Alley Cat Oyster Bar
Why we love it: Dress selections from Nova Scotia to New Orleans with a house-made red wine vinegar mignonette sauce or do as chef and owner Zack Bruell suggests and go the natural route. “The people that are really into oysters don’t want any additional flavor on it because you won’t get the subtleties otherwise.” Try this: The South Puget Sound, Washington, Wild Cat ($2.95 each) is a meaty, sweet and rich-tasting option. 1056 Old River Road, Cleveland, 216-574-9999, alleycatoysterbar.com
Butcher and the Brewer
Why we love it: Aside from tasting great, this East Fourth Street hot spot’s oyster selections are fun to order with varieties such as Fat Bastard or Little Bitches. “If they have a cool, fun name to say, they always sell better,” says chef Jim Blevins. Try this: The West Coast Royal Miyagi ($10.50 for three) has a melon flavor with less saltiness than other varieties. 2043 E. Fourth St., Cleveland, 216-331-0805, butcherandthebrewer.com
Coquette Patisserie
Why we love it: For this University Circle bakery and cafe’s oyster shooters, a yummy bivalve is dropped into a vodka Bloody Mary shot. “It is like eating a shot basically,” says owner Shane Culey. “A shot of salty water with a delicious piece of meat on the inside. Nothing gets better than that.” Try this: The petite-sized Kusshi ($2.50 each) from the Pacific Northwest has a clean, crisp cucumber flavor. 11607 Euclid Ave., Cleveland, 216-331-2841, coquettepatisserie.com
Grove Hill
Why we love it: Grove Hill’s oysters pack a punch thanks to the spot’s house-made hot sauce with horseradish and lemon. “The salty, griminess of the oyster with the spicy condiments just work great with a drink,” says chef and owner Tim Bando. Try this: Beausoleil oysters ($21 for six) from the coast of New Brunswick, Canada, have a light and fresh saltwater taste. 25 Pleasant Drive, Chagrin Falls, 440-247-4800, grovehillchagrin.com
Pier W
Why we love it: This Lakewood eatery stocks their oyster menu with varieties mostly from above the Chesapeake Bay for their bold flavor. “You can get oysters from the Gulf of Mexico,” says executive chef Regan Reik, “but once you start to get into really warmer waters, it takes away from the crispness and the cleanliness of the oyster.” Try this: The Malpeque ($3 each) from Prince Edward Island has a soft, buttery flavor. 12700 Lake Ave., Winton Place, Lakewood, 216-228-2250, pierw.com
