Like many other bivalve prophets, chefs Melissa Mayer and Maylin Chavez credit a Parisian oyster bar (in their case, Le Baron Rouge) as a life-changing experience. So much so, that they recently opened their own oyster bar on funky Mississippi Avenue in North Portland. Named for the native to the Pacific Coast, the Olympia Oyster Bar serves bivalves au naturel or creatively “dressed” (order the Kataifi for an oyster wrapped in wispy fried phyllo, topped with smoked avocado purée, pickled serrano jam and morimoto dust). To wash down a round of oysters, the concise 15-bottle wine list calls on crisp, vivacious whites (Perraud Cognette Muscadet, Boulay Sancerre) and bubbles that range from grande marque Champagnes to Cava and domestic sparklers. There’s also a classic cocktail menu from drinks wizard Ryan Magarian (Oven & Shaker, Hamlet).