{"id":45455,"date":"2026-10-26T07:41:19","date_gmt":"2026-10-26T07:41:19","guid":{"rendered":"https:\/\/www.diningandcooking.com\/restaurants\/45455\/"},"modified":"2026-10-26T07:41:19","modified_gmt":"2026-10-26T07:41:19","slug":"austin-oyster-co-has-great-seafood-and-fun-new-england-energy-review-austin","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/restaurants\/45455\/","title":{"rendered":"Austin Oyster Co. has great seafood and fun New England energy – Review – Austin"},"content":{"rendered":"

Austin Oyster Co. might be in East Austin, but its DNA is all New England. Not only do the oysters come from Maine and Massachusetts, but the whole place looks and feels like a seaside retreat. The only thing missing? A lighthouse, but there\u2019s a miniature one on the back wall and a photo of a sexy, beachy JFK by the door.<\/p>\n

This former pop-up has been reborn as a fun restaurant with an immaculate raw bar and Cape Cod-worthy entrees. Beyond the coastal air, Austin Oyster makes a name for itself with unexpected flavors, like Thai-style clams sitting in a tangy coconut-galangal broth that will make you want to lick the shell clean. Buttery swordfish arrives doused in chasseur gravy or some other fancy thing you\u2019d never make yourself, mussels hang out in a delicious peanut-y red chile sauce, and the must-order banana bread cake has a rich shoyu caramel melt. Even the more straightforward dishes\u2014a killer lobster roll, for example\u2014get sprightly upgrades (in this case, brown butter). This is the most stimulating seafood to show up in Austin in a while.<\/p>\n

\"People<\/p>\n

photo credit: Richard Casteel<\/p>\n

\"tree<\/p>\n

photo credit: Richard Casteel<\/p>\n

\"Tom<\/p>\n

photo credit: RICHARD CASTEEL<\/p>\n

Austin Oyster works as a spendy date night, maybe followed by a nightcap at Parley a few blocks over. But there are enough booths and four-person tables\u2014plus a covered outdoor patio and a pleasant wine garden worthy of a long hangout\u2014to make it best for a small group, especially one looking to get boozy. And solo diners can post up at the bar for a front-row seat to the oyster shucking, with the buzz of the dining room echoing around them. There\u2019s also a pretty good weekend brunch, and you can do your own shucking in the garden if you dare.<\/p>\n

The menu makes a big deal about the martinis, but we prefer the more creative cocktails, which have summery names like Garden Party, White Lotus, and Barefoot Contessa. And during brunch, one or more bloody marys with horseradish vodka are mandatory. Pair any of these drinks with as many dishes as you can stomach, then make a follow-up reservation to come back for more.<\/p>\n

RESERVE A TABLE WITH<\/p>\n

\"OpenTableFood RundownCocktails<\/p>\n

The menu singles out the martinis with a big blue box, so you know this place wants you to pay attention to them. They\u2019re good, but we prefer the more fun drinks, like the refreshing Garden Party, which has vodka, cucumber, mint, and elderflower. <\/p>\n

\"Cocktails<\/p>\n

photo credit: RICHARD CASTEEL<\/p>\n

Raw Bar<\/p>\n

You can order a prebuilt platter or customize your own\u2014prioritize the oysters (obviously), shrimp cocktail, and spicy scallop tostada with aji chile oil. It\u2019s all great, but nothing compares to the Thai-style tom kha clams, which are sitting in a kicky coconut-gulangal broth and piled with crispy shallots. Everyone at the table needs at least one of them.<\/p>\n

\"A<\/p>\n

photo credit: RICHARD CASTEEL<\/p>\n

Lobster Roll<\/p>\n

This is served with Maine lobster on griddled brioche, and it\u2019s bursting with flavor. Opt for the brown butter\u2014rather than aioli\u2014and drizzle all of it on top. Good fries, too.<\/p>\n

\"The<\/p>\n

photo credit: Richard Casteel<\/p>\n

Cheeseburger<\/p>\n

A thick, cheesy burger, but If you want a meaty dish, opt for the more-original pork chop with sherry-honey glaze and great braised greens instead.<\/p>\n

\"The<\/p>\n

photo credit: RICHARD CASTEEL<\/p>\n

Swordfish Frites<\/p>\n

The fish is tender and buttery, but it\u2019s the sauce chasseur that makes it. Make sure to dunk the fries in it.<\/p>\n

\"The<\/p>\n

photo credit: MATTHEW JACOBS<\/p>\n

Sticky Banoffee Pudding<\/p>\n

One of the best desserts we\u2019ve had in recent memory, this cakelike banana bread gets a savory wallop from the shoyu-caramel-sauce bath. Then you add a bite of the vanilla ice cream scooped on top and suddenly your whole body is gooey with delight. <\/p>\n

\"The<\/p>\n

photo credit: RICHARD CASTEEL<\/p>\n","protected":false},"excerpt":{"rendered":"

Austin Oyster Co. might be in East Austin, but its DNA is all New England. Not only do the oysters come from Maine and Massachusetts, but the whole place looks and feels like a seaside retreat. The only thing missing? A lighthouse, but there\u2019s a miniature one on the back wall and a photo of<\/p>\n","protected":false},"author":2,"featured_media":45456,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[257],"tags":[345,346,347,348,349,350],"class_list":["post-45455","post","type-post","status-publish","format-standard","has-post-thumbnail","category-oyster-houses","tag-oyster-bar","tag-oyster-bars","tag-oyster-house","tag-oyster-houses","tag-oyster-restaurant","tag-oyster-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117506082500406168","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/45455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/comments?post=45455"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/45455\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media\/45456"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media?parent=45455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/categories?post=45455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/tags?post=45455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}