Oyster shucking is surprisingly easy if you have a well-sharpened tool and you use the right technique (am left-handed and would use a screwdriver before so the work was miserable). The Frenchie made a gift of his favorite knife and promised to sharpen my other one the next time he visited.
As much as I like East Coast, I am pleased to no longer be dependent on their raw bar, as it is kind of pricey. Courthouse is much cheaper, and the owner is a joy to chat with. I also get a kick out of the manual dexterity required of me.
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