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Dining Out at The Half Shell

December 29, 2014 by: Peter Thriffiley

As seasons are measured by the corresponding zenith in the quality of a particular local seafood, the winter solstice marks the start of the oyster bounty. As the temperature drops in our local estuaries, both the quality of and the craving for oysters sharply increases, resulting in high demand for seating at the city’s restaurants renowned for these cold, salty creatures of the sea. Fortunately, the list of local oyster specialists increased by one this year with the opening of The Half She...

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