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Jason Dady Opens Shuck Shack


Oysters at Shuck Shack

Oysters at Shuck Shack

Jason Dady at Shuck Shack

Jason Dady at Shuck Shack

It’s oyster time at Shuck Shack, Jason Dady’s latest venture. The casual new seafood restaurant is at 520 E. Grayson St.

The menu features a half-dozen oysters from different spots along the Northeast coast, such as Cooks Cocktail and Cavendish Cup, both from Prince Edwards Island, Mallet from New Brunswick and Black Bear Point from Bagaduce River, Maine. Gulf oysters are also available. Or, if you prefer them cooked, you can order your orders in several styles: Texas, Casino and Rockefeller.

If you prefer soup, there’s Clam Chowder a la minute, Oyster “Chowdah” and Lobster Bisque. There are also fish and chips, salads, sandwiches and snacks you can share.

If you prefer something not from the sea, there’s a big burger, a bacon-wrapped hot dog and a “funky” grilled cheese with broccoli.

Cocktails are on the menu.

Cocktails are on the menu.

There’s also a full bar with playful drinks meant for the San Antonio summer, including a Limonaide made with Deep Eddy Lemon Vodka and a lime paleta, a caipirinha, a gin and tonic with a dash of rhubarb bitters, Trash Can Punch and a frozen Negroni pitcher.

The sign over the building is hand-painted on a piece of flotsam that Dady said washed up during the recent flood.

There’s a play area for kids and picnic tables for those who want to sit outside as well as air conditioned comfort for those who don’t.

Shuck Shack opened to the public on July 4, then took a few days off. From July 7 to 18, it will be open for dinner; thereafter, it’ll be open 11 a.m. to 10 p.m. Monday-Thursday and 11 a.m. to midnight Friday-Saturday. Sunday brunch will be 11 a.m. to 5 p.m.

Call (210) 236-7422 for information.

Just shucked bivalves at Shuck Shack.

Just shucked bivalves at Shuck Shack.

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Jason Dady Opens Tre Enoteca in the Alley


Jason Dady has opened his latest restaurant venture: Tre Enoteca in the Alley at 555 W. Bitters.

Jason Dady

Jason Dady

The Italian restaurant is akin to the original Tre Trattoria on Broadway, but there are differences, Dady says.

Like the original, the pasta is made in-house, but at the new restaurant, there’s “a fancy extruder,” he says, and it allows the kitchen to use semolina flour to make a denser pasta.

Plus, there’s a wood-burning oven for the pizzas and large lounge that will feature a series of Old and New World wines as well as signature cocktails.

Tre Enoteca is only open for dinner at present, but more hours will be added soon.

Dady, who also owns Two Bros. BBQ Market, the Duk Truck and B&D Ice House, is always busy. So, though he has just opened Tre Enoteca, he’s hard at work on another project, the Shuck Shack, an oyster bar set for Grayson Street. That plan was to have the Shuck Shack opened by now, but work on the property and work with city officials have delayed that.

At Shuck Shack, expect at least three oysters from the Northeast and three more from the Pacific Northwest.

Dady got some shucking practice on Monday night. He served up oysters on the half shell during a special dinner at Feast that brought the chef and his team together with chef Stefan Bowers, who once worked for Dady.

 

 

 

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