Over a decade ago, Kevin Morrison launched a food truck that became the multi-location Tacos, Tequila, Whiskey. Then in 2016, he added a new concept in a small, lively space in RiNo, where oysters are cooked over an open fire and other wood-fired, crowd-pleasing entrees like beer-battered cod and fries are cooked in the open kitchen. Whether you’re munching on smelt fries at the counter or going big with brown butter scallops and crab-stuffed cod, you’ll never leave this spot feeling salty. ($$$)