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Beer and oysters are a winning combo no matter how you serve them. We know it, and Sean Covey, the owner of Upstate, does too. At his tiny, brick-walled East Village eatery, you'll find an ever changing menu of East and West Coast bivalves. On recent visits we've sampled tasty Dabob Bay, Oakland Bay, Point Julia, Hood Canal, Meetinghouse, and Bras d'Ors varieties, among others, all priced at about $2 a pop. The kitchen also puts out larger plates like bouillabaisse (sadly lacking in both saffron and tomato) and beer-steamed clams, though these tend to be less successful than the raw bar items.