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3. Oysters on the Half ShellOysters are a specialty here, hauled in daily from the Atlantic, Pacific, and Gulf of Mexico. The raw bar (which also offers mussels, clams, and lobster) features eight to 12 varieties daily, placed on the bar in an ice-filled trough. And during happy hour (4:30-7 p.m. Mon.-Sat.) they're all half price.
2. Devils on Horseback
The Spotted Pig
New York City
We're besotted by the Spotted Pig's classic devilled eggs and rollmops (herring stuffed with pickles). But the gastropub's nontraditional spin on devils on horseback (prunes wrapped in bacon) wins out. The prunes are soaked in strong tea and stuffed with pickled pear, with a cloak of smoked bacon dusted with chili powder.
1. Scotch EggsWexler's, a modern BBQ restaurant, updates the classic pub grub of a hard-boiled egg wrapped in sausage and deep-fried by soft-cooking the egg and enclosing it in a thin layer of ground brisket trimmings (called "burnt ends") before flash-frying. When cut, the still-liquid
yolk miraculously flows out to join housemade barbecue sauce and sweet tea gastrique on the plate.
