Formerly located on the 200 block of downtown St. Pete, Oyster Bar is poised to reopen at 2245 Central Avenue in the Grand Central District this May. The new location was previously home to Zoey’s, and owner Josh Cameron is transforming the space while honoring its roots. The DJ booth and stage—once used for performances and bingo—have been reimagined as a raw bar with six cozy seats. It’s still a stage of sorts, now showcasing seafood towers and an elegantly curated oyster selection that puts guests right in front of the shucking action. And there’s going to be a lot of shucking.
The new space dwarfs the former space with 3,000 square feet and three distinct areas. In addition to the raw bar station, guests will find a dining room with booth and table seating for a family-style experience, as well as a bar flanked by large liquor and wine cages. Bar seating includes banquettes and three community tables. In the back, a state-of-the-art kitchen allows Cameron and his chefs to expand well beyond oysters.
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One of the most anticipated openings of the year
Dry-aged steaks are a standout new addition—something the old location couldn’t accommodate. “We can buy the steak and dry it ourselves and put an amazing product on the plate where people can still get value,” says Cameron. “Things you’d expect in a high-end restaurant we can do for the masses.” He also teases aged seafood like cured fish, a popular staple in Iceland, though that offering is still TBD.
One signature dish is already confirmed: family-style Pacana, the favorite beef cut of Brazilians. It’s part of the sirloin fat cap, known for its incredible marbling. Cooked slowly, the fat renders into the meat, making it perfect for sharing among two to four people.
Shucked shells serve a good cause at Oyster Bar
Beyond the bigger space and expanded menu, Cameron says the Grand Central District itself might be the best feature of the new Oyster Bar. “Grand Central District still feels like old St. Pete… all the locals are walking around and supporting businesses. It’s a really good St. Pete vibe. Downtown doesn’t have the local feel it used to 12–13 years ago.”
Fun fact: over the past 20 years, Cameron and his team have shucked more than one million oysters—more than two tons per week. And there’s a good chance locals will help him shuck a million more, especially knowing it helps the environment.
Oyster Bar partners with Tampa Bay Watch, a nonprofit dedicated to preserving the ecosystems of the bay, shorelines, and estuaries. All of Oyster Bar’s discarded shells are donated to Tampa Bay Watch, which uses them to help restore oyster reefs. “We were their number one contributor, so they’re excited to see us get back in action,” says Cameron.
Crossing our fingers that Oyster Bar opens on schedule this May. In the meantime, ogle their Instagram.
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