Perla's-style seafood comes to Clarksville

Expanding his empire from seafood to shining seafood, the guy behind Perla's has opened Clark's Oyster Bar, taking over the tiny Portabla spot on W 6th and keeping the open kitchen, but enlivening the space with a large patio extension and tons of bar seating, and giving the decor a Tiffany blue makeover.The menu likes it rawer than Perla's, with 12 types of east & west coast oysters (no Gulf) ranging from New Brunswick Fancy Sweets to California Kumamoto, a daily changing sashimi plate, Crab & Shrimp Louie salads, and caviar including Northern Divine Sturgeon, affordable only if you're a divine surgeon (just kidding -- you could also be a successful chiropractor).
