There’s no Zadie at Zadie’s Oyster Room in the East Village, but there is a touch of old-timey history that the name conveys. Centuries back, New York City was an oyster kingdom, harvesting and selling millions of them. You don’t have to love them raw to fall in love with the cute and intimate Zadie’s; they’re also served baked, broiled, steamed, fried, pickled and poached. Other bites include crab cake sliders and smoked bluefish pâté with brown bread. Given that this is a Marco Canora (Hearth) operation, wine is another strong point, especially European varietals.