Half Shell Oyster House

In late 2008 the concept for Half Shell Oyster House was born in the mind of company president Bob Taylor and polished off later with his partners Rob Heffner, Kevin Fish and Brian Raspberry. The concept was to provide a phenomenal dining experience with a menu that highlighted Southern cuisine with a New Orleans flair. The atmosphere offers a relaxed yet classic vibe reminiscent of the French Quarter. The interior subtly showcases exposed brick, wrought iron railing, stained glass, and antique doors. The design is complimented by the sound of jazz that weaves through the air. Today we have multiple locations in Mississippi, Alabama, and Louisiana.