The Local Oyster will open a two-story restaurant in Locust Point at the corner of Fort Avenue and Lawrence Street. Photo courtesy of The Local Oyster/Instagram.

Locust Point is getting a new oyster spot this week.

The Local Oyster, which has a location in Mount Vernon Marketplace, will open a two-story restaurant in Locust Point at the corner of Fort Avenue and Lawrence Street.

To start, the new restaurant will be open Thursday through Sunday from 4-9 p.m., and they plan to expand their hours in the fall. Patrons can also book the upstairs dining room and bar for private events.

The Locust Point location will feature The Local Oyster’s classics, including freshly juiced crushes and cocktails, crab cakes, and a raw bar featuring oysters from the restaurant group’s farm on the Saint Jerome Creek in Southern Maryland.

In addition to oysters, The Local Oyster will feature a mix of staples – like the Chesapeake Club sandwich, shrimp salad, crab cakes, and restaurant partner Nick Schauman’s grandmother’s crab soup – and some new items, including oysters imperial and a smash burger topped with an abundance of crab dip.

Some True Chesapeake menu items will also appear at The Local Oyster, such as crab mac and cheese, Caesar salad with smoked oyster dressing and fried oyster croutons, and a Maryland dessert classic – a Smith Island cake made in-house.

“We really did have fun creating this restaurant and menu,” executive chef Zack Mills said in a statement. “It’s everything our guests love about The Local Oyster and True Chesapeake and more. We hope it will become an essential Baltimore experience.”

Patrons will be able to dine outdoors on the patio with a view of the Domino Sugar sign and banquette seating alongside a fireplace to keep warm well into the colder months.

This fall, the restaurant will host viewing parties for Baltimore Ravens games, shuffleboard tournaments, oyster shooter flights, and happy hour deals.

Schauman began shucking oysters on Hampden street corners, equipped with a folding table, a cooler full of ice, and all the oysters he could tote.

Eventually, Schauman met Patrick Hudson, owner of the True Chesapeake Oyster
Co. oyster farm in Southern Maryland. Together, they opened The Local Oyster’s stall in Mount Vernon Marketplace in 2015.

Later, Mills joined the partnership to open True Chesapeake Oyster Co.’s fine dining restaurant in Hampden.

The trio formed the Chef Shucker Farmer, Inc. restaurant group, which includes The Local Oyster restaurants as well as the True Chesapeake Oyster Co. restaurant in Hampden.

Schauman said The Local Oyster is looking forward to being part of Locust Point – and community members are thrilled to have them.

“It’s been so inspiring to hear how excited our Locust Point neighbors are to have us here,” Schauman said in a statement. “We just want to build community and showcase everything we love about Baltimore. And we are gonna have so much fun doing it!”

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Marcus Dieterle

Marcus Dieterle is the managing editor of Baltimore Fishbowl. He returned to Baltimore in 2020 after working as the deputy editor of the Cecil Whig newspaper in Elkton, Md. He can be reached at