Located in Historic City Point New Haven, Connecticut, Shell and Bones Oyster Bar and Grill occupies a space that has been a legendary restaurant location for decades. Daniel Kay, along with partners Marc Knight and Robert Bolduc (of Geronimo Bar & Grill), completely remodeled the restaurant. The design pays homage to the areas nautical history while offering a light and airy space with clean lines, amazing water views, ocean breezes, and a fireplace for those chilly nights.
To complete the package, the trio has brought in award winning Executive Chef, Arturo Franco Camacho (Franco). Franco is a veteran of the Connecticut food scene whose extensive repertoire spans from 5 years as Chef de cuisine on the prestigious QE2 to opening several of his own successful restaurants (Roomba, Bespoke, and Suburban).
At Shell & Bones, the focus is on seafood and steak, utilizing fresh & sustainable ingredients. All soups, stocks, sauces, and desserts are made in house under the watchful eye of Chef Franco. His style reinterprets many classic recipes, while also creating new favorites and award winners including our clam chowder that won The Big Taste competition of greater New Haven.
Recently receiving a "Very Good" from The New York Times and named one of the 'Best New Restaurants" by the Editors of Connecticut Magazine, Shell & Bones Oyster Bar & Grill is poised to become an iconic waterfront dining destination. Read our reviews here: http://shellandbones.com/press
Offering both indoor and outdoor dining (weather permitting), we can accommodate private parties and corporate events. Parking is available in front of the restaurant, on the street, and in an adjacent lot nearby.