters, clams, crab claws and chilled lobster, offered individually or as a shellfish platter that's great for sharing.

Photo provided by The Olde Bar.

A contemporary oyster bar and cocktail lounge, The Olde Bar in Philadelphia features extensive raw bar offerings like a Raw Bar Tower that includes a chef's selection of fresh shellfish and seafood -- think East Coast oysters, middleneck clams, lump crab cocktail and Maine lobster -- to pair with its notable spirits program.

Photo provided by Mussel Bar & Grille Arlington.

Aside from fabulous mussels, Mussel Bar & Grille Arlington also offers fresh clams, oysters, shrimp and lobster with a choice of sauces including apple-mignonette, cocktail sauce, Marie Rose (a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper), Old Bay aioli, remoulade (a French condiment similar to tartar sauce that's aioli- or mayonnaise-based) and salsa verde.

Photo provided by Bar Crudo.

Fresh seafood is the name of the game at Bar Crudo in San Francisco, which dishes out platters of bi-coastal oysters, prawns, crab, lobster and mussels, as well as crudo samplers featuring arctic char, scallop, tombo tuna and butterfish.

Photo provided by Townsman.

Depending on your party size, Townsman offers petite and grande shellfish plateaux (French for "trays") stacked with shellfish from local waters, complemented by a selection of cured meats, terrines (a mixture of ground, lean meat mixed with fat like a pâté) and seasonal pickles.

Photo provided by Dusek's Board & Beer. Photo by Clayton Hauck.

The oyster selection at Dusek's Board & Beer in Chicago showcases the differences between bivalves from the East Coast (New Brunswick, Maine and New York) which are generally saltier, and those from the West Coast (Washington and British Colombia) which are typically sweeter.

Photo provided by L&W Oyster Co.

L&W Oyster Co. delivers a fantastic selection of raw and chilled seafood, including bi-coastal oysters, littleneck clams and shrimp cocktail. A variety of crudos, ceviches and tartares can be ordered a la carte for date night or as big platters for groups to share.

A refreshing starter, the half dozen oysters from Spring in Los Angeles are served simply -- with bright lemon wedges and tangy mignonette sauce.

Photo provided by Heritage.

Heritage in Philadelphia offers three different sauces for your East Coast Oysters -- mignonette as the piquant French accoutrement, horseradish if you're looking for a kick and lemon as a fresh, crisp drizzle.

Row 34 in Boston commands respect with its first-class seafood selection, including a robust list of the day's freshest oysters, shrimp, clams and lobster, plus a variety of smoked and cured seafood, crudo and ceviche.

Photo provided by Quality Meats.

Don't be deceived by the name -- Quality Meats in New York offers more than just juicy cuts of meat. Shellfish bouquets made of oysters, lobster cocktail, shrimp and crabmeat are an integral part of its steakhouse-driven menu.

A French bistro, Marvin in Los Angeles shucks a market selection of oysters that pair perfectly with its killer bubbly, white wine and beer selection.

Photo provided by The Dawson.

The Dawson in Chicago offers an amazing assortment of seafood, including oysters with a mignonette and an albacore tuna ceviche with fresno chile and sunchoke (a type of artichoke).

Photo provided by The Merchant.

No meal at The Merchant in Boston is complete without diving into its raw bar, which includes some of the freshest oysters on offer, Pat Woodbury littleneck clams and chilled jumbo shrimp.

Photo provided by The Dutch.

Slurp down oysters at The Dutch in New York, which serves up a Prince Platter of oysters, littleneck, razor clams, lobster, jumbo shrimp and snow crab legs.

A.bar in Philadelphia celebrates bivalves daily, offering an oyster happy hour six days a week, plus shrimp cocktail, hamachi tartare and clams as popular snacks on its menu.

Photo provided by La Brasa.

La Brasa in Boston gives its oysters a kick by serving them with a refreshing beet mignonette and house-made horseradish.

Photo provided by STK Midtown.

Order a dozen of the house oysters on the half shell or a chilled Maine lobster from the raw bar to start your meal at STK Midtown in New York, or bring a smile to the whole table with a shellfish platter that includes oysters, king crab, shrimp and ceviche.

Photo provided by Flores + Sons.

Want to have the best day ever? Sip on a California wine or draft beer, sit on the rustic patio at Flores + Sons in Los Angeles, and order a dozen Pacific oysters or a few prepared Rockefeller-style (topped with various ingredients like herbs and breadcrumbs, then baked or broiled).

Photo provided by The Maiden.

Oysters taste different depending on the temperature of the water they're harvested in. Experience the difference for yourself at The Maiden in Boston, which offers earthy, rich Blue Point oysters from New York, delicate sweet Chelsea Gems from Washington and clean, salty bivalves from Massachusetts.

Photo provided by King Bee.

