The Oyster Bar, which operated in downtown St. pete for 24 years before closing in 2023, will reopen next week in the Grand Central District | St Pete Rising

After a two-year hiatus, a well-known downtown St. Pete seafood restaurant is making its return.

The Oyster Bar, a local favorite at 249 Central Avenue from 1999 until its 2023 closure, will make its return next Tuesday, October 14th, at 2245 Central Avenue in the Grand Central District.

“It’s been a long time coming,” said owner Josh Cameron, whose Craft Hospitality Group also runs The Crafty Squirrel and Where’s Jubes. “We’re so excited to be back.”

Cameron took over The Oyster Bar in 2013 and turned it into one of the most popular restaurants on the Jannus Block in downtown St. Pete. The restaurant became known for its oyster happy hours, bottomless brunches, and affordable take on fine dining cuisine.

“When you’re selling oysters, steaks, and lobster, it lends itself to fine dining,” Cameron said. “But we very much want to stay at that casual end of fine dining. We want people to be comfortable walking up after a trip to the beach or a Rays game and not feel out of place. We are here to serve everyone.”

Cameron originally planned to be closed for two months, but faced a series of delays due to hurricanes, contractors, and permitting issues. “It was a nightmare,” he said. “But we made it through, and we can’t wait to welcome everyone back.”

Linguine tossed in Alfredo sauce and served with chicken or shrimp | The Oyster Bar

The new 3,200-square-foot space can seat 120 guests, including 22 outdoors and 18 at the bar.

The restaurant is divided into three main sections: a bar with banquette seating and high top tables, a dining room for larger groups, and a raw bar with six coveted seats for watching the shuckers at work.

A familiar lineup of crowd-pleasers will return, including the Buffalo Shrimp with sweet-and-spicy buffalo sauce and blue cheese fondue, and the Bacon Parmesan-Crusted Grouper.

Other popular items making a comeback include the Shrimp & Crawfish Pasta, tweaked slightly from the original recipe, and the Oyster Bar Burger and Chicken Sandwich.

“The stereotype is that because we’re a seafood bar, all we do is oysters,” Cameron said. “But we also offer an awesome range of steaks.”

Chef Joshua Bury, formerly of Red Thread, is introducing several new cuts of meat: a 12-hour slow-cooked prime rib, a bone-in ribeye, and a family-style picanha, which is a traditional Brazilian sirloin roast served with shared sides.

A selection of raw oysters on the half shell freshly shucked with red wine-tarragon mignonette, cocktail sauce, and horseradish | The Oyster Bar

“The picanha will be a big three-pound steak for the table,” Cameron said. “We think we’ve found a killer way to slow-roast it and braise it right at the end so it’s tender and juicy.”

Cameron also hopes to bring back the restaurant’s popular brunch service soon.

“Our goal is to get the brunch back up and rocking,” he said. “People loved our endless mimosa and Bloody Marys. That will definitely be back, but won’t be available right away.”

For now, Oyster Bar will be open Tuesday through Thursday from 4 p.m. to 11 p.m., Friday and Saturday from 4 p.m. to midnight, and Sunday from 4 p.m. to 11 p.m. The restaurant will be closed on Mondays.

Happy Hour specials on cocktails and wine will be offered, and live music will take place on select nights.

Be sure to follow The Oyster Bar on Facebook and Instagram to stay up to date on the latest food and drink specials.