Locals Oyster Bar at Transfer Company Food Hall recently launched their full service dinner menu. Beyond their existing food hall offerings, guests can enjoy an intimate dining experience with seafood-driven dishes on Thursday, Friday and Saturday evenings.
The menu focuses on North Carolina-sourced fish and shellfish thanks to a partnership with Locals Seafood. “Having access to such high-quality seafood is a true privilege,” says Eric Montagne, chef at Locals Oyster Bar. Montagne and his team follow an ethos of whole-fish utilization by embracing underutilized cuts and unique preservation methods. ”Fishermen work incredibly hard to harvest seafood. We are committed to utilizing as much of this resource as we can.”
“Locals Seafood has been procuring seafood from the North Carolina coast for nine years. We work directly with fish houses, shellfish farmers and fishermen up and down our coast.” says Lin Peterson, co-founder. “We deliver this seafood to chefs and restaurants around the Triangle including Locals Oyster Bar. We’re excited to see where chef Eric and his team take the menu as the seasons change.”
Along with an expansive oyster and raw bar program, current menu offerings include blue crab tomato pie, littleneck clams with tuna chorizo and grilled whole vermilion snapper. The seafood charcuterie board puts a twist on a familiar concept with house-cured fish prosciutto, mojama and more. House-made dessert is also available. Dishes will change as seafood availability fluctuates with the seasons.
The beverage menu compliments the food. A rotating selection of cocktails, wine and craft beer is curated by Locals’ team of veteran bartenders, led by bar manager and sommelier Martin Wheeler.
Guests can dine at the restaurant between 5-10pm on Thursday, Friday and Saturday. Reservations are recommended and can be booked through Resy.
The counter service menu, available all day, can still be enjoyed during dinner by guests dining in the main food hall area.