Shucked at Your Side
Each oyster is opened the moment a guest asks for it, then finished with champagne mignonette, a squeeze of lemon or a dash of heat. Our shuckers will tell you where it was harvested and show first-timers how to tip it back.
Oysters · Caviar · Celebrations
Seaglass Oyster Co.
The raw bar, reimagined.
An oyster in one hand✦
Champagne in the other✦
Caviar on the back of it
Your Raw Bar, Your Way
A custom raw bar experience for every guest
Our signature is the roaming shucker. Instead of a station in the corner, we bring a custom raw bar experience to each one of your guests, opening oysters to order right where they're standing.
Alongside them, our caviar servers offer caviar bumps from a mother-of-pearl spoon. It's the moment everyone remembers.
Prefer a classic? We also set up a full traditional oyster bar, on its own or alongside the roaming service. Every detail is custom, from the oysters and caviar to the crew and timing, so your raw bar fits your celebration.
Plan Your Personalized ExperienceThe Experience
A raw bar that mingles
Our crew moves through cocktail hour with silver trays in hand, stopping wherever the conversation is. Your guests never trade the dance floor for a line.
The Caviar Bump
A pearl of caviar placed on the back of the hand with a mother-of-pearl spoon, or served the classic way on blini with crème fraîche. Add a sip of champagne and it becomes the moment everyone mentions at brunch the next morning.
Packages
Our signature pairings
Each one is a starting point. We tailor the oysters, caviar, crew and timing to your guest list, your venue and the evening you have in mind.
Oysters only
The Shuck
From $1,500
- Two roaming shuckers
- 1–2 hours of service
- 30-guest minimum
- Oysters at market price
Best Value
Oysters + caviar
The Seaglass
From $2,000
- Two shuckers & one caviar server
- 1–2 hours of service
- Caviar bumps or blini & crème fraîche
- Oysters & caviar at market price
Caviar only
The Bump
From $2,000
- Roaming caviar servers
- 1–2 hours of service
- Domestic or imported caviar
- Caviar at market price
All packages plus gratuity. Oysters and caviar are priced at market. Want something different? We also build fully custom raw bars.
Made For
The moments worth a toast
- The Wedding Cocktail Hour
- The Grand Entrance
- Rehearsal Dinners
- Engagement Parties
- Summer Soirées
- The Late-Night Bite
FAQ
Before you plan
What exactly is a caviar bump?
A small spoonful of caviar set on the back of your hand, between thumb and forefinger, and enjoyed straight off. Your skin is a neutral surface, so all you taste is the caviar. It's a little indulgent and a lot of fun.
How many oysters should we plan for?
For a cocktail hour, we usually plan 2–3 oysters for each guest who enjoys them. When you plan your experience, we'll work out the right numbers for your crowd.
Where do you travel?
We serve the Dallas–Fort Worth area and the surrounding towns. For celebrations farther afield, just ask. We'll quote travel with your experience.
What do you need from our venue?
Very little. We arrive with our own trays, ice and tools, and we coordinate the details directly with your planner and venue.
What does it cost?
Two roaming shuckers start at $1,500 for 1–2 hours, with a 30-guest minimum. Caviar service, or our oysters-and-caviar pairing with two shuckers and a caviar server, starts at $2,000 for 1–2 hours. Oysters and caviar are priced at market, plus gratuity. Every quote is tailored to your event.
About the Chef
Chris Flahaven
Born in Connecticut, Chris trained at the New England Culinary Institute in Vermont and came up cooking in farm-to-table kitchens in Connecticut. In 2015 he opened his own chef-driven restaurant in North Texas, where he built a loyal following with a menu that changed every day.
Seafood has always been close to his heart. He brings it in from the East Coast and the Gulf, and Seaglass is where that love comes out from behind the kitchen door. He plans every event personally, so when you reach out, you're talking with Chris himself.
“Like putting on an event every day.”
Chris, on life as a chef-owner
- Connecticut born
- New England Culinary Institute
- Chef & Restaurateur
Call or email Chris to plan your custom experience