Grand Army is a laid-back place where you meet a friend for drinks and find yourself staying for hours, snacking on fancy toast topped with smoked shrimp and pickled ramps, market-fresh vegetables, a salad and crusty bread to spread with salt-flecked seaweed butter. The light, fresh menu was devised by Jon Bignelli, a WD~50 alum, and features several varieties of oysters as well as "not oysters," like garlicky littleneck clams and dayboat scallops with shiso and pickled jalapeño. A lively Brooklyn crowd lays claim to the bar stools at happy hour (weekdays only), when oysters are $1 each. What makes the bivalves extra fun are the eyedroppers of mignonette, ponzu, jerk and cocktail sauce to jazz them up. Noah Bernamoff (Mile End), Julian Brizzi (Rucola), Damon Boelte (Prime Meats) and photographer Daniel Krieger—whose work can be seen on nycgo.com—are behind it.