The best thing at Dallas' oldest New Orleans-style oyster house isn't on the menu, but it is on the table if you ask for it. S&D waitpersons are accomplished in the art of table-made remoulade and spicy cocktail sauces, made not simply while you watch but to your order. A little less horseradish, a little more pepper, light on the hot sauce, a splash of soy. However you want it, that's how they're going to make it. Nothing makes a big platter of oysters or a plate of boiled shrimp taste better than a great sauce for dredging, and these people know how to stir it up just right.