60 S. California StA pretty setting lures crowds to the oyster bar and main dining room, and the seafood and attentive service hooks ’em for good at each location in this local family-owned group of restaurants. Chalkboards announce fresh shellfish and assorted catches of the day; regular menus list salads, steaks, and cocktails. New England clam chowder is thick with meaty clams and a smoky bacon undertone; roasted tomato-based Veracruz clam chowder is spiked with pasilla chilies. (For equal amounts of each in a cup or bowl, order the 50-50 Chowder from Lure’s semi-secret menu.) Fish is seared or grilled on a plancha (hot metal plate) or battered and fried for fish and chips and tacos. Shucked-to-order oysters are served raw, on ice, or charbroiled with butter, garlic, and Parmesan.reet