Picture it: a late afternoon, too early for dinner, too late for most lunches. You snag a stool, settling in for a tray of oysters on the half shell from Virginia, briny and tender. You chase each bracing bite with a crisp, cool Sauvignon Blanc or a nutty sherry. Perfect, no?
Then again, sitting down at this glorified stall in Union Market for oysters and wine makes any time pretty perfect. And it’s more than just a raw bar. Lambs and clams is a brilliant, Spanish-inspired riff on surf and turf, worth coming for all by itself, and the lump-filled crabcake shames those put out by larger, more well-appointed operations.
- Barcat-oyster chowder
- Steamed clams with blood sausage
- Peel-and-eat shrimp