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Half Shell Raw Bar To Open in Charlotte South End With Seafood-Focused Menu

Half Shell will swing open its doors at 2161 Hawkins St. in South End come late January. Raw oysters? Check. Ocean-caught seafood? You bet.

Oysters, shrimp, lobster, crab legs, caviar. Fresh oysters served with shallots and cocktail sauce, mignonette sauce and fresh lemons and limes. Classic American steakhouse or French bistro appetizer.
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Half Shell will swing open its doors at 2161 Hawkins St. in South End come late January. Raw oysters? Check. Ocean-caught seafood? You bet.

Co-founder Connor Van Dyke teams up with his father, Jeff Van Dyke, and Darnaye Black to run the place. Jeff Van Dyke helped start Brixx Wood Fired Pizza and Boardwalk Billy's. He's worked alongside Black for over two decades managing those spots.

"On our travels, we've always kind of sought out the best oyster bars in whatever city we're in," Connor Van Dyke said, according to CharlotteFive. "We built Half Shell to be the raw bar that we've always wanted here at home. We don't think you should have to drive all the way down to Charleston for a great raw bar experience."

The idea sprouted from their affection for the sea. Connor Van Dyke wraps up his oyster sommelier course with the Oyster Master Guild soon and wants to pass along what he's learned to diners who walk through the door.

Chef Ramon Wilson builds the menu. Ceviche, lobster rolls, crab legs, and daily catches will grace the tables. There's chicken and ribeye steak too — plus salads and a seared tuna burger for those who want options that swim in different waters.

"We've got a little bit of something for everybody, but the focus is definitely on the seafood — and that's what we do best," Connor Van Dyke told CharlotteFive.

The bar pours martinis, classic cocktails, champagne, and wines picked to match what comes from the ocean. Jeff Van Dyke mentioned prosecco and Cava — a Spanish sparkler — will be available when guests want bubbles in their glass.

"The champagne is important because it's a classic oyster beverage," Jeff Van Dyke said.

"We want to offer the best quality seafood we can in a comfortable setting with great service, but not intimidating or snooty," he said. "We want to be the best seafood (program) in town."

Doors stay open from 11 a.m. to 11 p.m. each day for lunch, dinner, and happy hour. The exact launch day hasn't been revealed yet.