The chefs at this clubby Houston's sib start with freshly shucked Pacific oysters, typically big, meaty Rainiers, which they dip in buttermilk and roll in seasoned flour. These are quickly fried so they gently crisp on the outside but stay super juicy within. They're served half a dozen to an order with a snappy green olive relish.

While you could easily drop a lot of money ordering sushi at this cool but sophisticated Japanese spot -- complete with corrugated cardboard chairs -- the fried oyster lunch special is just $10. And it's completely satisfying. A half dozen oysters in crispy panko jackets are served with a bowl of rice, a tangy secret sauce akin to okonomiyaki sauce, creamy potato salad and Japanese pickles.

It's a little-known secret that at the O.C. outpost of this swell seafood purveyor you can pick just about anything in the case and have 'em cook it up for you at the in-house cafe for a $2 surcharge. This includes oysters, which get coated in rice flour seasoned with Cajun spices, then take a plunge in the deep fryer. You can even enjoy them at one of the outside tables with a glass of wine.

Chef Norman Theard isn't from Louisiana, but both his parents are New Orleans natives, so he's got the genes. And it shows in the excellent po-boy he makes at this quaint Baldwin Hills Mall-adjacent eatery. Plenty of cornmeal-crusted Chesapeake Bay oysters are tucked into sliced and buttered French bread. Feeling decadent? Add a side of sweet potato fries with andouille dressing.