Nothing delivers a sexier bang for your wallet than buck-a-shuck oysters. Problem is, because of the rapidly depleting supply of seafood, few restos can afford to offer them any more.
But that's not the case at Biff's (4 Front East, at Yonge, 416-860-0086, oliverbonacini.com), where you can still stuff yourselves silly with up to 48 briny bivalves for a dollar a pop every day from 5 pm till close. Oyster Boy supplies the catch, currently choice raw Malpeques from PEI, green Caraquets from New Brunswick and organic Royal Miyagis from BC. Garnish with freshly grated horseradish, lemon wedges and a red-wine mignonette and inhale.
"We try to offer a variety," says Biff's chef Basilio Pesce. "On Friday and Saturday nights, we go through as many as 1,100 oysters."
Swanky La Société (see page 32) also offers buck-a-shuck mollusks - in-season Malpeques and both Pickle and Raspberry Points with the usual sides, all from PEI - but only on Thursdays after 5 pm in the bar. Reservations aren't accepted there, so it's strictly first-come, first-served. You can order as many as you like, but unless you want to look impossibly cheap, buy at least one drink, though they won't throw you out if you don't.
"The idea is to have a cocktail or two in the bar, then maybe move into the dining room for dinner," says La Société's Karina Jensen. "It's a great way to introduce people to the restaurant."