Like its sister location at Palace Station, The Oyster Bar is an inviting experience set in an intimate space, with seating for 25 guests. The restaurant is designed to emulate the atmosphere of a modern coastal San Francisco Pier oyster bar, with a vibrant blue color scheme that lends an ocean feel throughout the space. Guests are greeted with a raw bar that showcases a rotating selection of fresh seafood, such as Alaskan king crab legs, colossal lobster tail, New Zealand mussels, littleneck clams, loup de mer, shrimp and a variety of oysters. An L-shaped bar provides seating for an up-close-and-personal view of the open kitchen, creating a playful and interactive dining experience, and this location features a few table options for diners as well.
Celebrated dishes found throughout The Oyster Bar family, served in plentiful portions, include an assortment of pan roasts (creamy tomato stew cooked with fresh seafood and sautéed with a hint of Brandy, served with steamed rice), gumbo (a rich Creole stew cooked with Andouille sausage, okra and a choice of fresh seafood, served with steamed rice), clam chowder (Manhattan and New England selections), cioppino (a hearty fisherman's stew prepared with shrimp, crab, cod, mussels and clams, served with steamed rice), seafood jambalaya (shrimp, crab, lobster, Andouille sausage, mussels and clams braised with rice and Creole spices) and fresh oysters on the half shell.
Specialty dishes created by Chef Estoup and the culinary team include fish and chips (tail-on loup de mer, salt and vinegar "chips," lemon dill tartar and Creole remoulade), New England lobster roll (tender lobster salad piled high into a toasted New England style bun, served with fries), mac and cheese (sharp cheddar cheese sauce with options to add lobster, or shrimp, crab and lobster combo), chilled mussels (New Zealand mussels on the half shell), King Cake (a Mardi Gras tradition, flown in daily from Haydel's Bakery, Chef Estoup's favorite childhood bakery in New Orleans) and monkey bread pudding (house-made monkey bread, creamy egg custard and bourbon sauce).
The Oyster Bar also offers an array of refreshing beverages to complement the experience, such as classic New Orleans cocktails, and a collection of Louisiana, Belgium and California craft beers. Pimm's No. 1 Cup (Pimm's No. 1, sparkling lemonade, fresh fruit), Hurricane (Bacardi Light, Meyer's Dark, passion fruit, fresh lime, orange juice), Mint Julep (Maker's Mark, mint-infused simple syrup, splash of soda), I Can't Believe It's Gin (Hendrick's Elderflower Liqueur, fresh lime, cucumber, mint) and Moscow Mule (Grey Goose, fresh lime, ginger beer, candied ginger) are a sampling of the featured libations on the drink menu. Over a dozen beer selections are available in bottled, draft and large formats, including Louisiana's own Abita Purple Haze (Abita Brewing Company; Abita, LA).
The Oyster Bar joins a lineup of restaurant favorites at Santa Fe Station, including Cabo Mexican, The Charcoal Room steakhouse, Feast Buffet and Grand Café. The Oyster Bar is open nightly for dinner beginning at 5 p.m. For more information, visit santafestation.sclv.com.
4949 N Rancho Dr
Las Vegas, Nevada