Your Guide to $1 Oyster Happy Hours

For centuries in New York the slippery, opalescent oyster dominated the shores, their bone white shell fragments crunching underfoot. They were so ubiquitous as to be almost an afterthought, a cheap one at that, costing nothing at all before the arrival of the Dutch.

That was then. Now, a plump, innocent-looking little Kumamoto from Puget Sound will easily rob you of $3.50 in even a mid-range New York restaurant. This rampant inflation...click here for the full article.

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