Oysters at Joe Fortes Seafood and Chop House. Photo by KK Law
Whether you like them freshly shucked on the half shell or reincarnated as Angels on Horseback, more than 15 varieties—from Chef’s Creek to Kusshi to Royal Miyagi—confirm BC as an oyster lover’s paradise. Connoisseurs head for the gleaming brass and mahogany bar at Joe Fortes (pictured) for one of the city’s best raw plates. Prefer them cooked? Opt for oysters Rockefeller, with spinach, pernod and Hollandaise, or oysters Kilpatrick, with bacon, Worcester sauce and scallions. Other notable bivalve boosters include view-kissed Monk McQueens, Coast, The Boathouse and Rodney’s Oyster House.—Tim Pawsey
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