Press
MODERN Oysterbar Chophouse
![Phoenix magazine](https://static.spotapps.co/web/modernoysterbarchophouse--com/custom/press/PHX_logo.png)
The menu bears similarities to other restaurants of the genre, featuring a half-dozen different cuts of steak (most of them 30-day wet-aged) and every kind of shellfish you can imagine. Naturellement, oysters figure prominently. There’s even a pretty zigzag oyster bar for customers who enjoy watching the action.
![Oysters on the half shell](https://static.spotapps.co/web/modernoysterbarchophouse--com/custom/press/press_1.jpg)
— Nikki Buchannan, head food critic, Phoenix Magazine