The difference between the pretty okay-est Chicago oyster bars and the BEST Chicago oyster bars? One has oysters, and one has cheap oysters. These are those latter ones, 19 spots shucking deliciously wallet-friendly bivalves.
At L20, a fine-dining seafood restaurant in Chicago, chef Matthew Kirkley fills small balls of melon with proteins such as tuna tartare or foie gras. He presents them to guests on a flowering-branch platter at the beginning of a meal.