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THIS RESTAURANT IS CLOSED The Sansom Street Oyster House Restaurant Review: A world-class collection of oyster plates is displayed on the russet walls of this traditional Philadelphia seafood house. At the raw bar in front, a large selection of oysters and clams are shucked as quickly as you can eat them. A Muscadet from the affordable list would be perfect with this dish. In the dark wood-accented dining rooms, lit by antique fixtures, regular patrons dine on hearty soups, at least four different crab preparations, or that Philadelphia favorite---fried oysters with chicken salad. More elaborate dishes such as crispy whole fish with a Thai-ginger sauce have been introduced in keeping with ex-proprietor David Mink’s philosophy, since 1947, of the latest and best fish at the best prices. His successor, Cary Neff, continues the traditions. Desserts are a notch above most other seafood places, including brown Betty, fruit pies and homemade ice creams and sorbets.