Much more than its star foodstuff, Oyster House also features fisherman's stew, lobster rolls, crab cakes, seared scallops and pan-roasted halibut.
From the restaurant's website:
"The Oyster House today is the vision of Sam Mink, the third generation of the Mink family in the restaurant business. It began in 1947 when Samuel Mink, Sam's grandfather bought Kelly's on Mole Street. His son, David, opened the Sansom Street Oyster House in 1976. And now Sam, David's son is transforming that restaurant into the Oyster House. … At the Oyster House, the Mink family continues the mission of serving Philadelphians fresh seafood at reasonable prices. Sam also strives to use local ingredients whenever possible and to present the Oyster House classic dishes with a modern fresh taste."
Full bar. Serving lunch and dinner Mon–Sat. Sat brunch 11:30 am–3 pm. Closed Sun.
"It is in so many ways a big improvement over the tottering relic it had become before its previous owner lost it to bankruptcy. Back now with its original caretakers, the Mink family, third-generation owner Sam Mink, 33, has recast it boldly into modern form, from decor changes to draw energy and a youthful crowd, to a bright young staff that knows its oysters, a quality cocktail bar, beer and wine list, and a kitchen that updates the classics with seasonal ingredients and a lighter touch."
— Craig LaBan,
The Philadelphia Inquirer, Sept. 20, 2009 (two bells, very good)
Much more than its star foodstuff, Oyster House also features fisherman's stew, lobster rolls, crab cakes, seared scallops and pan-roasted halibut.
From the restaurant's website:
"The Oyster House today is the vision of Sam Mink, the third generation of the Mink family in the restaurant business. It began in 1947 when Samuel Mink, Sam's grandfather bought Kelly's on Mole Street. His son, David, opened the Sansom Street Oyster House in 1976. And now Sam, David's son is transforming that restaurant into the Oyster House. … At the Oyster House, the Mink family continues the mission of serving Philadelphians fresh seafood at reasonable prices. Sam also strives to use local ingredients whenever possible and to present the Oyster House classic dishes with a modern fresh taste."
Full bar. Serving lunch and dinner Mon–Sat. Sat brunch 11:30 am–3 pm. Closed Sun.
"It is in so many ways a big improvement over the tottering relic it had become before its previous owner lost it to bankruptcy. Back now with its original caretakers, the Mink family, third-generation owner Sam Mink, 33, has recast it boldly into modern form, from decor changes to draw energy and a youthful crowd, to a bright young staff that knows its oysters, a quality cocktail bar, beer and wine list, and a kitchen that updates the classics with seasonal ingredients and a lighter touch."
— Craig LaBan,
The Philadelphia Inquirer, Sept. 20, 2009 (two bells, very good)