Dan and Louis has been serving up succulent oysters since 1907, and half the fun of eating here is enjoying the old-fashioned surroundings. The front counter is stacked high with candies much as it would have been in the 1920s. The walls are covered with founder Louis Wachsmuth's own collection of old and unusual plates. Beer steins line the shelves, and nautical odds and ends are everywhere. Louis began his restaurant business serving only two items: oyster stew and oyster cocktails. These two are still on the menu, and are as good today as they were 85 years ago. Main courses are simple, no-nonsense seafood dishes, mostly fried. The quality can be uneven, but the prices are great.