This is by far the best bang for your buck without sacrificing quality in this Valley when it comes to Oysters and Chowder.
I have eaten at the place on at least 5 seperate occasions. It reminds me of a scaled down version of the wonderful Oyster bars that you might find at some of the Las Vegas Casino's, with the addition of some other tasty seafood boils, and cajun concoctions.
First off, the Oysters on the Half Shell are reasonably priced, as fresh as I have had here in the Valley, and everytime that I have ordered them, they have been consistently fresh. I'm not sure that type of Oysters they serve off the top of my head, but they are great!
As for the Clam and Corn Chowder, they are both amazing for the Valley of the Sun! The clam chowder has a great consistency, and does not have that taste of fishy, canned clams. The flavors of the other ingredients are apparent, and the clams are just a nice tender, mild piece of meat that makes a nice filler for the soup. The Oyster crackers that they garnish the chowder with are actually seasoned, and are very tasty.
The Shrimp boil is another favorite dish. They boil the shrimp in a Citrus, Lobster Stock and finish it with a Tomato Cream sauce. They serve most dishes with crusty sliced bread so you can soak up and enjoy the juices of the dishes.
The only thing that I am not a huge fan of, was the crab salad slider. I'm not going to knock the rating down, as everyone else loved them, and the presentation was great. I think that it just wasn't what I was looking to have at the time.
When you visit, you will most likely have the pleasure of a very nice woman of asian descent cooking your food directly over the bar in front of you. She goes by the name of Tip, which looks as if it's the first three letters of her extremely long first name on her name tag. You will quickly notice that she puts a large amount of love into her food preparation. Chat with her, she is a sweetheart, and deserves compliments on her work. Tip her out on the side if you care to, as the tips are only pooled by the servers at this restaurant.
The manager, Frank deserves a couple of bucks for seating you and taking your order, but in my opinion the one who prepares the meal should get the majority of the reward for the culinary experience that they provide, but that's just my opinion. :) Frank is an East Coast guy with a stratight face and $500 haircut, but trust me, he does have a sense of humor, give him a hard time..lol
One last thing, and I will cut this short. The specials that they served on Easter and Fathers Day, consisted of a one and a half pound lobster with claws, caesar salad, and red velvet cake for around $30.
If you decide to order the Collard Greens, make sure that Tip is working because she prepares them proper, with bits of swine for flavor, as well as a bit of vinegar. It may not sound so great to the untrained tongue, so I suggest you give them a shot and teach your tongue a lesson.
Cheers! :)