Lots of places have oysters these days, but when the guy behind the counter at Sea Salt tells you that the bag he's got holds the best that were available, you somehow know deep in your soul that he is telling you the truth. When he rips through a dozen with the light, quick hands of a master oyster-shucker, you know you're in for a treat. And when you finally carry them outside to have with a pitcher of beer on a pretty table beside Minnehaha Falls, your instincts are borne out: The oysters are shockingly sweet, incredibly light, fresh as rain—fresher, in fact, than most of the oysters you've had on the coasts. How does Sea Salt do it? Deep insider fish knowledge: The little park eatery was opened by a crew of Coastal Seafoods veterans who know fish the way airline mechanics know planes. Unfortunately, lots of lay people have realized this too, and the place is murder to get into on a sunny weekend night. Oh well, better to have loved and waited than never to have loved at all.