Bentley's Oyster Bar and Grill

Bentley’s was established all the way back in 1916, but things really began to heat up when it was taken over—the overhaul extended from the interiors to the food—by Irish celebrity chef Richard Corrigan, just over a decade ago. The interior is charming—with strokes of art deco, William Morris wallpaper plastered across the walls, and an oyster bar (a ubiquitous part of seafood establishments in the city)—and occupies two floors. The dining area on the ground floor is somewhat stiff and suitable for business dinners meant to woo important clients, while the basement sports a more boisterous vibe and cheaper prices (perch yourself on one of the high stools at the bar, and enjoy the lingering aftertaste of saltwater on your tongue once you’ve slurped down countless slithery oysters). The menu allows you to choose between the old-school classics and a more experimental section for the daily specials (Corrigan’s roots are traditional, but he adding a dash of modern-day innovation to his dishes every now and then), and dishes like the scallops with clementines and chorizo-stuffed baby squid served with mussels are a must.