Tallahassee may be facing a clam waste in its future. The Shuckin’ Shack Oyster Bar is looking to expand to the capital city.
According to a press release on the Wilmington, North Carolina-based oyster restaurant’s website, Tallahassee is next on the radar for its Florida expansion, with hopes of “offering a mix of indoor and outdoor dining.”
The chain’s other Florida locations are in Ocala and Wesley Chapel.
“We are a coastal concept and Tallahassee borders the coast,” Shuckin’ Shack CEO Jonathan Weathington said in the Aug. 12 press release on the company’s website. “The city’s dynamic environment makes it an ideal location for our next expansion.”
After years of focusing on Tallahassee, the company is now looking for a franchisee to help it expand to North Florida with the goal of “opening multiple locations over a five-year period.”
Representatives of Shuckin’ Shack were not immediately available for comment on Thursday regarding their planned market entry plans.
What Shuckin’ Shack offers
The seafood-focused restaurant offers a “Raw Bar” that naturally features oysters, mussels, a shrimp cocktail and a seafood plateau (oysters, Mussels, shrimp cocktail, tuna tartare and shrimp salad). There is also a “steamer” and a “grilled” section, which also includes mussels and crab legs.
Main courses include shrimp and grits or blacked shrimp Alfredo.
The restaurant also offers salads and a wide variety of sandwiches and chicken wings. Seafood and chicken platters are available, including “Cappy’s Roast,” which includes a dozen oysters, a pound of shrimp, two pieces of corn, two sides of coleslaw and six hush puppies.
The sweets on the menu are seasonal, and the Shuckin Cocktails menu features oyster shooters like the Dawn Patrol, which is made with vodka, Bloody Mary mix, Worcestershire sauce, horseradish sauce and lemon juice poured over a raw oyster in a whiskey glass, and other corked drinks.
Kyla A Sanford covers dining and entertainment for the Tallahassee Democrat. New restaurant openings, specials or upcoming events? Let me know at [email protected]. You can also email your suggestions for a future TLH Eats restaurant profile.
