That means new dishes and new flavors to try.
Here, we profile Sansom Street Oyster House -- an old restaurant on the block that has renewed itself but it insists it maintains traditional taste.
The old woodwork's still there, but no longer dark. Historic oyster plates still dot the walls. But what used to be the Sansom Street Oyster House is now just Oyster House, a thoroughly updated place to enjoy some of Philly's favorite foods. Sam Mink, whose father and grandfather were in the business, serves up hundreds of oysters daily, plus clams and other favorites. The kitchen maintains the family reputation but creates food right for today.
The kitchen also produces new favorites like Cajun-inspired "dirty" shrimp. They're huge shrimp served in the shell after cooking in a spicy sauce.
But oysters are still the main attraction, and they're safe to eat every month of the year.
