Page 51 - South Mississippi Living - November, 2018

DINING a local success story
15 MILLION
and counting!
How many of those oysters have you eaten?
Fifteen million... That’s how many oysters have
been shucked, served, shared and savored at Half Shell Oyster House restaurants since the opening of the first location in 2009. Today there are 11 locations spread across four states, with two more opening soon,
and even more on the horizon.
It’s a success story that started in downtown Gulfport. As the city was four years into its Hurricane Katrina recovery efforts, a group of guys came together to offer a new dining concept to an area that was hungry for something different.
Upon opening in the historic Kremer building,
Half Shell Oyster House became a popular lunch spot for downtown business people, and word quickly spread of the great food, friendly service and New Orleans-style atmosphere. The restaurant brought new visitors to the area and helped lead the way for additional dining and nightlife venues.
Two years after the Gulfport opening, the Biloxi restaurant opened, also in a historic building within
a reemerging downtown area. Since then, owners have added Hard Rock Hotel & Casino Biloxi; Hattiesburg and Flowood, Miss.; Mobile, Spanish Fort and Tuscaloosa, Ala.; Destin, Fla.; and Covington and Lafayette, La. Next on the list are Madison, Miss. and Baton Rouge, La.
Hiring local, friendly faces in each city has always been important to the owners. With all locations combined, Half Shell Oyster House employs approximately
1,000 people.
What is the key to success for Half Shell Oyster House? Co-owner Kevin Fish claims it is a combination of many things. He says, “You walk in the door, hear the jazz music and admire the New Orleans-inspired decor, which is unique at each location. You’re handed a black leather bound menu filled with an expansive wine list, specialty drinks, and dining options ranging from our award-winning oysters and seafood specialties to great steaks and pasta dishes. The food is incredibly flavorful and served with a side of Southern hospitality. Then, you receive the bill and it’s much less than you’d pay
Top and bottom:
The Covington location which opened in July Middle: A favorite seafood specialty
elsewhere.”
Co-owner Bob Taylor says consistency is also
key. “Whether you dine in Destin or come to see us in Covington, we want the food, service and overall experience to be equally impressive at every location.”
The recipe for Half Shell Oyster House is clearly a winning one. The restaurant has been awarded “Best Seafood in the State of Mississippi” by Mississippi Magazine for three consecutive years, as well as multiple awards on the Mississippi Gulf Coast, and other states, with more sure to come.
For a menu and location information, visit www.halfshelloysterhouse.com.
FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
November 2018 • SOUTH MISSISSIPPI Living 51