One block away from McCormick Center at the intersection of South Indiana Avenue and East Cullerton Street—and behind a thin veneer of glass and concrete—lies the ocean. Well, all the tasty parts of it, anyway. The Chicago Oyster house's chefs specialize in preparing fresh eats from the world's depths—particularly those best served raw or extremely fresh—as in oysters, sushi, and lobster. To get their freshest bites to to each hungry mouth, they run two bars inside the space. The first is dedicated to city's most selection of East- and West-Coast oyster varieties, each served in their own shells atop a bed of ice. At the second bar, the chefs put their focus on the art of sushi as they wrap assortment of freshest raw fish in colorful, bite-size morsels of rice, seaweed, and sauce. Behind the scenes, the kitchen prepares flame- and steam-licked hot dishes, from grilled oysters, king crab legs to delicate, deep-fried soft-shell crab. But the standout here is the Maine lobster: transported live from the East Coast, it's steamed or grilled on order and served with a side of drawn butter.