210 N.E. 18th Street
AWARD: Golden Spoon
That namesake sauce is just the beginning of what Daniel Serfer does to oysters, not to mention a full net of seafood. His forte is elevating the plain and toying with the “fancy”(redfish with andouille crust). If you like his oyster bar, try his take on diner fare at Blue Collar and subs at Vinaigrette.
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