The Sand Bar & Grill Introduces a Raw Bar to Oak Bluff’s Harbor
by Anna Frost
Austin Higgins, a towering, broad Irishman bedecked with freckles, can be found fearlessly shucking away at The Shack on a given afternoon. Armed with an oyster knife that he wields after donning a chain mail glove, Higgins presides over The Sand Bar and Grill’s fledgling raw bar with a courteous nature and a flair for fanfare. Determined to present his court of seafood at their best, he takes care to display them on a bed of lettuce in a small wooden boat often used for sushi. However, Higgins’ attention to detail is not his only crowning achievement.
At Oak Bluff’s September 2014 annual oyster shucking contest he stole the title away from Lobsterville’s champion Teddy Karalekas, who won the competition 15 years in a row. This year, Higgins is primed and ready for a rematch to secure a second consecutive win.
“Austin’s not willing to give up that easy,” he stated boldly.
There is no denying that Higgins is more than qualified to lord over a raw bar, so it’s no surprise that Sand Bar owner Mike Wallace gave Higgins reign over The Shack after he helped create a plan for the little bar. In years past the little shack peddled sunglasses and jewelry, but since has been looking for a new commission. The tiki-style shack is a fitting place for Higgins to govern his sea-side fiefdom. After the idea blossomed last September, the raw bar came into existence in the late spring. Now that the season is in full swing, The Shack is open seven days a week with a buck-a-shuck clam happy hour from 3 to 5 p.m.
The native island littleneck clams, farm-raised island oysters and colossal shrimp that Higgins speedily serves at The Shack are a tasty prelude to a meal or a complement to a cold drink on a hot day. The colossal shrimp live up to their name by proving themselves to be fresh, meaty and quite large. The local clams hold their own as well with distinct briny notes, and are best enjoyed with a little cocktail sauce and horseradish for an extra kick. Tossing back a few of the flawless local oysters is an excellent way to cut the island’s heat and humidity. The salty, flavorful oysters are as refreshing, a quality which is only improved by the scenery of the ever-bustling harbor.
The breeze from the harbor lazily drifts through as diners enjoy the chilled raw bar items at the glossy wooden bar, shaded by a bright blue awning that chivalrously blocks the summer heat. The glistening view of the water and the sand underfoot sets up a relaxed, beach-like atmosphere. The only thing The Shack cannot do is decide which raw bar item will be your favorite – a delightful summer task to have at hand. Of course, Higgins’ champion is the oyster.
“Best way to eat it is fresh and raw,” Higgins said. “I like to put a little Tabasco on mine.”
