Instagram story viewer> @ironsideoyster> Posts

𝑰𝑹𝑶𝑵𝑺𝑰𝑫𝑬 𝑭𝑰𝑺𝑯 𝑨𝑵𝑫 𝑶𝒀𝑺𝑻𝑬𝑹

@ironsideoyster

44.1K

followers

454

following

𝑨 𝑹𝑰𝑺𝑰𝑵𝑮 𝑻𝑰𝑫𝑬 𝑳𝑰𝑭𝑻𝑺 𝑨𝑳𝑳 𝑩𝑶𝑨𝑻𝑺

POSTS STORIES REELS

Thanks to Pam Kragen and the San Diego Union-Tribune for capturing the homecoming. The tarps are off, the Josper’s fired up, and Chef Jason’s back in the kitchen. Under-the-sea cravings resume at 11:30am today. by @ironsideoyster

Flattered to be part of Condé Nast Traveler's feature on San Diego finally getting its due as a dining destination. As Chef Jason put it, we've been putting fishermen's names on menus and wheeling 180-pound swordfish through the front door since 2014. Thanks to Amber Gibson for the write-up. by @ironsideoyster

The ISFO G&T pulls its weight at the raw bar. Yuzu, lime, mint, and cucumber. Bright company for anything on the half shell. by @ironsideoyster

The man, the myth, the mise en place. by @ironsideoyster

New ink on a house favorite. This iteration of Uni Pasta runs squid ink linguine, Calabrian chili, madeira, and cured egg yolk. by @ironsideoyster

Lunch has a way of running long here. Blame the half shell. by @ironsideoyster

The Key Lime-a-Rita rethinks the margarita as key lime pie: a clarified base, poured clear, capped with a Biscoff and Grand Marnier whip pulling double duty as crust and cream. by @ironsideoyster

We don't make the rules. The board does. by @ironsideoyster

The Whole Snapper is not for the uncommitted. by @ironsideoyster

High tide for half shells. by @ironsideoyster

Introducing our entirely non-alcoholic Sunday Service: bitter like a Negroni, cool as a cucumber, with a little ginger bite. by @ironsideoyster

This just in: We put caviar on a sandwich. by @ironsideoyster