Clark's Oyster Bar - Austin
Oyster bar restaurant · Old West Austin
1200 W 6th St, Austin, TX 78703
Highlights
Oysters, martinis, and burgers are the star attractions.
Oysters, martinis, and burgers are the star attractions.
"The raw bar is the most impressive part of the new Menlo Park outpost of this popular seafood spot—stacked with impeccably shucked oysters, buttery crudo dressed in wasabi-lemon vinaigrette, and a Dungeness crab louie that feels like a love letter to California seafood. The excellent burger, topped with gruyère and sauce gribiche, ensures that even your one friend who detests fish will be happy with their meal. The teak bar, perfectly symmetrical leather booths, and 200-gallon freshwater aquarium create the feel of a maritime-themed Wes Anderson film set, and the side patio, warmed by a fireplace, is made for long martini lunches or low-key dinners that still feel like a treat." - gabi moskowitz
"Clark’s may be a seafood chain from Texas, but it feels right at home in Montecito with its yacht-club-esque decor and martini-heavy menu. Almost every table has an oyster spread or seafood tower, and you should too. The oysters change regularly, but your server can direct you toward the day’s most buttery or briny selection. Get a dozen, and maybe some charred octopus with olives and the rockfish ceviche served with saltines. But the cioppino is the dish you really need. It’s loaded with seafood, comes with whole garlic cloves floating around, and is best mopped up with Clark's sourdough toast." - brant cox, sylvio martins, cathy park
"Verdict: This is the de facto answer to the question “Where should I eat oysters and sip martinis in Austin?” Clark’s has earned that reputation by offering excellent versions of both. The cozy dining room feels very New England, but when the weather is nice, there’s no better place to be than on the large patio covered in pastel-yellow umbrellas that provide shade, ambiance, and a feeling of coastal elitism. Getting a table is easier around 9pm, but then you’re missing out on the optimal patio experience. Reservations open three months in advance on a rolling basis, but you’ll only need to book about a month out to secure a prime-time spot. If you’re just feeling a spontaneous urge for oysters, we’ve had luck with walk-ins, particularly early in the evening or on weekdays. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - nicolai mccrary, raphael brion
"The shoestring fries at Clark’s are incredibly divisive—they’re thin, nearly impossible to eat, and it makes it feel like your burger is resting against a prickly haystack. But there’s very little debate about the quality of the burger itself. It’s incredibly thick—with a pan-roasted crust and a soft, warm center—and comes topped with a delightfully tangy gribiche sauce and gruyere cheese. It’s expensive for the size, but it’s worth ordering at least once in your life. Or just show up during happy hour on a weekday and grab one for half price. Getting a table is easier around 9pm, but then you’re missing out on the optimal patio experience. Reservations open three months in advance on a rolling basis, but you’ll only need to book about a month out to secure a prime-time spot. If you’re just feeling a spontaneous urge for oysters, we’ve had luck with walk-ins, particularly early in the evening or on weekdays. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - nicolai mccrary, raphael brion, matthew jacobs
"Clarksville’s oyster bar is a polished seafood destination with serious oyster game. The cold bar includes oysters, shrimp cocktail, caviar, and tuna carpaccio, while the lobster roll and cioppino are consistent favorites. Inside, it’s all clean lines, white tile, and a breezy feel that channels a coastal bistro. The shaded patio is one of the area’s most coveted spots for a midday martini. Make reservations in advance." - Darcie Duttweiler
