The Powerhouse Arts District isn’t known for its seafood eateries, but all that’s about to change thanks to Shell N’ Tail. The new seafood restaurant quietly opened at 150 Bay Street (in the space formerly occupied by Headroom Bar & Social) and is bringing fresh seafood to the cobble-stoned streets of 150 Bay.
“This concept is about taking my New Jersey roots and elevating them to creating the best food we can serve to our customers,” said New Jersey-born chef Darryl Harmon.
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Harmon, formerly of Beat Street, promises to offer incredible seafood that’s both delicious and comforting. The restaurant’s menu will showcase crab legs, lobster, shrimp, oysters, and build-it-yourself seafood boils.
“Of course we’re going to source fresh lobster from Maine and crab legs from the North Atlantic…but we’re going to source as much as we can from New Jersey,” says Harmon. He’s joined by Daniel Cummings, who will forage and source all ingredients as chef de cuisine.
Meanwhile, Peruvian-born Chris Kearns is the restaurant’s operations manager, while mixologist Gianluca Cannarsa manages the bar program with a collection of locally distilled spirits, craft beers, and seafood friendly wines.
Brunch, specials, and chicken & dumplings
In August, the restaurant will debut a hard-shell crab night on Tuesdays and “buck-a-shuck” Wednesdays. Harmon, whose own spice blend will soon be available for sale, says that the menu will also feature dishes that honor his family’s roots in Gouldtown, NJ.
“Comfort food was always big there, especially chicken and dumplings, which I will introduce when the weather gets colder this fall,” says Harmon. “I feel it’s important to represent where I came from — a place I am very proud of, and a place extremely important to not only my family’s history, but African-Americans all over this country.”
Shell N’ Tail is open seven days a week starting from 4pm on weekdays and from 1pm on weekends. Weekend brunch will launch in August.
