Oyster Bar; Oyster Cocktail

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     From THE RESTAURATEUR AND THE AMERICAN HOTELIER, 9 June 1928, pg. 17,
col. 1:

   Derouet (Leony C. Derouet, Hotel Commodore chef--ed.) is said to have been
the originator of (Col. 2--ed.) the "oystar (sic) bar" idea, establishing
what is thought to have been the first of its kind at the old Grand Union
Hotel.
(OED had 1878 for "oyster bar"--ed.)

     From THE RESTAURATEUR AND THE AMERICAN HOTELIER, 26  May 1928, pg. 4,
col. 3:

_The Origin of the_
_Oyster Cocktail_
   The oyster cocktail originated in San Francisco about 1866.  One day in
one of those rustic restaurants, gold diggers' rendezvous on the Barbary
Coast, a husky miner was welcomed as a rude guest to the rude joint.  He
order an old-fashioned whisky cocktail and a plate of California raw.
   After drinking the whisky cocktail this hungry guest without more ado
placed the little California raw oysters in the same glass with some tomato
catsup, Worcester and pepper sauce and promptly disposed of the appetizing
repast.
   The restaurant keeper looked on with great astonishment, then asked "What
do you call it?"  And the miner, with grand gusto, replied: "Oyster cocktail."
   Next day without delay the keeper wrote on the bar mirror: "Oyster
cocktail.  Four bits per glass!"
   In a few days every joint on the Barbary Coast began to serve oyster
cocktails.  Then gradually the best hotels and cafes in San Francisco got the
idea and there appeared on their menus not only oyster cocktails, but
different kinds of seafood cocktails as well.
(OED has 1895 of "oyster cocktail"--ed.)