Social Media Promotion:
New Haven Restaurant Week at Shell and Bones Oyster Bar and Grill
In the historic City Point neighborhood of New Haven, is a fairly new restaurant, Shell and Bones Oyster Bar and Grill, that opened in early spring of 2015.
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| Shell and Bones - Hot Apple Cider with Brandy |
Overlooking Long Island Sound, at the site of the Pequonnock Yacht Club, Shell and Bones menu focuses on fresh seafood and steak - and all items are prepared on premise. Those familiar with the area will remember the location as site of the former Chart House, and more recently, Sage Bar & Grill. New owners, Daniel Kay, Marc Knight and Robert Bolduc (of Geronimo Bar & Grill) have completely renovated the ground floor restaurant, with a light and airy design and contemporary nautical theme that features the restaurant's amazing waterfront views, with a large waterside deck with firepits extending the short New England patio season well into fall.
I recently attended a social media event as a kick off to New Haven Restaurant Week - I just love that New Haven features both a spring and fall restaurant week so patrons can experience different seasonal menus and specialties.
At this fall New Haven Restaurant Week cocktail event we were were treated to a wide array of Chef Arturo Franco Camacho's specialties.
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Red Pepper and Olive Deviled Eggs |
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| Clam Fritters with House Made Tartar Sauce Served in a Shell! |
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| Seafood Scallop Ceviche with Crunchy Tortilla Chips |
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| Beef Satay |
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| Crostini |
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| Tuna Tartare |
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| Sun Dried Tomato Bites |
Oh my goodness - everything was so delicious! We can't wait to return!
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| Shell and Bones Small Bites |
Here is what Shell and Bones has on the menu for you for their Fall version of #NHRW!
Be sure you visit Shell and Bones Oyster Bar and Grill for New Haven Restaurant Week - or any night of the week, for that matter!
Shell and Bones Oyster Bar
100 S Water Street
New Haven, CT 06519
(203) 787-3466
Disclaimer: I was invited to this New Haven Restaurant Week preview event by members of Shell and Bones management and marketing team, however, all views and opinions are my own.
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