Last Bite: Half Shell Oyster House

Half Shell Oyster House

The concept was simple. Serve a menu deeply rooted in Southern cuisine with a distinctly Louisiana flair. Set it amidst a classic French Quarter-style atmosphere—exposed brick walls, wrought iron railings, stained glass windows. And compliment it all with the sounds of jazz emanating throughout the space.

The brainchild of company president Bob Taylor and later refined with the help of partners Rob Heffner, Kevin Fish and Brian Raspberry, the idea was to create a phenomenal New Orleans-style dining experience with a relaxed yet classic vibe that is without pretension.

“We’re an every occasion restaurant!” said Jake Kress, general manager of the Half Shell Oyster House in Covington. “Whether you’re looking for a casual weeknight meal or you’re celebrating a special occasion, we’re the place to come.”

As with any restaurant deeply rooted in the “hospitality state,” Half Shell Oyster House knew they had to build their brand around a welcoming atmosphere and impeccable customer service. So every staff member – from host, busser, server, bartender and shucker – goes through hospitality training to get the tools they need to put those skills to use.

“We have quality standards that we hold ourselves to, and we are 100% dedicated to customer satisfaction,” Kress said. “I love the teamwork aspect of the job and getting to know my customer base. For me, it’s about the people and how I can positively impact their lives.”

And since its beginning in 2008, the concept has worked. The chain was awarded TripAdvisor’s Best U.S. Top 10 Small Chain Restaurants for 2018, TripAdvisor 2022 Travelers’ Choice Award, New Orleans Bourbon Festival’s: Best of the Fest and the North Shore’s Best: Best Grilled Oysters, just to name a few.

“People love to eat, and I love sharing that with anyone and everyone. During Covid, we had to make some adjustments, but we persevered and pushed through, opening up three additional locations during that time,” Kress said.

And with the easing of pandemic restrictions, a new menu is back at the Covington location featuring some of the old Half Shell favorites, including Seafood Stuffed Portabellas, Seafood Potpie and their award-winning Bacon and Pecan Crusted Redfish.

“It’s a great company to be a part of, and I’m excited to see what the future holds for Half Shell Oyster House in Covington,” Kress said.

Half Shell Oyster House has a happy hour daily from 3-6 p.m., which includes $2 off all glasses of wine, liquor, martinis, mixed drinks and draft beer, $2.50 domestic bottled beer and $3.50 premium bottled beer.

There are currently 15 locations across Mississippi, Alabama and Louisiana.