Clockwise from upper left: Maine lobster roll, steamed Bangs Island mussels, Chesapeake Bay oysters.

Even before its planned post–Memorial Day debut, Mountain Fish House & Oyster Bar (mountainfishhouse.com) was the talk of E-town. “People are knocking on the windows and doors, asking,” says Brian Nolan, owner of the Blue Moose pizzerias in Lionshead and Beaver Creek, who partnered with restaurateur Lily Doran to bring a “casual, fun seafood shack, clam shack, lobster roll, oyster bar, crab cake place” to the Edwards Riverwalk.

Remaking the former Woody’s Bar & Grill, a 60-seat space off the entrance to the Inn at Riverwalk, Nolan and Doran blew out an exterior wall and replaced it with a garage door that will open and close with the weather, enhancing the crab shack ethos on warm summer days.

“It’s all about the vibe and atmosphere here,” says Doran, former general manager of The Drunken Goat, who has also opened restaurants and run beverage programs in Chicago and New York. “When people leave, whether they’ve spent $15 on happy hour wine and oysters or $300 on a lobster dinner, I want them thinking, ‘That was so much fun!’”

The beverage menu, which will extend from Coors Light to microbrews to boutique wines to craft cocktails, promises something for everyone—including a handful of oyster shooter options. The only thing missing is the beach … but not the sound of crashing water, because in the springtime just out back, the Eagle River roars like the ocean.

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