The joint is jumpin’: Three mixologists in striped dress shirts, dark slacks and suspenders pour drinks almost as fast as three shuckers send platter after platter of raw oysters to their fate. A bluesy soundtrack wafts over the standing-room-only din as patrons sip and slurp, oblivious to the crowd that has gathered outside for what can be a 90-minute wait.
It feels like 9 o’clock on a Saturday night. It is 4:30 on a dank weekday afternoon.
This is oyster happy hour at Maison Premiere in Williamsburg, Brooklyn — a selection of 15 different kinds of oysters, most of them for $1 each, with a handful at $1.25 because they had to fly in from the West Coast. Krystof Zizka, a co-owner of the restaurant, says he doesn’t make a penny on the oysters, though they are one of the reasons his three-year-old restaurant is so successful.
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