Though the menu at King Bee in New York pays homage to Louisiana country cooking with creative Acadian -- or Canadian-Cajun -- fare, the restaurant rides the locally sourced train with its East Coast oyster selection.

Photo provided by RM Champagne.

A classic food and wine tradition is oysters and champagne -- the high acidity in champagne balances the saltiness of the shellfish -- and nobody showcases this better than RM Champagne in Chicago. A daily selection of East and West Coast oysters, plus hamachi crudo, salmon tartare, shrimp cocktail, crab claws and Maine lobster, complement its curated bubbly portfolio.

Photo provided by Select Oyster Bar.

Select Oyster Bar in Boston lives up to its reputation as a great coastal seafood eatery, dishing out plateaus of raw and cooked shellfish like oysters, clams, shrimp cocktail, crab salad, Maine lobster, scallop ceviche, tuna tartare and crudo.

Photo provided by Ditch Plains. Photo by Cedric Angeles.

At Ditch Plains, a New York restaurant with a fish-shack vibe, oysters with garlic butter are shucked, broiled and delivered by the half dozen.

For all the latest on food, drinks and restaurants, visit the Reserve blog and follow us on Twitter, Facebook and Instagram.


28 Raw Bars to Shell-ebrate Right Now

One of our favorite warm weather activities is kicking back with a platter of oysters and some cold beers or a bottle of rosé, a pastime that's been popular for many years, in many places. Restaurants that offer live seafood, or a service known as a raw bar, began cropping up in Europe in the mid-1700s before landing in the United States in the early 1800s. Though the trend originally began with just oysters -- the oldest oyster bar in the United States opened in 1826 in Boston -- it wasn't long before the craze expanded to include a variety of shellfish.

Today, our affection for bivalves is still going strong, with more $1 oyster happy hours and giant seafood towers surfacing at restaurants than ever before. And what's not to like? Though they typically feature mostly uncooked items like oysters, clams, scallops and mussels, many "raw" bars also offer steamed shellfish such as lobster, crab legs and shrimp cocktail, all served cold. Cooked or not, the fresh catch is often accompanied by cocktail sauce, lemon, mignonette sauce or other condiments (plus an awesome drink list). Here are some of the best places to slurp oysters and other raw bar specialties:

Photo provided by Lupulo. Photo by Anna Webber.

With a raw bar located at the restaurant's central, wrap-around dining bar, Lupulo in New York offers oysters, shrimp and other fresh seafood, as well as delicious Portuguese tapas to pair with its 16 craft beers on draft.

Photo provided by Island Creek Oyster Bar.

As its namesake suggests, Island Creek Oyster Bar in Boston offers an extensive list of oysters from both the East and West Coasts, plus littleneck clams, jumbo shrimp cocktail, crab claws and lobster.

Photo provided by Strip House Midtown.

While perusing the incredible meat selection at Strip House Midtown, a great New York steakhouse, don't forget to nosh on the seafood platter featuring buttery oysters from both coasts, lobster and shrimp cocktails, littleneck clams and lump crab.

Photo provided by The Hungry Cat.

The Hungry Cat in Los Angeles certainly does seafood right, stacking its platters high with oysters, clams, marinated mussels, green-lipped mussels (a mussel native to New Zealand), shrimp, snow crab, lobster and trout roe.

Photo provided by Lure Fishbar.

Lure Fishbar in New York draws the hungry crowds with varieties of fresh oysters, clams, crab claws and chilled lobster, offered individually or as a shellfish platter that's great for sharing.

Photo provided by The Olde Bar.

A contemporary oyster bar and cocktail lounge, The Olde Bar in Philadelphia features extensive raw bar offerings like a Raw Bar Tower that includes a chef's selection of fresh shellfish and seafood -- think East Coast oysters, middleneck clams, lump crab cocktail and Maine lobster -- to pair with its notable spirits program.

Photo provided by Mussel Bar & Grille Arlington.

Aside from fabulous mussels, Mussel Bar & Grille Arlington also offers fresh clams, oysters, shrimp and lobster with a choice of sauces including apple-mignonette, cocktail sauce, Marie Rose (a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper), Old Bay aioli, remoulade (a French condiment similar to tartar sauce that's aioli- or mayonnaise-based) and salsa verde.

Photo provided by Bar Crudo.

Fresh seafood is the name of the game at Bar Crudo in San Francisco, which dishes out platters of bi-coastal oysters, prawns, crab, lobster and mussels, as well as crudo samplers featuring arctic char, scallop, tombo tuna and butterfish.

Photo provided by Townsman.

Depending on your party size, Townsman offers petite and grande shellfish plateaux (French for "trays") stacked with shellfish from local waters, complemented by a selection of cured meats, terrines (a mixture of ground, lean meat mixed with fat like a pâté) and seasonal pickles.

Photo provided by Dusek's Board & Beer. Photo by Clayton Hauck.

