Youell’s Oyster House

Sea-to-table since 1895.

WHAT’S THE VIBE LIKE?

Reminiscent of a classic seafood house, this bustling eatery has a casual, open-concept design with plenty of seating, a roomy bar and high-top table area, and an upper-level mezzanine for busy nights and private parties.

CHEERS

This regionally renowned seafood destination also makes a mean cocktail. Check out this fully loaded Bloody Mary, which is decked out with applewood smoked bacon, jumbo cocktail shrimp, and an Old Bay rim. Fourteen beers on tap, a massive wine list, and an enticing happy hour with drink specials—as well as a $5 appetizer menu with tasty treats like Clams Casino, Spinach and Crab Dip, and Crab Tortellini—make the bar worth a stop (or two) on a weekday.

WE LOVE

Sustainably sourced from the Faroe Islands, this Grilled Salmon is brushed with heavenly lemon butter and served with jumbo lump crab meat, fresh fruit salsa, asparagus, and mild white cheddar cheese grits for a tasty southern twist. The high-quality sourcing, flawless preparation, bright flavors, and creamy comfort of the grits makes this dish a definite must-try.

Q&A WITH YOUELL’S OYSTER HOUSE

HOW FRESH ARE WE TALKING HERE?

This seafood is so fresh that none of it is ever frozen—how many restaurants can tout that fact? Deliveries come in daily, meaning today’s dinner was swimming in the water the day before.

DOES YOUELL’S STILL MAKE ITS OWN HONEY?

Yes! The restaurant houses anywhere from 5-10 colonies of bees at any given time and harvests the honey several times per year. It’s not filtered or processed, so this hyper-local raw honey retains all of its beneficial enzymes.

The honey is used in various regular specials, in the Tuna Tartare’s signature mignonette, and as a spun sugar garnish atop every dessert.