Perla’s has a new relative: say howdy to Clark’s

Clark’s Oyster Bar offers the freshest of oysters, roe, and many other impeccable briny treats in a nautical-themed space in Pecan Square at 1200 West Sixth Street.

The quarters are confined, but efficiently allocated. There seems to be nearly as much space under an awning outdoors as there is inside. Because of the hex-tiles, the acoustics are a bit lively, but the ambient sound of reggae is not too loud and helps mask nearby conversations.

The wines offered are selected with care and there is even quality sparkling wine available by the glass. Many inventive new and refreshed more traditional cocktails are popular. Maine Root ginger beer is among the soft drinks on offer.

Some of what’s on the menu changes daily, according to the market. The dressing on the greens accompanying fresher-than-fresh redfish was delightful. We saw a perfectly rare steak on a neighboring plate, and many were trying the roasted Brussels sprouts and asparagus spears. The popular French fries were tasty but difficult to manage, being skinnier than shoestrings and very long.

The image shown here depicts one of the business-card designs and also a matchbook. The crockery is a traditional Homer Laughlin restaurant style embellished with an anchor.

It’s a true service that Clark’s is open continuously from the opening time (depending on the day of the week) “until late.”

We didn’t inquire about reservations; if they’re available, it appears that they may be helpful during the busiest hours. The telephone number is 297-2525. Clark’s may be busy all the time; it deserves to be.

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