This tiny oyster-and-wine bar—the latest in Tom Catherall’s Here to Serve empire—has an airy, Cape Cod feel. It’s decorated in soothing shades of beige and sky blue, with globe-shaped chandeliers made of copper wiring for visual pop. Most customers come here to slurp a dozen raw oysters, sourced from the Gulf and both coasts, and follow with a thick grilled cheese sandwich in variations like mozzarella, tomato, and basil; deconstructed French onion soup (with the requisite caramelized onions); and a blend of five cheeses.

A seat at the bar offers prime viewing of shuckers rhythmically prying open shells, whetting the appetite for other oyster preparations—perhaps baked Rockefeller-style or served in spicy shooters. Post-holiday bargain hunters: Check out the restaurant’s Gulf Coast oyster happy hour, Monday through Thursday from 5 to 6:30 p.m., when $6 scores you a dozen bivalves.