Austin Oyster Co., the roaming pop-up that won over locals by shucking East Coast oysters at festivals and private events, is settling into a permanent East Austin bungalow with an opening set for March 31. The new spot is shaping up as a breezy indoor-outdoor oyster bar with close to 100 seats, just a short walk from La Barbecue and Rockman Coffee. Founder Brendan Yancy and partner Drew Ahumada say the brick-and-mortar is the natural evolution of years of pop-ups and the launch of their small oyster farm in Maine, with plans for a laid-back East Coast raw-bar feel, a tight coastal menu, and a long horseshoe-shaped bar as the centerpiece.
From Pop-Up To Permanent Home
As reported by CultureMap Austin, Austin Oyster Co. will debut its first brick-and-mortar on March 31 at 2502 E. Cesar Chavez St. In the opening announcement, partner and general manager Drew Ahumada said, "We look forward to welcoming the community to our home." The outlet notes that Yancy first sketched out the concept during the pandemic and ultimately launched a Maine oyster farm to keep the bar supplied.
Hours, Farm And Reservations
According to the restaurant's website, dinner service runs Tuesday through Thursday and Sunday from 5 to 10 p.m., and Friday and Saturday from 5 to 11 p.m. Reservations are available, but the team also plans to keep space for walk-ins. The site highlights Lone Pine Ranch, the Maine oyster farm the owners operate, which feeds directly into the raw bar. Practical details such as the restaurant's phone number and current menus are listed on the official site.
What To Expect On The Menu
The menu leans hard into a raw bar of rotating East Coast oysters - including the house Lone Pine Pearl and picks from producers like Bombazine and North Haven - along with dressed oysters, littleneck clams, and brothy plates such as a Calabrian chile "Diablo" and a coconut-galangal tom kha, according to CultureMap Austin. Rounding things out are bluefin tuna tartare, scallop tostadas, a Maine lobster roll, and a North End johnnycake with trout roe, plus heftier mains like a Texas Wagyu burger and steak frites. Chef de cuisine Clark Costello will run the kitchen, while Kait Fleming is in charge of the beverage program.
Location And The Space
Set on the bones of a 1950s bungalow at the corner of Pedernales and East Cesar Chavez, the buildout folds salvaged materials into a compact, coastal-inspired space with plans for both an herb garden and a wine garden. As noted by ExploreATX, the address is 2502 E. Cesar Chavez St., with a total footprint of about 3,009 square feet and close to 100 seats across indoor and outdoor areas. The owners say they will keep their pop-up and private catering operations going alongside regular service, staying connected to the event circuit that originally built their fan base.
