Succulents -- the plants for those who forget they have them -- are used to thicken sauces, while the raw bar's cocktail sauce will get its sweetness from beets instead of ketchup.
But to the veteran of the raw bar, the man of trained and lusty esophagus, a thing of prolonged and kaleidoscopic flavors, a slow sipping saturnalia, a delirium of joy!
Raw bars serve a selection of oysters and quahogs, and sometimes supplement the menu with cooked versions of the same seafoods such as clam chowder, oyster stew, and steamers.