What could be more sophisticated than a raw bar? A raw bar that serves absinthe, perhaps? Every cocktail at The Savoy has a touch of the green fairy for that bohemian twist. Once you've indulged in oysters and absinthe, you might think life can't get any better. You'd be wrong. Don't stop, because you'll miss the rest of the menu. The Wicker Park raw bar has been turning landlubbers into old sea dogs since it opened, partly because it always takes that one extra step to make you feel like you're getting something special. There's not one but two takes on the classic Corpse Reviver, made with different kinds of absinthe. The oysters aren't just served with cocktail sauce; it's a housemade smoked tomato sauce we want to funnel into a jar in our pocket to eat with a spoon at home. Best of all, the seafood isn't covered in gimmicky sauces that hide mediocre fish. You can order salmon, whitefish, shrimp or ahi roasted, steamed or sautéed, simply served with lemon and greens. This is what the sea is supposed to taste like.