The problem with most Florida raw bars is Florida oysters, which come from the Gulf Coast and other locales where the water is so warm the wan, flaccid southern belles come out of it practically precooked and tasting mild to the point of nothingness. Not at Nemo, where the nightly selection of three to four varieties includes nothing but crisp cold-water beauties. According to chef/owner Michael Schwartz, there's usually at least one from British Columbia, such as refreshing Fanny Bays, whose unique sweet-and-salty taste and pronounced cucumber finish accent their typically Canadian brininess. Often there are Pacific Northwest oysters -- kumamotos or plump, creamy-rich Hog Island Sweetwaters -- and sometimes even eastern U.S. oysters from Long Island. An important plus for those who love oysters but don't love living dangerously (and risking the bacterium responsible for 1992's notorious nine oyster-related deaths in Florida): All Nemo oysters are farm-raised. By the way Nemo does serve other raw-bar items, and of course it is first and foremost a full-menu restaurant. But the friendly staff welcomes those who just want oysters. The interior "food bar," where diners can watch chefs work, is a fun place for shellfish, though a difficult place to resist escalating to a major meal.