Between the big-screen TV broadcasting the latest game—any game—and Southern funk banging from the speakers, you may wonder if you’ve wandered into a college sports bar. But it’s the kind of sports bar that has a Sunday jazz brunch, and an impressive selection of Northwest oysters—Kumamotos to Yaquina Bays—baked, fried, raw, and in elaborate shooters, ranging from a Cajun, chili-infused vodka with spicy red sauce to the Cowboy, with beer and Tabasco.