For a small operation, the variety of oysters was quite broad and excellent. We selected the following:
(West Coast, medium-sized, slightly briny and musky).
(More from my homestate, Washington! Classic creaminess, musky undertones).
(I used to jet ski on this water! Deep shelled with classic West Coast creamy+musky finish.
(British Columbia with a creamy and slightly exotic finish).
(Noted as "America's favorite," the Massachusetts oyster was not my favorite. A bit more on the briny side).
(This Canadian oyster is noted as "easiest to eat." Quite true and a good way to finish the rotation as the bubbly went dry).
The familiarity of the bar keep, the freshness of the oysters and the freshly shaved horse radish and mesquite hints of the cocktail sauce sealed my affection. Lovely little spot in Chelsea.
image: from my iPhone.