Clark's Oyster Bar

Clark's features classic American seafood with an emphasis on freshness, local products, simple preparation, attention to detail, and clean presentation.

Classic coastal cooking from the Texas Gulf to the Northeastern Seaboard will influence Clark's menu. A large portion of the concept is devoted to the Oyster, Cold Bar, Seafood, & Caviar. We procure the freshest oysters from small harvesters...

Younger sib to SoCo’s Perla’s, this Clarksville casual-cool seafooder from chef Larry McGuire features pricey luxuries like oysters, sustainable caviar and other swimming specialties; fitting right into the upscale nabe, the small but sophisticated aquamarine digs sport an open kitchen, marble topped bar plus indoor and outdoor seating options.

Opened in Fall of 2012 by chefs Larry McGuire and Thomas Moorman, Clark's is a West Austin neighborhood spot for fresh oysters, simply prepared seafood, sustainable selections of caviar, house baked bread, hamburgers, brunch and a carefully curated beverage program.

From OpenTable: Clark's features classic American seafood with an emphasis on freshness, local products, simple preparation, attention to detail, and clean presentation. Classic coastal cooking from the Texas Gulf to the Northeastern Seaboard will influence Clark's menu. A large portion of the concept is devoted to the Oyster, Cold Bar, Seafood, & Caviar. We procure the freshest oysters from...

Clark's features classic American seafood with an emphasis on freshness, local products, simple preparation, attention to detail, and clean presentation. Classic coastal cooking from the Texas Gulf to the Northeastern Seaboard will influence Clark's menu. A large portion of the concept is devoted to the Oyster, Cold Bar, Seafood, & Caviar. We procure the freshest oysters from small harvesters...