The familiar historic building on McKinney Avenue hasn’t changed in over 25 years, because it simply works. Indeed, a few waiters have been there all that time, serving fresh-shucked oysters over ice on a tin tray. First-time diners should get the fried shrimp dinner with vinegar coleslaw, a choice of creole rice or french fries, and crispy hush puppies. Another favorite is the cold shrimp salad with simply diced cooked shrimp, chopped celery, and spiced-up mayonnaise (a half order is plenty). The tables hold jars of condiments, so you can make your own cocktail sauce with as much horseradish as you can handle.