Is there anything better than a late lunch of oysters and a glass of Chablis on a lazy day? Well, yes—it’s that followed by fresh-shucked Chincoteague clams and small plates at this Union Market shellfish bar. Selections mostly center on local seafood and bivalves grown by the owners, often combined with ingredients from afar—za’atar-seared tuna with tabbouleh salad, baked clams with Thai sausage and coconut. Make sure to sample the caviar (the paddlefish is lovely and comes with house-made egg salad) and to snag a seat at the bar. Weekends, when the market is humming and the shuckers are in their zone, it’s the best spot to take in the action. Moderate.
Also great: Grilled oysters with smoked-jalapeño butter; citrus-cured salmon; “lambs and clams.”