The oyster selection at Dusek's Board & Beer in Chicago showcases the differences between bivalves from the East Coast (New Brunswick, Maine and New York) which are generally saltier, and those from the West Coast (Washington and British Colombia) which are typically sweeter.

Photo provided by L&W Oyster Co.

L&W Oyster Co. delivers a fantastic selection of raw and chilled seafood, including bi-coastal oysters, littleneck clams and shrimp cocktail. A variety of crudos, ceviches and tartares can be ordered a la carte for date night or as big platters for groups to share.

A refreshing starter, the half dozen oysters from Spring in Los Angeles are served simply -- with bright lemon wedges and tangy mignonette sauce.

Photo provided by Heritage.

Heritage in Philadelphia offers three different sauces for your East Coast Oysters -- mignonette as the piquant French accoutrement, horseradish if you're looking for a kick and lemon as a fresh, crisp drizzle.

Row 34 in Boston commands respect with its first-class seafood selection, including a robust list of the day's freshest oysters, shrimp, clams and lobster, plus a variety of smoked and cured seafood, crudo and ceviche.

Photo provided by Quality Meats.

Don't be deceived by the name -- Quality Meats in New York offers more than just juicy cuts of meat. Shellfish bouquets made of oysters, lobster cocktail, shrimp and crabmeat are an integral part of its steakhouse-driven menu.

A French bistro, Marvin in Los Angeles shucks a market selection of oysters that pair perfectly with its killer bubbly, white wine and beer selection.

Photo provided by The Dawson.

The Dawson in Chicago offers an amazing assortment of seafood, including oysters with a mignonette and an albacore tuna ceviche with fresno chile and sunchoke (a type of artichoke).

Photo provided by The Merchant.

No meal at The Merchant in Boston is complete without diving into its raw bar, which includes some of the freshest oysters on offer, Pat Woodbury littleneck clams and chilled jumbo shrimp.

Photo provided by The Dutch.

Slurp down oysters at The Dutch in New York, which serves up a Prince Platter of oysters, littleneck, razor clams, lobster, jumbo shrimp and snow crab legs.

A.bar in Philadelphia celebrates bivalves daily, offering an oyster happy hour six days a week, plus shrimp cocktail, hamachi tartare and clams as popular snacks on its menu.

Photo provided by La Brasa.

La Brasa in Boston gives its oysters a kick by serving them with a refreshing beet mignonette and house-made horseradish.

Photo provided by STK Midtown.

Order a dozen of the house oysters on the half shell or a chilled Maine lobster from the raw bar to start your meal at STK Midtown in New York, or bring a smile to the whole table with a shellfish platter that includes oysters, king crab, shrimp and ceviche.

Photo provided by Flores + Sons.

Want to have the best day ever? Sip on a California wine or draft beer, sit on the rustic patio at Flores + Sons in Los Angeles, and order a dozen Pacific oysters or a few prepared Rockefeller-style (topped with various ingredients like herbs and breadcrumbs, then baked or broiled).

Photo provided by The Maiden.

Oysters taste different depending on the temperature of the water they're harvested in. Experience the difference for yourself at The Maiden in Boston, which offers earthy, rich Blue Point oysters from New York, delicate sweet Chelsea Gems from Washington and clean, salty bivalves from Massachusetts.

Photo provided by King Bee.

Though the menu at King Bee in New York pays homage to Louisiana country cooking with creative Acadian -- or Canadian-Cajun -- fare, the restaurant rides the locally sourced train with its East Coast oyster selection.

Photo provided by RM Champagne.

A classic food and wine tradition is oysters and champagne -- the high acidity in champagne balances the saltiness of the shellfish -- and nobody showcases this better than RM Champagne in Chicago. A daily selection of East and West Coast oysters, plus hamachi crudo, salmon tartare, shrimp cocktail, crab claws and Maine lobster, complement its curated bubbly portfolio.

Photo provided by Select Oyster Bar.

Select Oyster Bar in Boston lives up to its reputation as a great coastal seafood eatery, dishing out plateaus of raw and cooked shellfish like oysters, clams, shrimp cocktail, crab salad, Maine lobster, scallop ceviche, tuna tartare and crudo.

Photo provided by Ditch Plains. Photo by Cedric Angeles.

At Ditch Plains, a New York restaurant with a fish-shack vibe, oysters with garlic butter are shucked, broiled and delivered by the half dozen.

For all the latest on food, drinks and restaurants, visit the Reserve blog and follow us on Twitter, Facebook and Instagram.


28 Raw Bars to Shell-ebrate Right Now

One of our favorite warm weather activities is kicking back with a platter of oysters and some cold beers or a bottle of rosé, a pastime that's been popular for many years, in many places. Restaurants that offer live seafood, or a service known as a raw bar, began cropping up in Europe in the mid-1700s before landing in the United States in the early 1800s. Though the trend originally began with just oysters -- the oldest oyster bar in the United States opened in 1826 in Boston -- it wasn't long before the craze expanded to include a variety of shellfish.

