This playful, basement raw bar is frequented by everyone fromdine-alones to showbiz types. Among the offerings are salty Lewis Islands from Cape Breton, perfect Malpeques from Rodney Clark's own oyster beds in P.E.I., or New York Pine Islands. A zap of Rodney's own line of condiments or a splash of vodka and freshly grated horseradish are eye-openers. Soft-shell steamers, quahogs, and "Oyster Slapjack Chowder" are among the delights. Shared meals and half-orders are okay. Ask about the daily white-plate specials. Reservations essential.