The best dish sampled was the briny ice-cold oysters on the half shell.

There are briny fresh oysters from the East and West Coasts, but leave the mignonette sauce in its serving bowl.

Another special opener was the sextet of small, briny Japanese oysters.

And then he refused to share my lavish platter of cold, plump, briny, crisp and succulent oysters.

The combination of wonderfully briny oysters with wasabi and pickled ginger is inspired.

The flavors come out clean and strong, with the sweet, slightly earthy taste of the peas beautifully matched to the briny oysters.

But that same charge for six briny oysters on the half-shell drew no complaints.

We must have arrived early, because while I was powering through beautifully briny oysters, the line grew to reach the door.

Yet, none of the add-ons stole the limelight from the plump, briny oysters.

The wine-tart sauce, mixed with the briny oyster juices, made a toothsome backdrop for the fat mollusks.