Redbones is offering a raw bar on Fridays in March: oysters, clams, & shrimp cocktail.
We had some incredibly large Yaquina oysters flown in from the west coast. Usually I can eat a dozen by myself, but these were big enough that I was forced to give a few to my spouse! The manager told me that the president of Rogue Breweries in Oregon had personally sent out the oysters.
$11 for a dozen seemed very reasonable to me especially when you can wash them down with one of the incredible beers.
Also had grilled tuna (grilled extra rare) w/ black beans and slaw, catfish fingers, collard greens (spicy with bits of brisket) and corn fritters w/ maple syrup. I've never been a huge fan of Redbones BBQ, but the grilled fish, sides and great beer keep me coming back.
Redbones tip: If there is a long wait for a table and you have a small group you can often find a spot at the counter in the back that overlooks the kitchen. One of the guys in the kitchen will usually give you an "amuse bouche" (is there such a thing in a BBQ restaurant?) when you sit down. On Friday we got a half dozen Buffalo Shrimp, but they have offered us fried catfish fingers and BBQ Hash in the past.