A 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.