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BLUE RIBBON'S RAW BAR
Forget conning doctors or scoring from Ecstasy dealers and indulge in Mother Nature's party starter at BLUE RIBBON'S RAW BAR. The current seasonal oyster is the Canadian Malpeque and they regularly feature Japanese Kumamotos farmed on the West Coast. Each squiggly love slug can be topped with a vinegar concoction, cocktail sauce, or the sexy Alonso sauce. Blue Ribbon's expert shucker Johnny D. claims that even if you brag to be resistant to oysters' amorous powers he "spikes it with some Spanish fly."
