As its name indicates, the latest creation of chef Phillip Wojtowicz—formerly of Big Sur Bakery and Poppy Hall—focuses on bivalves. The chef and partner Monica Schweiger offer a selection of the freshest oysters in town, served with seasonal mignonette, topped with caviar or smoked trout roe, in shooters, baked or whipped into a smoked oyster dip. And their love for the sea doesn’t end there. Also on the menu are steamed mussels, clams, crudos, scallop ceviche and jumbo shrimp, along with a few land-based options like Mama Lena’s meatballs and an Italian chopped salad. A selection of sparkling wines is available for pairing and happy hour takes place Thursday to Sunday from 4:30–5:30pm.