We started with the Happy Hour raw oysters which are served with a glass of the weekly white wine chosen by beverage director, Sean Beck; a fresh Verdejo from Rueda on this evening. He was behind the bar so we were also treated to a sample of his creativity while he worked on a cocktail request for another customer.
We ended up having oysters every way they make them with a bit of crudo and a few of the cooked bar specials before wrapping up our already decadent dinner with pumpkin donuts and espresso. All delicious, all beautifully prepared.
The Happy Hour specials go from 3-7 every Monday through Friday but dinner at the bar is always highly recommended anytime.