Hyde Street Seafood House and Raw Bar

Description:

• Although the atmosphere is decidedly more laid back than in most of The City's seafood eateries, this place has a following among locals. During happy hour, you can get a pint of Anchor Steam and a dozen oysters for a bargain. The restaurant is known for its seafood "en papillote," a French cooking method in which fish is baked in parchment paper with julienned vegetables and potatoes. The service is first-rate.
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