Shuck

3313 Hyland Ave.
Costa Mesa, CA 92626
949-420-0478

Details

  • Daily 11am-9pm
Shuck is an oyster bar in Costa Mesa. At Shuck, a large blackboard lists about four dozen different oyster varietals with names as fun to read as they are to ask about. Get the coveted Duxburies, Malpeques, and Totten Inlets if they're available. Oysters here are reportedly no more than two days plucked from the water, stored in labeled metal vats inside a waist-high fridge and shucked in front of you on two cutting boards placed front and center at the bar. Shuck’s shuckers will engage their customers like sushi chefs as they jam their knives into shells tucked under terry cloth towels, prying them open while trying very hard not to stab their own meaty palms in the process. To chart your oyster conquests, they give you a tiny check-off card and a pen. Since an oyster here--no matter the origin and fanciful the name--costs $3 a piece for little more than a teaspoon's worth of meat, eating enough to satisfy any sort of hunger will quickly become prohibitively expensive. Order a grilled cheese or a seafood stew to fill you up.

Related Stories (9)

  • On the Line: Mina Sacramento Of Shuck Oyster Bar
    March 14 at 6:29 a.m. by Anne Marie Panoringan

    The OC Mix in Costa Mesa specializes in many things. But the one I'm focusing on this week involves oysters, as we get to know Shuck Oyster Bar's resident chef, Mina Sacramento. Just don't call her "Chef", as she explains below. I f...

  • 5. Apple Cheddar Empanadas from Shuck Oyster Bar
    October 19 at 6:03 a.m. by Charles Lam

    We're reaching the end of 100 Favorite Dishes countdown! Every day until the publication of our fantabulous Best Of Issue, we'll list our favorite meals this year in descending order. Enjoy, pass it on, and tune in daily! And thus i...

  • On the Line: Leonard Chan, Part Two
    January 27 at 7:33 a.m. by Anne Marie Panoringan

    I'm pretty sure there was a dare to publish something that Leonard admitted to. Let's see if you stumble upon the statement. It was difficult to pass up. Got your beer? Because you'll want to settle in and relax for this interview. ...

  • On the Line: Leonard Chan, Part One
    January 26 at 8:33 a.m. by Anne Marie Panoringan

    No, he's not a chef. And yet Leonard Chan is associated with more eateries than I can count. It started with California Shabu-Shabu off Baker in Costa Mesa, then continues at South Coast Collection/The OC Mix, Anaheim's Packing Hous...

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