{"id":222,"date":"2011-01-19T21:49:51","date_gmt":"2011-01-20T01:49:51","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=222"},"modified":"2011-01-19T22:59:58","modified_gmt":"2011-01-20T02:59:58","slug":"dock%e2%80%99s-oyster-bar","status":"publish","type":"post","link":"http:\/\/www.eatcooklive.com\/?p=222","title":{"rendered":"Dock\u00e2\u20ac\u2122s Oyster Bar"},"content":{"rendered":"

The following is adapted from a restaurant review first publish in the Cardozo Jurist. <\/em><\/p>\n

\"\"<\/a>

The Bar That Keeps On Giving<\/p><\/div>\n

The spring semester loan check is in the bank and I\u00e2\u20ac\u2122m feeling rich again.\u00c2\u00a0 But I\u00e2\u20ac\u2122ve made a promise to myself:\u00c2\u00a0 I\u00e2\u20ac\u2122m going to remember that my beginning of the semester wealth is just an illusion and that come May I\u00e2\u20ac\u2122ll regret my early frivolous spending.\u00c2\u00a0 So to satisfy my champagne tastes on a beer budget I will turn again to Dock\u00e2\u20ac\u2122s Oyster Bar or, to be more precise, to their epic happy hour.<\/p>\n

Located in Midtown East, the first thing that struck me about Dock\u00e2\u20ac\u2122s was its size: a few years in New York has gotten me use to compact restaurants with close dining quarters.\u00c2\u00a0 Dock\u00e2\u20ac\u2122s has high ceilings and a spacious dining area.\u00c2\u00a0 The wood paneling, dark tiles, dim light (an amazing constant in the face of the floor to ceiling windows), and rounded edges evoke a comfortable steakhouse.<\/p>\n

Every time it\u00e2\u20ac\u2122s the oysters that bring me through Dock\u00e2\u20ac\u2122s revolving door.\u00c2\u00a0 Once I start thinking about oysters I can\u00e2\u20ac\u2122t stop until I\u00e2\u20ac\u2122ve taken down a dozen or so.\u00c2\u00a0 Lucky, at only a dollar each, I can satisfy my craving for these fresh briny treats for only twelve bucks.\u00c2\u00a0 The ice tray comes with the standard cocktail sauce and ground ginger but the friendly bartender will always brings over hot sauce or any other sauce my heart desires.<\/p>\n

But when I\u00e2\u20ac\u2122m done with the oysters, the happy hour isn\u00e2\u20ac\u2122t over.\u00c2\u00a0 The buffalo calamari is a must-try\u00e2\u20ac\u201dpicture buffalo chicken with a calamari substitution.\u00c2\u00a0 I was skeptical of the combination, but at only $6.00 I had to give it a try.\u00c2\u00a0 I was a convert at first bite of the spicy and crispy morsels.\u00c2\u00a0 Dock\u00e2\u20ac\u2122s offers up a few other savory gems with both sliders and BBQ pork sliders for only $1.50 each.\u00c2\u00a0 The sushi roll on the happy menu deserves a solid B\u00e2\u20ac\u201dnot bad, but not amazing at its $7 price tag.<\/p>\n

\"\"<\/a>

Not actually Dock's oysters, but YUM!!!<\/p><\/div>\n

Of course, Dock\u00e2\u20ac\u2122s happy hour includes deals not only on the food but also on the booze.\u00c2\u00a0 Well drinks are only five bucks.\u00c2\u00a0 I recommend starting with the bloody mary which\u00e2\u20ac\u201dat least in my mind\u00e2\u20ac\u201dmatches well with the seafood.\u00c2\u00a0 But if you\u00e2\u20ac\u2122re not a hard liquor fan, grab one of the $6 glasses of wine.\u00c2\u00a0 When you delve into the savory portion of the happy hour menu you\u00e2\u20ac\u2122ll appreciate the $3 off beer which makes a the whole draft selection only $4.<\/p>\n

As a restaurant looking to turn a profit, Dock\u00e2\u20ac\u2122s sports a regular menu as well.\u00c2\u00a0 In fact, you can only get the happy hour from 3 to 7 PM, Monday through Friday, in the bar area.\u00c2\u00a0 But if you want to eat later, sit at a real table, or have some loan money burning a hole in your pocket, the standard menu presents a classic mix of seafood and red meat.\u00c2\u00a0 The two times that I\u00e2\u20ac\u2122ve ventured outside of the happy hour I found the service impeccable and the food well-executed.\u00c2\u00a0 When it comes to the surf and turf Dock\u00e2\u20ac\u2122s does it right by keeping it fresh and simple.<\/p>\n

Dock\u00e2\u20ac\u2122s Oyster Bar<\/strong>
\n633 3rd Ave
\nNew York, NY 10017
\n(212) 986-8080<\/p>\n","protected":false},"excerpt":{"rendered":"

The following is adapted from a restaurant review first publish in the Cardozo Jurist. The spring semester loan check is in the bank and I\u00e2\u20ac\u2122m feeling rich again.\u00c2\u00a0 But I\u00e2\u20ac\u2122ve made a promise to myself:\u00c2\u00a0 I\u00e2\u20ac\u2122m going to remember that my beginning of the semester wealth is just an illusion and that come May I\u00e2\u20ac\u2122ll […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[43],"class_list":["post-222","post","type-post","status-publish","format-standard","hentry","category-dining-out","tag-seafood"],"_links":{"self":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=222"}],"version-history":[{"count":0,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/222\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=222"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}