Fresh oysters are served with cocktail sauce, horseradish, and a lime jalapeño relish. Pictured here are Kusshi, Coromandel, and one-buck-shuck happy hour Easterns. (Stephanie Cha / For The Times)
For something nice to sip, try The Boulevardier - a potent barrel-aged cocktail made with whiskey, Campari, and Carpano Antica. (Stephanie Cha / For The Times)
Uni pasta marries two of life’s greatest treasures, and you get to eat the result. (Stephanie Cha / For The Times)
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The raw bar offers a neat selection of fresh oysters, clams, and sea urchin. (Stephanie Cha / For The Times)
