Pappas Restaurants Announces Little’s Oyster Bar Opening in Montrose

Entrance of Little's Oyster Bar.

First announced at the beginning of the year, Little Pappas Seafood House at 3001 South Shepherd is finally reopening as Little’s Oyster Bar. Doors are opening to the public on Wednesday, May 17. 

Chef Jason Ryczek is leading the kitchen of Pappas Restaurants’ first chef-driven concept. He’s a veteran of high-end restaurants in California with seafood programs, including STK and Boa Steakhouse in Los Angeles and Farallon in San Francisco. That sounds like a good match for Little’s Oyster Bar with its raw seafood focus.  Thanks to his expertise with coastal cuisine, Ryczek’s menu will highlight seasonality and simplicity, “I pay respect to the ingredients I have, and let them shine,” said Ryczek. Diners can expect a raw bar with a rotating selection of oysters, Texas wild Gulf shrimp, Maine lobster, and jumbo lump blue crab

Charcoal Roasted Octopus
Charcoal Roasted Octopus with Potatoes, Sesame, Arugula, and Schug at Little’s Oyster Bar. Photo by Arturo Olmos.

Larger seafood dishes will include Lobster Gnocchi, Charcoal Grilled Octopus, and Chicken Fried Snapper. Gulf fish, such as snapper, grouper and tile, will be sourced using Pappas’ own boats. Caviar will also be heavily showcased. Ryczek has worked with California Caviar Company for many years, participates in Caviar Camp every October and will be harvesting white sturgeon specifically for the restaurant. 

Caviar Service
Caviar Service with Fried Potato Dumplings, Radish Butter, Crème Fraiche, Onion Jam, and Chives. Photo by Arturo Olmos.

Robert  Smith, Pappas Restaurants’ fine spirits and expanding concepts wine director, has curated a wine list that includes selections from Europe and the United States. European whites and Champagne will take prominent places on the wine list, but light to medium reds such as New World Pinot Noir and Burgundy along with other wines from Spain, Portugal, and France will also be featured. There will also be a classic and creative cocktails menu curated by bar manager Oliver Brooks. An example of his play on classics is a Garibaldi Spritz that uses Cappelletti instead of Campari and is combined with clarified and carbonated orange juice, curaçao and vermouth, making for a lighter, approachable version of the original. 

Garibaldi Spritz
Garibaldi Spritz: Aperitivo Cappelletti, Dry Curaçao, Dolin dry vermouth, clarified orange soda, orange espuma. Photo by Arturo Olmos.

General manager, Carlos Velasquez, who brings his experience with Pappas Bros. Steakhouse, is tasked with continuing the level of service for which Pappas’ restaurants are known. 

Interior of Little's Oyster Bar.
Dining Room of Little’s Oyster Bar. Photo by Arturo Olmos.

The space will seat more than 80 indoors and more than 50 on the covered patio with a retractable roof. Ryczek is putting his personal touch on the space with prints of his sketches, framed on the walls near the entrance. Most importantly, the recognizable vintage sign remains as a nostalgic nod to its history. 

Little’s Oyster Bar’s opening hours will be Wednesday and Thursday from 5 to 9 p.m, Friday and Saturday from 5 to 10 p.m. and Sundays from 5 to 9 p.m. Reservations are recommended and can be made on Resy starting on May 15th or by calling the restaurant at (713) 522-4595. 

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