re: Felix's Oyster Bar

quote:

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they were serving pre-shucked oysters that you could tell had just been sitting in the fridge for a while.

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That's why I always stood at the bar because they were cold and freshly shucked as you devour them one by one. When a waitress would need a dozen for a table, she would grab from a stack of trays that have already been shucked.

I'm not sure if they were still there after Katrina, but some of the shuckers have been there for decades. One older guy's name was Paul, and he said that he'd been shucking oysters there since the 1940s.

You could always depend on the size of the oysters there too. Another thing you could depend on was the standoffish nature of the manager with the foreign accent who roamed behind the bar like a disgruntled pit boss.