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Located in Center City Philadelphia for over 40 years, Oyster House is Philly’s destination for everything seafood.
Lobster Roll
Large gatherings with family and friends are back this year so don’t disappoint from enjoying the most delectable feast of the year. You focus on cooking the perfect turkey, the centerpiece of the Thanksgiving feast. Let us handle some of the essentials that round out any delicious Turkey Day dinner. WOW - I’m so happy I came back.
Small Plates
Otherwise, you’re already more than familiar with this classic seafood restaurant and oyster bar. After more than forty years, it’s still one of Center City’s buzziest spots for post-work drinks, big group dinners, and everything in between. Every dish was perfect, especially Grilled fish over the jasmine rice with green curry, this dish is perfect combination with Thai curry, worth every bite (Highly recommend). Thank you so much Chef who created this dish. And also your staff are very nice, made us had a great time to enjoy the food.
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“There are so many go-to dishes – like the lobster roll, the crab cake, fisherman’s stew, fried oysters, and chicken salad – that are the comfort foods people come here for,” said Campoli. But if you ask us, we’d recommend extending an invitation to the friends who have a gold star in sharing. Almost all of the plates work family-style.
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Our Do It Yourself Lobster Roll Kit provides all of the buttery goodness you crave without the risk of a soggy bottom. Have one for breakfast, lunch, and dinner or invite some friends over and share the goodness. Grab a seat at our oyster bar, roll up your sleeves and let our master shuckers teach you how to shuck like a pro.
We ordered a dozen of oyster and then another half dozen of Royal Miyagi, New England Clam Chowder, Maryland Crabcake and a Whole Maine Lobster. Finished with two Espresso Martini! Behind the Line is Foobooz’s interview series with the people who make up Philly’s dynamic food and beverage scene. For the complete archives, go here. Seafood is our family business. Run by third-generation restaurateur Sam Mink, Oyster House’s story dates back to 1947.
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24 hours notice needed for all orders. Both chefs have spent the majority of their careers at Oyster House. Waters moved away in 2015 to the West Coast, but after returning to Philadelphia in 2022, he was brought back on as the chef de cuisine. Here, they talk about what they love about seafood, why they prefer East Coast oysters to West Coast oysters, and what goes into the Oyster House mirepoix. If waiting outside on Sansom Street on a weekend night is your version of a nightmare, opt for a bowl of New England clam chowder during lunch when it’s not crowded. But if you’re with a small group for dinner in Center City (and didn’t snag a reservation), this classic is worth the wait.
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Join us for Center City's Best Happy Hour
Regardless of titles, they both agree that they’re always learning something new from each other and from the staff on their team. Sure, Philly has lots of great seafood options, but we’re far from a fishing village, and great oyster bars are hard to come by. Oyster House has long been the city’s best, and the hour-plus wait for seats on a nightly basis is a testament to the longstanding quality and great service. This loud and lively place works for almost anyone and for almost any occasion, which is a whale-sized part of the restaurant’s charm. If not, welcome—you must have arrived in Philly five minutes ago.
Of course you want a platter of oysters, but the smoked bluefish dip and roasted clams XO are also great starters. The New England-style lobster roll is lemony, mayo-y goodness, and the Maryland crab cake is reliably crispy. For four decades, patrons have been able to feast on dishes deeply rooted in the region’s culinary history, such as snapper soup and fried oysters with chicken salad. Perhaps the key to walking the line between carrying on a legacy and staying relevant is having people who grow with the restaurant. They both have spent a large part of their culinary careers working at Oyster House, and at one point, Waters was actually Campoli’s boss.
Please make reservations for the best experience. Management (Kelly, Danielle and Justin) are friendly and welcoming . Stephen my server was knowledgeable on the history of the restaurant and its menu. Heading into the new year, the chefs hope to do more collaboration dinners with other local restaurants. Some lobster rolls are mayo-based, while others are all about the butter.
Oyster House combines the best of both worlds—the generous hunks of Maine lobster are tossed in a well-seasoned, mayo-based sauce, while the toasty bun it’s served in is buttered. This stunning tower comes with all the usual suspects—oysters, clams, lobster, and shrimp—along with scallop crudo, salmon rillettes, and mussels escabeche. We’d be just as happy with a straight oyster platter, but this is a nice change of pace and great for a group. Enjoy our seafood in the comfort of your own home.Choose from one of our two take home kits to satisfy your seafood cravings, any time.
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