Today, our affection for bivalves is still going strong, with more $1 oyster happy hours and giant seafood towers surfacing at restaurants than ever before. And what's not to like? Though they typically feature mostly uncooked items like oysters, clams, scallops and mussels, many "raw" bars also offer steamed shellfish such as lobster, crab legs and shrimp cocktail, all served cold. Cooked or not, the fresh catch is often accompanied by cocktail sauce, lemon, mignonette sauce or other condiments (plus an awesome drink list). Here are some of the best places to slurp oysters and other raw bar specialties:

Photo provided by Lupulo. Photo by Anna Webber.

With a raw bar located at the restaurant's central, wrap-around dining bar, Lupulo in New York offers oysters, shrimp and other fresh seafood, as well as delicious Portuguese tapas to pair with its 16 craft beers on draft.

Photo provided by Island Creek Oyster Bar.

As its namesake suggests, Island Creek Oyster Bar in Boston offers an extensive list of oysters from both the East and West Coasts, plus littleneck clams, jumbo shrimp cocktail, crab claws and lobster.

Photo provided by Strip House Midtown.

While perusing the incredible meat selection at Strip House Midtown, a great New York steakhouse, don't forget to nosh on the seafood platter featuring buttery oysters from both coasts, lobster and shrimp cocktails, littleneck clams and lump crab.

Photo provided by The Hungry Cat.

The Hungry Cat in Los Angeles certainly does seafood right, stacking its platters high with oysters, clams, marinated mussels, green-lipped mussels (a mussel native to New Zealand), shrimp, snow crab, lobster and trout roe.

Photo provided by Lure Fishbar.

Lure Fishbar in New York draws the hungry crowds with varieties of fresh oysters, clams, crab claws and chilled lobster, offered individually or as a shellfish platter that's great for sharing.

Photo provided by The Olde Bar.

A contemporary oyster bar and cocktail lounge, The Olde Bar in Philadelphia features extensive raw bar offerings like a Raw Bar Tower that includes a chef's selection of fresh shellfish and seafood -- think East Coast oysters, middleneck clams, lump crab cocktail and Maine lobster -- to pair with its notable spirits program.

Photo provided by Mussel Bar & Grille Arlington.

Aside from fabulous mussels, Mussel Bar & Grille Arlington also offers fresh clams, oysters, shrimp and lobster with a choice of sauces including apple-mignonette, cocktail sauce, Marie Rose (a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper), Old Bay aioli, remoulade (a French condiment similar to tartar sauce that's aioli- or mayonnaise-based) and salsa verde.

Photo provided by Bar Crudo.

Fresh seafood is the name of the game at Bar Crudo in San Francisco, which dishes out platters of bi-coastal oysters, prawns, crab, lobster and mussels, as well as crudo samplers featuring arctic char, scallop, tombo tuna and butterfish.

Photo provided by Townsman.

Depending on your party size, Townsman offers petite and grande shellfish plateaux (French for "trays") stacked with shellfish from local waters, complemented by a selection of cured meats, terrines (a mixture of ground, lean meat mixed with fat like a pâté) and seasonal pickles.

Photo provided by Dusek's Board & Beer. Photo by Clayton Hauck.

The oyster selection at Dusek's Board & Beer in Chicago showcases the differences between bivalves from the East Coast (New Brunswick, Maine and New York) which are generally saltier, and those from the West Coast (Washington and British Colombia) which are typically sweeter.

Photo provided by L&W Oyster Co.

L&W Oyster Co. delivers a fantastic selection of raw and chilled seafood, including bi-coastal oysters, littleneck clams and shrimp cocktail. A variety of crudos, ceviches and tartares can be ordered a la carte for date night or as big platters for groups to share.

A refreshing starter, the half dozen oysters from Spring in Los Angeles are served simply -- with bright lemon wedges and tangy mignonette sauce.

Photo provided by Heritage.

Heritage in Philadelphia offers three different sauces for your East Coast Oysters -- mignonette as the piquant French accoutrement, horseradish if you're looking for a kick and lemon as a fresh, crisp drizzle.

Row 34 in Boston commands respect with its first-class seafood selection, including a robust list of the day's freshest oysters, shrimp, clams and lobster, plus a variety of smoked and cured seafood, crudo and ceviche.

Photo provided by Quality Meats.

Don't be deceived by the name -- Quality Meats in New York offers more than just juicy cuts of meat. Shellfish bouquets made of oysters, lobster cocktail, shrimp and crabmeat are an integral part of its steakhouse-driven menu.

A French bistro, Marvin in Los Angeles shucks a market selection of oysters that pair perfectly with its killer bubbly, white wine and beer selection.

Photo provided by The Dawson.

