If oysters are best eaten during the cold months, before they go to spawn from May to August, then it’s the last call for prime, East Coast oysters about now. The mouthwatering mollusks are on the menus of too many restaurants to name, but we’ve narrowed down the field to those which really specialize in the art of selecting, shucking, and serving them ice-cold. A real New York institution, the oyster bar was among the first types of eating establishments in the city – and it was one of the first street foods, too. The borough’s shores were so rife with oysters that they were often served at an all-you-can-eat price. Nowadays, freshly-shucked half-shells command a pricier sophistication, but there’s a mini-Renaissance of neo-oyster bars in Brooklyn that evoke this earlier heyday. Here are some of our favorites. Check back on Monday for a list of trusted fishmongers to buy oysters from to shuck yourself.