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  • During one of those days after Christmas and before New Year, we went to the Notkins. Like its cuisine the restaurant's large windows and silver color decor bore a similar style of clarity and simplicity. Oysters are said to taste differently depending on the season of the year--holiday is often a good time! We tried the oyster lunch special and chef's choice, which included all three kinds of oysters the place carried at the time: the south lake tasted more chewy and woody; the caribou was juicy and tender, with a fresh coolness that really satisfy the palate; and the copps island was much larger in size, rich and creamy. The last kind was from Connecticut, U.S., while the other two from Canada. Personally, I favor the caribou. Two interesting details would add to your experience of the oysters. If you sit at the oyster bar, they will carve open the oyster in front of you. They use a dropper for chili sauce, so you can easily manage how much to put in. The lobster burger had been well recommended on yelp thus we ordered one to try. It was a small burger with a large basket of potato chips. The portion of lobster filling was adequate and fresh, but the meat also contained quite a bit from the tip of the claw, the part that I did not quite enjoy. The sauce is creamy, rich and very tasty. The least likable part of the burger was its bread--a bit oily and cheaply made, not much difference from that of the Wendy's burgers.
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