The Dawson in Chicago offers an amazing assortment of seafood, including oysters with a mignonette and an albacore tuna ceviche with fresno chile and sunchoke (a type of artichoke).

Photo provided by The Merchant.

No meal at The Merchant in Boston is complete without diving into its raw bar, which includes some of the freshest oysters on offer, Pat Woodbury littleneck clams and chilled jumbo shrimp.

Photo provided by The Dutch.

Slurp down oysters at The Dutch in New York, which serves up a Prince Platter of oysters, littleneck, razor clams, lobster, jumbo shrimp and snow crab legs.

A.bar in Philadelphia celebrates bivalves daily, offering an oyster happy hour six days a week, plus shrimp cocktail, hamachi tartare and clams as popular snacks on its menu.

Photo provided by La Brasa.

La Brasa in Boston gives its oysters a kick by serving them with a refreshing beet mignonette and house-made horseradish.

Photo provided by STK Midtown.

Order a dozen of the house oysters on the half shell or a chilled Maine lobster from the raw bar to start your meal at STK Midtown in New York, or bring a smile to the whole table with a shellfish platter that includes oysters, king crab, shrimp and ceviche.

Photo provided by Flores + Sons.

Want to have the best day ever? Sip on a California wine or draft beer, sit on the rustic patio at Flores + Sons in Los Angeles, and order a dozen Pacific oysters or a few prepared Rockefeller-style (topped with various ingredients like herbs and breadcrumbs, then baked or broiled).

Photo provided by The Maiden.

Oysters taste different depending on the temperature of the water they're harvested in. Experience the difference for yourself at The Maiden in Boston, which offers earthy, rich Blue Point oysters from New York, delicate sweet Chelsea Gems from Washington and clean, salty bivalves from Massachusetts.

Photo provided by King Bee.

Though the menu at King Bee in New York pays homage to Louisiana country cooking with creative Acadian -- or Canadian-Cajun -- fare, the restaurant rides the locally sourced train with its East Coast oyster selection.

Photo provided by RM Champagne.

A classic food and wine tradition is oysters and champagne -- the high acidity in champagne balances the saltiness of the shellfish -- and nobody showcases this better than RM Champagne in Chicago. A daily selection of East and West Coast oysters, plus hamachi crudo, salmon tartare, shrimp cocktail, crab claws and Maine lobster, complement its curated bubbly portfolio.

Photo provided by Select Oyster Bar.

Select Oyster Bar in Boston lives up to its reputation as a great coastal seafood eatery, dishing out plateaus of raw and cooked shellfish like oysters, clams, shrimp cocktail, crab salad, Maine lobster, scallop ceviche, tuna tartare and crudo.

Photo provided by Ditch Plains. Photo by Cedric Angeles.

At Ditch Plains, a New York restaurant with a fish-shack vibe, oysters with garlic butter are shucked, broiled and delivered by the half dozen.

For all the latest on food, drinks and restaurants, visit the Reserve blog and follow us on Twitter, Facebook and Instagram.


28 Raw Bars to Shell-ebrate Right Now

One of our favorite warm weather activities is kicking back with a platter of oysters and some cold beers or a bottle of rosé, a pastime that's been popular for many years, in many places. Restaurants that offer live seafood, or a service known as a raw bar, began cropping up in Europe in the mid-1700s before landing in the United States in the early 1800s. Though the trend originally began with just oysters -- the oldest oyster bar in the United States opened in 1826 in Boston -- it wasn't long before the craze expanded to include a variety of shellfish.

Today, our affection for bivalves is still going strong, with more $1 oyster happy hours and giant seafood towers surfacing at restaurants than ever before. And what's not to like? Though they typically feature mostly uncooked items like oysters, clams, scallops and mussels, many "raw" bars also offer steamed shellfish such as lobster, crab legs and shrimp cocktail, all served cold. Cooked or not, the fresh catch is often accompanied by cocktail sauce, lemon, mignonette sauce or other condiments (plus an awesome drink list). Here are some of the best places to slurp oysters and other raw bar specialties:

Photo provided by Lupulo. Photo by Anna Webber.

With a raw bar located at the restaurant's central, wrap-around dining bar, Lupulo in New York offers oysters, shrimp and other fresh seafood, as well as delicious Portuguese tapas to pair with its 16 craft beers on draft.

Photo provided by Island Creek Oyster Bar.

As its namesake suggests, Island Creek Oyster Bar in Boston offers an extensive list of oysters from both the East and West Coasts, plus littleneck clams, jumbo shrimp cocktail, crab claws and lobster.

Photo provided by Strip House Midtown.

While perusing the incredible meat selection at Strip House Midtown, a great New York steakhouse, don't forget to nosh on the seafood platter featuring buttery oysters from both coasts, lobster and shrimp cocktails, littleneck clams and lump crab.

Photo provided by The Hungry Cat.

