The North End's defining raw bar — a tiny 42-seat room with no reservations and a line out the door from open to close. The oyster selection runs deep and changes daily, the lobster roll comes hot-with-butter or cold-with-mayo (get the hot), and the fried Ipswich clams are the platonic version. Cramped, loud, worth the wait. The New England seafood experience distilled to its essential form.