Shuckin' Shack Oyster Bar To Make Tampa Bay Debut In Lutz In September

WESLEY CHAPEL, FL — Brad Harper, owner of the Shuckin’ Shack Oyster Bar in Ocala, will expand his brand with the opening of the first Wesley Chapel location at 25026 Wesley Chapel Blvd. in September.

Harper, a 29-year restaurant industry veteran, added Shuckin’ Shack Oyster Bar to his portfolio last year. After seeing success with his Ocala location, he decided to expand to the growing community of Wesley Chapel, offering fresh seafood.

Shuckin' Shack will be open for dinner hours only for the first couple of weeks, Monday through Friday from 4 to 10 p.m. and Saturday and Sunday from 11 a.m. to 11 p.m.

The following themed days are planned for the first week open:

• 9/11: Not All Heroes Wear Capes Night — an appreciation night from 4 to 10 p.m. for first responders, nurses and doctors.
• 9/12: Chamber Night, showing appreciation to local businesses from 4 to 10 p.m.
• 9/13: Tampa Premium Outlet Employee Appreciation Night from 4 to 10 p.m.
• 9/15: Teacher Appreciation Night from 4 to 10 p.m.
• 9/16: A Grand Opening Party from 1 to 6 p.m. with a ribbon-cutting at 12:30 p.m., live music starting at 2 p.m. and $1 raw oysters, a shuckin' competition, a photo booth and drink specials from 4 to 7 p.m.

According to Jonathan Weathington, the CEO at Shuckin’ Shack, the key to the brand’s success has been creating an atmosphere that leaves a lasting impression on patrons.

“At Shuckin’ Shack, we really try to think outside the box in every way possible. Our non-traditional spaces can help create memorable dining experiences, which is just a small slice of who we are as a brand. We’re not like the rest, and that’s what helps us stand out,” Weathington said.

While the location may set the mood, it's the fresh seafood that keeps customers coming back, said Harper.

Seafood lovers has a variety of choices including raw, plump oysters on the half shell, steamed oysters and oysters chargrilled with jalapeno cheddar or Parmesan garlic and bacon.

Starters include cold crab dip with toasted garlic bread, sushi-grade tuna blackened or seared, crab balls, calamari, blackened grilled scallops served with citrus butter, and Cape Fear Nachos with fresh tortilla chips smothered in homemade queso and topped with lettuce, tomato, red and green onion and grilled shrimp, served with a side of jalapenos.

Then, there are the samplers with choices of oysters, clams, shrimp, mussels and crab legs served your way.

Family-style offerings include:

Cappy's Roast with a dozen oysters (steamed or raw), 1 pound of shrimp, two pieces of corn, two sides of slaw and six hush puppies.

The Saul T Steam Pot with a dozen oysters, a dozen clams, a pound of snow crab legs, a half pound of shrimp and two pieces of corn served in a bucket with two sides of slaw.

Finally, the Low Country Boil features shrimp, sausage, potatoes and corn steamed in Old Bay and served with slaw.

Seafood lovers can also get their fill of The Greggah, the South's version of the New England lobster roll; the Tuxedo T-Shirt, a lobster grilled cheese served on Texas toast; The Swing Bridge, a shrimp burger lightly fried and served on a toasted bun with lettuce, tomato and signature sauce; the Crab Trap, two scratch-made cakes dipped in buttermilk, lightly fried and served on a toasted bun with signature sauce; and classic N’awlins-style sandwich shrimp or oyster po'boys.

Click here to see the full menu.

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