"Chef Melissa Navarro offers her take on the traditional barra fria and barra caliente (cold and hot bars). That means fresh Baja oysters and clams with simple garnishes, but also battered oysters stained by squid ink, oyster croquettes, and kumamoto oyster shots. Order the duela de ostiones (oysters on a plank), a flight of six stunning oysters, both fresh and cooked, that exhibit impressive contrasts in technique and dressings. Then order the grilled octopus quesatacos with a sauvignon blanc, along with the fruity ceviche tropical for the table, paired with a light Mexican rosé. Slurp oysters in the sunny, industrial dining space, and toast the chef for this perfect late-afternoon break." - Bill Esparza
Raw Oyster Bar / official