The Hungry Cat in Los Angeles certainly does seafood right, stacking its platters high with oysters, clams, marinated mussels, green-lipped mussels (a mussel native to New Zealand), shrimp, snow crab, lobster and trout roe.

Photo provided by Lure Fishbar.

Lure Fishbar in New York draws the hungry crowds with varieties of fresh oysters, clams, crab claws and chilled lobster, offered individually or as a shellfish platter that's great for sharing.

Photo provided by The Olde Bar.

A contemporary oyster bar and cocktail lounge, The Olde Bar in Philadelphia features extensive raw bar offerings like a Raw Bar Tower that includes a chef's selection of fresh shellfish and seafood -- think East Coast oysters, middleneck clams, lump crab cocktail and Maine lobster -- to pair with its notable spirits program.

Photo provided by Mussel Bar & Grille Arlington.

Aside from fabulous mussels, Mussel Bar & Grille Arlington also offers fresh clams, oysters, shrimp and lobster with a choice of sauces including apple-mignonette, cocktail sauce, Marie Rose (a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper), Old Bay aioli, remoulade (a French condiment similar to tartar sauce that's aioli- or mayonnaise-based) and salsa verde.

Photo provided by Bar Crudo.

Fresh seafood is the name of the game at Bar Crudo in San Francisco, which dishes out platters of bi-coastal oysters, prawns, crab, lobster and mussels, as well as crudo samplers featuring arctic char, scallop, tombo tuna and butterfish.

Photo provided by Townsman.

Depending on your party size, Townsman offers petite and grande shellfish plateaux (French for "trays") stacked with shellfish from local waters, complemented by a selection of cured meats, terrines (a mixture of ground, lean meat mixed with fat like a pâté) and seasonal pickles.

Photo provided by Dusek's Board & Beer. Photo by Clayton Hauck.

The oyster selection at Dusek's Board & Beer in Chicago showcases the differences between bivalves from the East Coast (New Brunswick, Maine and New York) which are generally saltier, and those from the West Coast (Washington and British Colombia) which are typically sweeter.

Photo provided by L&W Oyster Co.

L&W Oyster Co. delivers a fantastic selection of raw and chilled seafood, including bi-coastal oysters, littleneck clams and shrimp cocktail. A variety of crudos, ceviches and tartares can be ordered a la carte for date night or as big platters for groups to share.

A refreshing starter, the half dozen oysters from Spring in Los Angeles are served simply -- with bright lemon wedges and tangy mignonette sauce.

Photo provided by Heritage.

Heritage in Philadelphia offers three different sauces for your East Coast Oysters -- mignonette as the piquant French accoutrement, horseradish if you're looking for a kick and lemon as a fresh, crisp drizzle.

Row 34 in Boston commands respect with its first-class seafood selection, including a robust list of the day's freshest oysters, shrimp, clams and lobster, plus a variety of smoked and cured seafood, crudo and ceviche.

Photo provided by Quality Meats.

Don't be deceived by the name -- Quality Meats in New York offers more than just juicy cuts of meat. Shellfish bouquets made of oysters, lobster cocktail, shrimp and crabmeat are an integral part of its steakhouse-driven menu.

A French bistro, Marvin in Los Angeles shucks a market selection of oysters that pair perfectly with its killer bubbly, white wine and beer selection.

Photo provided by The Dawson.

The Dawson in Chicago offers an amazing assortment of seafood, including oysters with a mignonette and an albacore tuna ceviche with fresno chile and sunchoke (a type of artichoke).

Photo provided by The Merchant.

No meal at The Merchant in Boston is complete without diving into its raw bar, which includes some of the freshest oysters on offer, Pat Woodbury littleneck clams and chilled jumbo shrimp.

Photo provided by The Dutch.

Slurp down oysters at The Dutch in New York, which serves up a Prince Platter of oysters, littleneck, razor clams, lobster, jumbo shrimp and snow crab legs.

A.bar in Philadelphia celebrates bivalves daily, offering an oyster happy hour six days a week, plus shrimp cocktail, hamachi tartare and clams as popular snacks on its menu.

Photo provided by La Brasa.

La Brasa in Boston gives its oysters a kick by serving them with a refreshing beet mignonette and house-made horseradish.

Photo provided by STK Midtown.

Order a dozen of the house oysters on the half shell or a chilled Maine lobster from the raw bar to start your meal at STK Midtown in New York, or bring a smile to the whole table with a shellfish platter that includes oysters, king crab, shrimp and ceviche.

Photo provided by Flores + Sons.

Want to have the best day ever? Sip on a California wine or draft beer, sit on the rustic patio at Flores + Sons in Los Angeles, and order a dozen Pacific oysters or a few prepared Rockefeller-style (topped with various ingredients like herbs and breadcrumbs, then baked or broiled).

Photo provided by The Maiden.

