It’s summer time, and you’re in the mood for some salty slurpies to go with that afternoon beer. Sure, they’re a delicacy, but bar food is bar food, and if they’re gonna charge $2.50 for one mouthful of slime, you’d rather go stick your face in the Gowanus Canal. Here’s where and when to get ‘em for a buck each:
Hill Café (Clinton Hill)
17 Putnam Ave. (between Fulton and Grand)
Tuesday – Sunday, 5 – 8
Hill Café might have the best happy hour drink and oyster deal: score $1 Bluepoints and $2 off all beer (bottles and draft) and well drinks. Tasty apps go for $5, like hot wings and calamari.
Cornelius (Prospect Heights)
565 Vanderbilt Ave. at Atlantic
Weekdays, 5 – 7
Weekends, 3 – 7
Let the transportation tycoon loom large in your imagination as you drink and dine at this Prospect Heights gastropub. The happy hour dollar deal only applies to oysters from Blue Point, Long Island, so if you want to sample an assorted mix of East and West Coast, it’ll cost you Market Price. Wash them down with $4 Blue Point Toasted Lager on draft and get sentimental about late 19th-century NYC, when a Hudson River oyster meant the world in a Manhattanite’s hand.
Gowanus Yacht Club (Gowanus)
Corner of Smith and President Streets
Tuesdays, 4 until they run out
This outdoor day-drinking mecca now offers $1 oysters on Tuesdays, but if it’s raining, you might want to call first to see if it’s still on. They only offer one kind of oyster, but switch it up every week. Enjoy the bivalves with your pals over a pitcher of Duff beer.
Miller’s Tavern (Williamsburg)
2 Hope St. between Roebling and Havemeyer
Weekdays, 4 – 8
Neighborhood favorite Miller’s Tavern provides one East Coast type and one West Coast type (varies every day) to go along with half-off beers and well drinks. Or since you’re saving on oysters, splurge on one of the $10 house cocktails, like Millers, made with gin, lemon and lavender syrup.
Maison Premiere (Williamsburg)
298 Bedford Ave. between Grand and S. 1st
Weekdays, 4 – 7
This South Williamsburg oyster and cocktail bar simulates an old New Orleans Absinthe House, and offers more than a dozen ersters spanning West Coast to East Coast, from Deep Bay, British Columbia’s “Fanny Bay” to Montauk, Long Island’s “Montauk Pearl.” Generally speaking, West Coast oysters tend to taste creamy, and East Coasters, salty. Try six of one kind, a half-dozen of the other. There’s no AC, so at least you’ll be sweating authentically as you slurp a “Shooting Point Salt” and sip a Sazarac.
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