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There are enough novelty cocktails and craft beers to keep you exploring for a while. Trolley Square Oyster House being in Trolley Square, drinks are part of the experience. Set amid the crowds and the urban commotion of Grand Central Market, The Oyster Gourmet is an unusual-looking, vaguely steampunk-y small wooden stand designed to look like a giant open oyster shell. And as you might expect, they’ve really only got three things on the menu besides wine, and the one most worth your time is the plate of oysters. The selection constantly changes, and the shuckers are super knowledgeable–so even if you don’t know the difference between a Blue Point and a Wellfleet, they’re always happy to help you figure out what you’ll like. An awesome Manhattan Beach seafood spot the size of a studio apartment, Fishing With Dynamite is the best place to go in the South Bay for oysters and a beer.
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But if you’d rather sit inside, there's a long wooden bar where you can bring a date. If you can, stop by on a Monday night to take advantage of Liv’s half-off oyster deal. Delaware Bay oysters are some of the best you’ll ever have, and they’re famous around the country for their flavors. There are so many places throughout the state where you can track down delicious, fresh oysters that it’s hard to narrow it down to the best oyster bars in Delaware… but we had to give it a shot.
Dudley Market
Your guide to the people, places and activities of Delaware from its beaches and coastal towns to its bustling cities and historic sites. The catch of the day—cod—was offered grilled, broiled or blackened, with lemon butter or a choice of sauces. The portion was generous, seared until just cooked (still moist), and the seasoning proved amply spicy without being overwhelming. The sautéed spinach and roasted fingerling potatoes were reliable accompaniments.
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There was a time when oysters Rockefeller were looked down on as the kind of old-fashioned, country club fare that nouvelle, New American and other food trends tried so assiduously to dispatch. Rockefeller was an affront, an insult to a delicacy whose flavor and texture were too naturally subtle to be obscured, and to the diner, who should, according to some chefs, experience so perfect a food in its natural state. To them, roasting an oyster as a Rockefeller was tantamount to mixing a 90-point Chardonnay into a spritzer. Trolley Oyster elevates a standard of Maine diners to a dish worthy of the best restaurants, tossing large chunks of chilled meat with a mayonnaise seasoned with a mild brown butter.
The Chesapeake then supplied half of all oysters consumed around the world. Behind the stoves is chef Carlos Lopez, who previously cooked at Rekondo and Kokotxa in San Sebastian, Spain, and Avra in Beverly Hills. Highlights from the menu include a plethora of raw seafood options like a scallop carpaccio and Peruvian ceviche, along with hearty mains like a lobster roll trio featuring Connecticut-style, Louisiana-style, and curried lobster on brioche buns. The restaurant seats eight at the bar, 50 in the main dining room, and 20 in the garden patio. Construction on an additional 500 square feet of alfresco dining space should be completed by month’s end, bringing in 30 more seats. As part of the group of popular Big Fish restaurants, Trolley Square Oyster House specializes in seafood, with 10 or so types of oysters from across the country taking center stage.
Many come from their enigmatic general manager’s family farm in Maine, and are sweet, salty bites that taste so clean, you’d think the kitchen installed a pipeline to the ocean. Sometimes we want cold, plump, alarmingly fresh, briny-sweet oysters and nothing else. And for those occasions, we have a few ground rules. We're looking for restaurants and bars with a legitimate selection of oysters (ideally, the server should tell you where they’re from), a cold beverage, and a setting where you can order a dozen or more for yourself and no one will bat an eye. In short, you'll want to spend all day at these 14 LA spots. Recent trends express themselves through items such as mahi tacos.
A lot of places that call themselves “oyster bars” are anything but. They have an actual oyster bar upstairs, and they’re shucking a wide variety of excellent oysters from both coasts. It’s one of the more pricey spots on here, but you’re guaranteed the highest quality of oysters from Wellfleet, Hood Island, and more.
Here are the top 10 places to feast on fresh oysters in the First State. Another great seafood concept from the Big Fish Restaurant Group in the heart of Trolley Square in downtown Wilmington. Casual seafood focused eatery and local hot spot offering the freshest seafood available.
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You won’t find anything exotic, but you’ll find enough diversity to have fun (not to mention plenty of Gulf shrimp and Chesapeake middleneck clams). Broad Street Oyster Company is a fantastic seafood shack in Malibu that’s filled with so many oysters, mussels, shrimp, and uni you’ll wonder if their “local source” is actually the Aquarium of the Pacific. Here, the sunny Malibu coast glistens, the salty sea air kisses your skin in a way that feels like it’s hitting on you, and Broad Street will hook you up with a world-class selection of fresh oysters served over crushed ice. This oyster bar in Long Beach has a little something for everyone. From platters of sweet and briny mollusks on ice and a fried oyster caesar salad to a mountain of fries covered in creamy seafood chowder, Liv’s in Belmont Shore isn’t afraid to let shellfish be the star. The sidewalk patio has so many string lights, you’ll feel like you’re eating under an old theater marquee.
They’ve got a great selection, from a few different Cape Cod varieties to ones from Baja and Morro Bay. The raw scallops with grapefruit are also highly worth your time, if you’re in need of even more things served on the half shell. From the outside, Connie & Ted’s looks like a futuristic restaurant set amid Boystown. But on the inside, it’s a classic New England seafood shack. Sommelier Adam Ohler’s list embraces California- and European-produced wines and offers over a dozen red, white, orange, rosé, and sparkling picks by the glass.
Owner Don Andes, who also operates Little Joy Cocktails in the neighborhood and Out There Bar in Twentynine Palms with business partner Joaquin Reyna-Donaldson, previously operated the Holloway in the same location as the Lonely Oyster for seven years. We started by sharing a dozen Sweet Jesus oysters on the half, a variety farmed on the Western Shore of the Chesapeake. Their clean flavor and buttery texture only whetted our appetite for more.
When a fresh oyster is shucked masterfully, a small pool of clear liquid will remain with the oyster in the bottom half of the shell. It is actually filtered sea water from which the oyster lived in, and holds a robust, unique to-that-oyster flavor. Our favorite places to eat fresh fish, oysters, uni, and more. We decided to graze widely on our second visit, made on a Thursday about 7 p.m.
Brunch service is set to start this Saturday, September 17, with smoked salmon eggs Benedict, lobster hash, and banana brioche French toast on the menu. The film will screen again in the Dances With Films festival at the Chinese Theatre, which runs May 30 through June 9. I am powerless over shellfish in tomato, so I chose the Dockside Stew.
The place was packed with a diverse crowd of partiers at the shaded bar in the courtyard and others watching sports on TV downstairs. Diners conversed at the row of tables nearby or relaxed at tables on the upstairs deck. Crowded and convivial, Trolley Square Oyster House is a perfect addition to the scene in upstate’s premier dining-nightlife neighborhood. Though the popularity of classic oyster houses faded in the middle half of the 20th—along with oyster harvests in some areas—some restaurateurs began to resurrect the idea a few years ago, as more cultured or farmed oysters became available. Many owners revived a Victorian feeling in their oyster houses, but dining among the dark paneling and reproduced period furniture often felt more kitschy than transporting. On a recent visit, ours arrived as a plate of six large, plump oysters topped with a heap of buttery spinach sprinkled with panko crumbs.
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