This is a must stop for those who fancy oysters with a minimum of 12 varieties featured and most are local. The oysters are fresh and plump, perfectly shucked and served with proper accoutrements over ice. The menu does venture past oysters, as the chef prepares black Angus sirloin, local scallops and salmon. Lastly, if you get an opportunity to eat at the dining bar, take it. The setting is lively and really a lot of fun.