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Service is welcoming and attentive, and the wait staff commendably well trained for a new restaurant.You can generally count on them to provide accurate descriptions of the taste profiles of each oyster variety listed on the board.

Owner/chef Sunny Gerhart has a sterling reputation as the right-hand man to James Beard Award-winning chef Ashley Christensen, dating back nearly two decades to Enoteca Vin on Glenwood South.Gerhart’s take on the bayou classic BBQ shrimp – colossal peel ’n’ eat beauties simmered in a rich Cajun-spiced broth amped up with lime, coconut and hot pepper jelly – is so good you’ll find yourself making plans to come back on a Wednesday night for the chef’s weekly seafood boil.Other nights, you’ll find ample consolation in a bowl of clams braised in a miso broth punctuated with pork belly, preserved oyster mushrooms and a poached egg.But they can’t make an empty table magically appear.Get a reservation, even if – no, make that especially if – you plan on getting there when the restaurant opens.

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