Due to the pandemic, bridge outage, Hurricane Sally and the labor shortage, Atlas has remained closed for the past three years. During this time, a number of updates have been made, creating a whole new look and feel to Atlas, while retaining what we have always been known for: fresh oysters, cold beer and a great atmosphere. It is with much anticipation; Great Southern Restaurants is pleased to announce the re-opening of Atlas Oyster House.
Upon arrival, guests will be welcomed with a brand new covered outdoor seating area which provides shade as well as a pristine view of Seville Harbor and Marina. Once inside guests will be greeted with a fresh new look complete with custom touches including new seating, ambient lighting, and artwork which shares Pensacola’s rich maritime history.
Most noteworthy of the changes is a whole new menu which focuses on oysters – raw and baked, chilled seafood towers, sushi, soups and salads, small plates and entrees. Atlas Executive Chef Jason Hughes has been working on the menu for the past months created innovating and delicious dishes highlighting the best of our local area’s offerings. He says “Our menu at Atlas is all about preparing familiar dishes in unique, updated ways. Everything is prepared fresh and sourced as locally as possible, with Gulf seafood delivered daily from mere miles away, produce from local farms, and breads from local bakeries. We cure and smoke meats in-house, pickle vegetables using passed-down family recipes, and make every sauce from scratch – all the way down to the mayonnaise.”
According to Chef Hughes, “The oyster bar is the heart of Atlas, featuring an expansive and frequently-changing selection of raw oysters sourced from right here in Pensacola to Washington state and beyond. These unique offerings, along with a baked oyster menu of both classic and innovative new preparations, make Atlas the premier destination for oysters in our area.” Menu highlights include six raw oyster options as well as six baked options including Oysters a Yaya featuring applewood bacon, mushrooms, spinach, white wine and cream.
“Atlas Oyster House is about celebrating the old while making it new again. The menu is written with recipes and techniques collected during a lifetime in the kitchen and prepared daily alongside chefs I have known and worked with for years. I am beyond proud and excited to be a part of this new vision for Atlas, and for Atlas to be a part of new memories for our guests—whether they’re dining with us for the first time ever, or for the first time in years,” says Chef Hughes.
Chilled seafood towers will include a sampling of raw oysters, littleneck clams, Gulf shrimp, Gulf seafood ceviche, ahi tuna poke and Maine lobster salad. Small plates will offer a number of options including Shrimp and Crab Nachos, Crawfish Pot pie, Smokey BBQ Lamb Ribs and Lobster Corn Dogs. Entrée selections include two types of burgers, a Pepper-Crusted Filet Mignon, Low Country Porkchop, Lobster Roll, fried oysters and shrimp as well as Atlas’ take on shrimp and grits featuring Gulf shrimp, local roasted corn, tomato, house-smoked tasso, C&D Mill stone ground brie rice grits, lemon, leek cream.
In addition to the sixteen beers on tap, Atlas will be offering a new handcrafted cocktail menu featuring fresh juices and house made mixes. Classics include margarita, old fashioned, Aperol spritz, Sazerac, Bloody Mary, and daiquiri. Pimm’s Cup, Mojito, Painkiller, Vieux Carre and Death in the Afternoon are specialty cocktail features. In addition, six new signature cocktails have been crafted for the Atlas bar. A full wine and beer list will also be available.
Current hours are Monday through Sunday at 5:00 p.m. for dinner service, walk in service only. Bicycle, car and boat parking available. For more information, please visit Atlas social pages as well as our website atlasoysterhouse.com. For inquiries for private events, please call 850-433-9450 or email firstname.lastname@example.org.