Leo's Oyster Bar

Decked in lush tropical wallpaper and checkerboard tile by San Francisco design guru Ken Fulk, this buzzy oyster bar is modeled after the glam cocktail lounges of the ‘50s. (Bon Appetit named it the Best Designed New Restaurant of 2016.) Start with the Leo’s Plateau: two tiers of  oysters, shrimp cocktail, and snow crab claws. The oysters are sourced from Washington, Massachusetts, and California, including Drakes Bay and Humboldt nearby. The appetizers put fish front and center, from the hamachi crudo to the grilled octopus and squid salad. The entrees are rich and decadent, including a warm buttered lobster roll glistening with uni butter and champagne-steamed mussels, served with a side of frites and dijon. Oysters are $1.50 a pop—and champagne is $10 a glass—from 3:30 to 5:30 on weekdays.