10/30/2026
Nobody is shucking clams faster than Uncle Tony on the West Coast!
CUT. SLIP. POP.
One swift motion to crack the shell, release the fresh clam juice, and keep the meat perfectly intact. We’re flying in fresh New England cherrystones direct to Pasadena and shucking them to order at the Raw Bar.
Pro tip: Grab a seat at the Raw Bar for the full chef experience, with a front-row view of the kitchen in action.