Your Prayers For Sunset Cocktails and Seafood Have Been Answered

Situated on the ground floor of Roxy Hotel is a brand new destination for east coast fare.  The Oyster Bar, opened in late February of this year, is fast becoming a locals go-to for downtown happy hours and those after a fresh seafood fix Monday to Sunday.

The fully stocked raw bar is coupled with an offering of cooked comfort dishes, as well as selection of oysters sourced from local East Coast waters each day. Indulge yourself with our daily $1 oyster happy hour (Sundays and Mondays all night, and 5-7 pm on Tuesday through Saturday), accompanied by the music stylings of our resident pianist, Michael Garin.

Wash down your dishes with your favorite cocktail, or pick from $5 drafts and $10 glasses of wine. Pair your oysters with traditional mignonette and cocktail sauce, or one of our less conventional sauces like Salsa Verde or Cucumber Pink Peppercorn to spice up your palate.

If you’re on the hungrier side, try one of our seafood plateaus that serve up clams, ceviche, mussels, crab, prawns and lobster – all in one. An essential side – fresh baked milk bread rolls and crunchy hushpuppies.

On the flip side, if oysters in the comfort of your own home is more your scene, here’s a foolproof guide to shucking and storing.

How To Shuck | The Roxy Hotel
Need a little more help? Take these wise words from our Head Chef, Julie Farias when purchasing and storing your oysters.

1. In general, East Coast oysters have smoother, rounder shells with earthy browns, greens and white hues and taste sweet, crisp and fresh. Their West Coast counterparts often have jagged-edged shells in purples, whites, pinks and blacks, and provide plump, meaty, mineral-rich flavors.  Depending on their age, where and how they are raised, oysters can drastically range in size- from two to six inches in diameter.

2. When picking your own fresh oysters, look for tightly-closed shells that feel heavy in the hand, then store them on ice until you’re ready to shuck, being careful not to let shells become water logged in melted ice.

3. The oyster’s juicy insides, called the “liquor” is best preserved by storing the shell with the convex side down, allowing you to savor the flesh and liquor when you’re ready.

Words by Lori Zimmer