Rodney’s Oyster House has long ruled the shucking scene, but others have sprung up of late, including this gem whose staff (and owners) cut their teeth at the rowdy Yaletown joint. Chewie’s channels the Rodney’s vibe (tumbler wine glasses are filled to the rim, buff guys in tight tees deliver the bivalves), but the menu ranges further. There are Cajun and Southern U.S. influences (po’ boys, shrimp and grits, étoufée) in addition to the solid selection of East and West oysters (like Kussi, Kumomoto, Village Bay, Fanny Bay) served with housemade habanero sauce.