If you love oysters, come to this place. You sit at a rectangular table, the center open so the staff can serve the shrimp or scallops and shuck cold or warm fresh oysters by the peck. In a small bowl I mix the traditional red sauce, horseradish and hot sauce. I like my oysters cold and raw and that's how they are. The man on the inside shucks the large oysters in pace with my downing them. My wife had scallops and shrimp with a small bowl of butter for dipping. Downing oysters here is every bit as enjoyable as downing them in the Acme Oyster Bar in New Orleans and the oysters are just as fresh and just as large.
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