Oysters taste different depending on the temperature of the water they're harvested in. Experience the difference for yourself at The Maiden in Boston, which offers earthy, rich Blue Point oysters from New York, delicate sweet Chelsea Gems from Washington and clean, salty bivalves from Massachusetts.

Photo provided by King Bee.

Though the menu at King Bee in New York pays homage to Louisiana country cooking with creative Acadian -- or Canadian-Cajun -- fare, the restaurant rides the locally sourced train with its East Coast oyster selection.

Photo provided by RM Champagne.

A classic food and wine tradition is oysters and champagne -- the high acidity in champagne balances the saltiness of the shellfish -- and nobody showcases this better than RM Champagne in Chicago. A daily selection of East and West Coast oysters, plus hamachi crudo, salmon tartare, shrimp cocktail, crab claws and Maine lobster, complement its curated bubbly portfolio.

Photo provided by Select Oyster Bar.

Select Oyster Bar in Boston lives up to its reputation as a great coastal seafood eatery, dishing out plateaus of raw and cooked shellfish like oysters, clams, shrimp cocktail, crab salad, Maine lobster, scallop ceviche, tuna tartare and crudo.

Photo provided by Ditch Plains. Photo by Cedric Angeles.

At Ditch Plains, a New York restaurant with a fish-shack vibe, oysters with garlic butter are shucked, broiled and delivered by the half dozen.

For all the latest on food, drinks and restaurants, visit the Reserve blog and follow us on Twitter, Facebook and Instagram.


28 Raw Bars to Shell-ebrate Right Now

One of our favorite warm weather activities is kicking back with a platter of oysters and some cold beers or a bottle of rosé, a pastime that's been popular for many years, in many places. Restaurants that offer live seafood, or a service known as a raw bar, began cropping up in Europe in the mid-1700s before landing in the United States in the early 1800s. Though the trend originally began with just oysters -- the oldest oyster bar in the United States opened in 1826 in Boston -- it wasn't long before the craze expanded to include a variety of shellfish.

Today, our affection for bivalves is still going strong, with more $1 oyster happy hours and giant seafood towers surfacing at restaurants than ever before. And what's not to like? Though they typically feature mostly uncooked items like oysters, clams, scallops and mussels, many "raw" bars also offer steamed shellfish such as lobster, crab legs and shrimp cocktail, all served cold. Cooked or not, the fresh catch is often accompanied by cocktail sauce, lemon, mignonette sauce or other condiments (plus an awesome drink list). Here are some of the best places to slurp oysters and other raw bar specialties:

Photo provided by Lupulo. Photo by Anna Webber.

With a raw bar located at the restaurant's central, wrap-around dining bar, Lupulo in New York offers oysters, shrimp and other fresh seafood, as well as delicious Portuguese tapas to pair with its 16 craft beers on draft.

Photo provided by Island Creek Oyster Bar.

As its namesake suggests, Island Creek Oyster Bar in Boston offers an extensive list of oysters from both the East and West Coasts, plus littleneck clams, jumbo shrimp cocktail, crab claws and lobster.

Photo provided by Strip House Midtown.

While perusing the incredible meat selection at Strip House Midtown, a great New York steakhouse, don't forget to nosh on the seafood platter featuring buttery oysters from both coasts, lobster and shrimp cocktails, littleneck clams and lump crab.

Photo provided by The Hungry Cat.

The Hungry Cat in Los Angeles certainly does seafood right, stacking its platters high with oysters, clams, marinated mussels, green-lipped mussels (a mussel native to New Zealand), shrimp, snow crab, lobster and trout roe.

Photo provided by Lure Fishbar.

Lure Fishbar in New York draws the hungry crowds with varieties of fresh oysters, clams, crab claws and chilled lobster, offered individually or as a shellfish platter that's great for sharing.

Photo provided by The Olde Bar.

A contemporary oyster bar and cocktail lounge, The Olde Bar in Philadelphia features extensive raw bar offerings like a Raw Bar Tower that includes a chef's selection of fresh shellfish and seafood -- think East Coast oysters, middleneck clams, lump crab cocktail and Maine lobster -- to pair with its notable spirits program.

Photo provided by Mussel Bar & Grille Arlington.

Aside from fabulous mussels, Mussel Bar & Grille Arlington also offers fresh clams, oysters, shrimp and lobster with a choice of sauces including apple-mignonette, cocktail sauce, Marie Rose (a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper), Old Bay aioli, remoulade (a French condiment similar to tartar sauce that's aioli- or mayonnaise-based) and salsa verde.

Photo provided by Bar Crudo.

Fresh seafood is the name of the game at Bar Crudo in San Francisco, which dishes out platters of bi-coastal oysters, prawns, crab, lobster and mussels, as well as crudo samplers featuring arctic char, scallop, tombo tuna and butterfish.

Photo provided by Townsman.

