Several months ago, I wrote excitedly about the beginning of oyster season. Since then, I haven't eaten a single oyster. I spent the time getting closer to familiar dishes, cooking new recipes, sampling the endless stream of food things the universe keeps throwing at me, following restaurant recommendations. I let the oysters slip. Thankfully, I received this charmingly penned wake-up call:

A classic French lunch easily begins with a plate of 6 or 12 oysters, simply cleaned, opened, and eaten raw with lemon and accompanied by bread and butter... Crémant celebrates oyster season with "Oyster Happy Hour" the month of February from noon—5:00 p.m., $1 an oyster.

Crémant is special. Every detail of the space—and more importantly, the food—is imbued with intent and care, so all you need to do is show up and eat. An afternoon passed at Crémant will sustain you longer than any amount of oysters ever could, but don't let that stop you from eating an indecent number of them.