Oyster shooters are coming to Milwaukee Street.
In a few short weeks, Third Coast Provisions, a new seafood restaurant from Andrew Miller of Merriment Social, will open.
Third Coast — which occupies Carnevor’s former location — aims to appeal to the millennial crowd, eschewing a stuffy dress code and formal surroundings for a laid-back, hip vibe. The lower level will house an oyster bar at which those out for a night of revelry can find a new way to catch a buzz: tipping back a few oyster shooters.
“Oyster shooters are traditionally composed of a shucked oyster in a shot glass combined with either vodka, gin or sometimes tequila and different flavored mixers,” Miller says. “We will have a nice variety of shooters. That’s a specialty drink that I don’t think many places in Milwaukee are serving right now. So, expect three or four kinds of shooters at Third Coast Provisions. … We will experiment with different shooters throughout the year. I think these will be a pretty big hit.”
Aside from the shots, the oyster bar will feature an array of raw oysters and raw seafood, as well as po’ boys and lobster rolls.
Upstairs, diners will enjoy a whimsical-yet-upscale take on seafood favorites.
“You’ll see a lot of fun takes on classic seafood dishes,” Miller says. “It’s not going to be a place where you get a piece of steamed fish and rice pilaf and vegetables on the side. We’re trying to bring a fresh perspective on seafood.”
For example, the menu will feature New Orleans-inspired chargrilled oysters ($18–$21 for a half dozen) and a lobster potpie ($30–$40).
Miller knows food and the business of food, mixing a degree from the Culinary Institute of America in New York with one in accounting from Northern Illinois University.
He has worked in dining establishments that run the gamut from casual family restaurants to country clubs.
“I never wanted to be an accountant,” Miller says. “I just knew I needed to improve my business acumen if I wanted to open and run restaurants.”
Not one to rest on his laurels, he’s thrilled Merriment has been successful in its first year and he’s eager to introduce Third Coast Provisions to the public.
What’s in a name?
“Third Coast Provisions refers to a Midwestern sensibility of sourcing our seafood from the states around the Great Lakes,” Miller says.
And there will be more Miller-led dining experiences in the future.
“I’m kind of impatient,” Miller says. “Once I feel like things are in their groove, then I like to continue thinking and innovating. My business partners and I don’t want to stop with two restaurants. We want to introduce more new ideas to the city and contribute to Milwaukee’s culinary scene. We want to be a part of making this city great.”
Name: Third Coast Provisions
What: Seafood restaurant and raw bar
Address: 724 N. Milwaukee St.
Menu samples: Raw and chargrilled oysters, lobster potpie, po’ boys
Bite-sized review: A fresh, fun take on seafood, complete with oyster shooters
Price range: $8–$40