Depending on your party size, Townsman offers petite and grande shellfish plateaux (French for "trays") stacked with shellfish from local waters, complemented by a selection of cured meats, terrines (a mixture of ground, lean meat mixed with fat like a pâté) and seasonal pickles.

Photo provided by Dusek's Board & Beer. Photo by Clayton Hauck.

The oyster selection at Dusek's Board & Beer in Chicago showcases the differences between bivalves from the East Coast (New Brunswick, Maine and New York) which are generally saltier, and those from the West Coast (Washington and British Colombia) which are typically sweeter.

Photo provided by L&W Oyster Co.

L&W Oyster Co. delivers a fantastic selection of raw and chilled seafood, including bi-coastal oysters, littleneck clams and shrimp cocktail. A variety of crudos, ceviches and tartares can be ordered a la carte for date night or as big platters for groups to share.

A refreshing starter, the half dozen oysters from Spring in Los Angeles are served simply -- with bright lemon wedges and tangy mignonette sauce.

Photo provided by Heritage.

Heritage in Philadelphia offers three different sauces for your East Coast Oysters -- mignonette as the piquant French accoutrement, horseradish if you're looking for a kick and lemon as a fresh, crisp drizzle.

Row 34 in Boston commands respect with its first-class seafood selection, including a robust list of the day's freshest oysters, shrimp, clams and lobster, plus a variety of smoked and cured seafood, crudo and ceviche.

Photo provided by Quality Meats.

Don't be deceived by the name -- Quality Meats in New York offers more than just juicy cuts of meat. Shellfish bouquets made of oysters, lobster cocktail, shrimp and crabmeat are an integral part of its steakhouse-driven menu.

A French bistro, Marvin in Los Angeles shucks a market selection of oysters that pair perfectly with its killer bubbly, white wine and beer selection.

Photo provided by The Dawson.

The Dawson in Chicago offers an amazing assortment of seafood, including oysters with a mignonette and an albacore tuna ceviche with fresno chile and sunchoke (a type of artichoke).

Photo provided by The Merchant.

No meal at The Merchant in Boston is complete without diving into its raw bar, which includes some of the freshest oysters on offer, Pat Woodbury littleneck clams and chilled jumbo shrimp.

Photo provided by The Dutch.

Slurp down oysters at The Dutch in New York, which serves up a Prince Platter of oysters, littleneck, razor clams, lobster, jumbo shrimp and snow crab legs.

A.bar in Philadelphia celebrates bivalves daily, offering an oyster happy hour six days a week, plus shrimp cocktail, hamachi tartare and clams as popular snacks on its menu.

Photo provided by La Brasa.

La Brasa in Boston gives its oysters a kick by serving them with a refreshing beet mignonette and house-made horseradish.

Photo provided by STK Midtown.

Order a dozen of the house oysters on the half shell or a chilled Maine lobster from the raw bar to start your meal at STK Midtown in New York, or bring a smile to the whole table with a shellfish platter that includes oysters, king crab, shrimp and ceviche.

Photo provided by Flores + Sons.

Want to have the best day ever? Sip on a California wine or draft beer, sit on the rustic patio at Flores + Sons in Los Angeles, and order a dozen Pacific oysters or a few prepared Rockefeller-style (topped with various ingredients like herbs and breadcrumbs, then baked or broiled).

Photo provided by The Maiden.

Oysters taste different depending on the temperature of the water they're harvested in. Experience the difference for yourself at The Maiden in Boston, which offers earthy, rich Blue Point oysters from New York, delicate sweet Chelsea Gems from Washington and clean, salty bivalves from Massachusetts.

Photo provided by King Bee.

Though the menu at King Bee in New York pays homage to Louisiana country cooking with creative Acadian -- or Canadian-Cajun -- fare, the restaurant rides the locally sourced train with its East Coast oyster selection.

Photo provided by RM Champagne.

A classic food and wine tradition is oysters and champagne -- the high acidity in champagne balances the saltiness of the shellfish -- and nobody showcases this better than RM Champagne in Chicago. A daily selection of East and West Coast oysters, plus hamachi crudo, salmon tartare, shrimp cocktail, crab claws and Maine lobster, complement its curated bubbly portfolio.

Photo provided by Select Oyster Bar.

Select Oyster Bar in Boston lives up to its reputation as a great coastal seafood eatery, dishing out plateaus of raw and cooked shellfish like oysters, clams, shrimp cocktail, crab salad, Maine lobster, scallop ceviche, tuna tartare and crudo.

Photo provided by Ditch Plains. Photo by Cedric Angeles.

At Ditch Plains, a New York restaurant with a fish-shack vibe, oysters with garlic butter are shucked, broiled and delivered by the half dozen.

For all the latest on food, drinks and restaurants, visit the Reserve blog and follow us on Twitter, Facebook and Instagram.


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