Jack's Oyster House

Jack's Oyster House Restaurant Review:

The oldest dining spot in the city is in its third generation of family ownership since opening in 1913. The clubby atmosphere has been extended into what previously had been a separate bar, creating all sorts of private nooks. Chef Larry Schepici, who built a strong following during turns at some of the region's top restaurants, upholds the house's tradition of offering seafood and such classics as steak Diane and calf’s liver, but infuses modern American and global touches. The raw bar is a highlight. While the lunch menu is casual --- panini, wraps, salads --- dinner is more upscale, proposing pickling spice-brined frenched pork chops, flounder with bouillabaisse lobster sauce, and seafood risotto with shrimp, scallops and crab in creamy lobster tarragon stock. Desserts range from Jack's original recipe pies to house-made specials. A respectable wine list includes a good house-label, Jack's Private Reserve.