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ludlow-hotel-exterior-620x465.jpgAnother tidbit on the new Torrisi project Dirty French, which may open as early as next week: it will feature tableside oyster service. The raw bar's selection of East Coast oysters will be brought to the table when ordered and split open for inspection. Partner Jeff Zalaznick explains "Even oysters you eat a lot vary in size, and that's a big factor in getting what you like… They're expensive. You should see what you're buying." Just think of it as having the oyster version of a sommelier. [GS]