Hyannis , Massachusetts
Tel: 508 778 6500
Concierge.com's insider take:
With its modern furniture, spun-glass light fixtures, mahogany bar, and tattooed hostesses dressed in black, the Naked Oyster looks as if it had been transplanted straight from Manhattan. The food, however, is decidedly local: Oysters are harvested from the owner's shellfish farm in Barnstable Village, organic produce comes from nearby farms, and the fish was probably caught off the Cape just hours before you ordered it. When former head chef David Kelley left in 2008, sous-chef Rick Orton landed the top job, and the transition appears seamless. The menu of simple but delicious dishes changes weekly to reflect what's freshest and in season, but Orton might be baking panko-crusted native haddock, seafood paella, or Thai shrimp.
Open Tuesdays through Fridays 11:30 am to 3 pm and from 4 pm for dinner, Saturdays from 4 pm for dinner, and Sundays from 11:30 am.