Little’s Oyster Bar, 3001 S. Shepherd, opened May 17 in the spot that previously housed Little Pappas Seafood House for over three decades. Still owned and operated by Pappas Restaurants, the building has received a major overhaul, created by the in-house design team and led by Design Director Evy Pappas. Indoors, there is space for more than 80 guests while the outdoor patio can accommodate an extra 50. The outside seating is all-weather thanks to a retractable roof. Chef Jason Ryczek leads the culinary team at Little’s and his framed sketches of the new dishes line the walls near the entrance.
Little’s Oyster Bar has a Gulf Coast aesthetic. Photo by Arturo Olmos
Ryczek, a California native, has worked closely with the research and development (R&D) team at Pappas to create a menu of raw bar favorites such as oysters, Gulf shrimp, Maine lobster and jumbo lump blue crab along with larger seafood dishes such as Lobster Gnocchi, Charcoal Grilled Octopus and Chicken Fried Snapper. Ryczek’s longtime experience with California Caviar Company will mean a stellar caviar service including California white sturgeon Ryczek personally harvested for the restaurant.
Gulf fish, such as snapper, grouper and tile, is sourced using Pappas’ own boats with sustainability an important focus of the restaurant’s seafood program.
The Garibaldi Spritz is a summer refreshment alongside charcoal-grilled octopus. Photo by Arturo Olmos
The wine program at Little’s is just as important with Robert Smith, Pappas Restaurants Fine Spirits and Expanding Concepts Wine Director, curating a list of mineral-laden varietals that pair well with the seafood-focused menu. Bar Manager Oliver Brooks has developed a cocktail program that draws on aperitivo spirits for light, bright drinks.
For now, the restaurant is open for evening service.
