For four decades, Sansom Street Oyster House has been a cornerstone of Philadelphia’s vibrant culinary scene, delighting locals and visitors alike with its commitment to fresh seafood and classic dishes. This beloved restaurant, reaching its 40th anniversary on June 4th, stands as a testament to quality, consistency, and a family legacy that spans generations. In a city where dining trends come and go, the enduring appeal of Sansom Street Oyster House speaks volumes about its dedication to providing an exceptional dining experience.
Alt text: The classic awning and facade of Sansom Street Oyster House on Sansom Street in Philadelphia, inviting diners for a fresh seafood experience.
The story of Sansom Street Oyster House is deeply rooted in Philadelphia’s seafood history. Its origins trace back to Kelly’s on South Mole Street, opened by Sam Mink. It was Sam’s son, David, who envisioned a premier seafood destination on Sansom Street. This vision became reality, and now, the third generation of the Mink family, led by David’s son Sam, continues to uphold the restaurant’s esteemed reputation. Seven years ago, Sam undertook a significant renovation, revitalizing the space while preserving the timeless charm that patrons have cherished for years, guided by his father David’s experience and wisdom.
For loyal customers like myself, who have been enjoying meals here for thirty years, the sustained success of Sansom Street Oyster House is no surprise. In a competitive restaurant landscape, certain elements are crucial for longevity. One of the greatest draws is undoubtedly the oyster bar. Here, you can find Cornell, a true master shucker, alongside other skilled professionals, expertly preparing a vast array of oysters sourced from across the country, as well as local jumbo cherrystone clams. A hallmark of the oyster bar experience is the complimentary offering of oyster crackers in large footed bowls and a potent homemade horseradish, adding a spicy kick to the fresh seafood.
Recognizing the popularity of their oyster selection, Sansom Street Oyster House introduced a “buck a shuck” Happy Hour, a brilliant initiative that runs from 5 to 7 p.m. During this time, cherrystone clams and the oyster of the day – on my recent visit, it was Delaware Bays – are offered at just one dollar each. Select wines and beers are also available at reduced prices, creating an irresistible early evening experience. The Happy Hour is consistently packed, drawing a diverse crowd of patrons eager to secure a spot at the oyster bar, the main bar, or the coveted window and high-top tables. Many of these happy hour guests often extend their visit into dinner, further testament to the restaurant’s overall appeal.
The unwavering commitment to freshness is another key ingredient in Sansom Street Oyster House’s recipe for success. The seafood is impeccably fresh, a fact I personally witnessed years ago when I encountered David Mink himself at the Seafood Distribution Center, carefully selecting the day’s catch. This dedication to sourcing quality, seasonal ingredients is paramount. My own experiences include happily depleting their cherrystone clam supply on multiple occasions, perfectly paired with a crisp glass of Muscadet.
Beyond oysters and clams, the menu boasts a variety of enticing options. The shrimp roll, served with homemade potato chips at lunchtime, is a particular standout. Sam Mink ensures top quality by flying in the rolls directly from Maine, also used for their renowned lobster rolls. The menu is thoughtfully curated to reflect seasonal availability, ensuring the freshest possible ingredients are always featured.
On my most recent visit, my companion and I started with classic cocktails – a Negroni and a martini – accompanied by two dozen cherrystone clams. To our slight disappointment (and a testament to their popularity), we enjoyed the very last of the cherrystones. While I have savored their fish stew and grilled fish dishes in the past, we opted to try the New England clam bake for two. Priced at $56, it proved to be a feast.
Our server thoughtfully provided bibs, lobster crackers, and small forks, along with a bowl for shells, preparing us for the culinary adventure ahead. The clam bake arrived in a large, traditional blue and white pot, reminiscent of a Thanksgiving turkey roasting pan, overflowing with treasures from the sea. Upon request, the chef even managed to include a female lobster, prized for its flavorful roe. The two-pound lobster itself was superb, with sweet tail meat and succulent claw meat, enhanced by a dip in drawn butter. A pleasant surprise was the inclusion of slightly spicy chorizo, a nod to the Portuguese influence in New England clam bakes. Mussels and Ipswich soft-shell clams further enriched the pot, the latter evoking nostalgic memories of Jersey Shore summers. Corn on the cob and perfectly steamed red bliss potatoes completed this generous and satisfying dish. Muscadet remains my preferred wine pairing for oysters, clams, and now, the New England clam bake, and the portion size was ample enough to easily serve three people.
Consistent with its culinary excellence, the service at Sansom Street Oyster House is consistently polished and attentive. Servers and assistant servers work in seamless coordination, creating a smooth and efficient dining experience. A delightful unexpected finale to our meal was a slice of delicious vanilla cake with luscious buttercream frosting, a sweet ending to a memorable evening.
In conclusion, Sansom Street Oyster House remains unmatched as a seafood restaurant in Philadelphia. Its enduring presence since 1976 is a well-deserved testament to its unwavering commitment to quality, freshness, and exceptional hospitality. Happy 40th birthday to the entire team at this Center City gem. Here’s to many more years of success. Four tips of the toque to Sansom Street Oyster House!
The Oyster House
1516 Sansom St.
215-567-7683
oysterhousephilly.com
Photo by Tina Garceau
