Two years late, Oyster Bar thrives at new Central location 

A long-lived St. Petersburg seafood restaurant has reopened, after two years. The Oyster Bar’s owner Josh Cameron said the establishment began to welcome customers Oct. 14 and is doing well. 

Moving to a larger 3,200-square-foot location in the Grand Central District, at 2245 Central Ave., was a long time in the making. 

Cameron planned to temporarily close the restaurant in August 2023 and reopen six months later at the new space (formerly the home of Zoie’s). It is 20 blocks away from the original location, 249 Central. 

However, the 2024 hurricane season and contractor delays exacerbated the process. 

“It’s been really awesome to see the local community and the fans that have been waiting to come on in and support us,” Cameron explained. “We’re very humbled and have been happy with the level of interest.” 

The new location offers more kitchen space and features a larger shucking area. 

The Oyster Bar, which initially opened in 1999, was acquired by Cameron in 2013. A native Australian, the entrepreneur decided to build a base in St. Petersburg after taking a road trip in the U.S. with some friends. 

Cameron had a dream to own a bar. 

He believed it would be more affordable to operate a business in the U.S., than in his homeland. After visiting Pinellas County, Cameron reached out to a couple of brokers to explore potential opportunities. 

When he learned that the Oyster Bar was for sale, he decided to purchase it. Initially, Cameron wanted to turn it into a drinking establishment. 

In inland Australia where he grew up, oysters were far from common. 

“Once I arrived here and met the staff and heard about the history of the space, I thought ‘I can’t close this down. I need to learn what’s involved with running an oyster bar.’”

Cameron would eventually expand his business ventures in the area. His Crafty Hospitality Group also owns the Crafty Squirrel sports bar and Aussie brewpub Where’s Jubes. 

The new location for the Oyster Bar pays homage to the restaurant’s legacy, Cameron added. Some team members have been a part of the organization longer than he has. 

Cameron is focused on maintaining vendor and oyster supplier relationships and bringing back some of the restaurant’s classic recipes.

 He also has collaborated closely with the Oyster Bar’s new executive chef Joshua Bury, formerly of Red Thread and Oaks on 4th, to expand the menu. 

The Oyster Bar website