Belly up to the bar at this interactive, down-home restaurant where we are committed to serving the freshest and highest quality ingredients right before your eyes. Watch as our talented chefs shuck a variety of East and West Coast oysters to order, as they simmer shrimp, blue crab, and Andouille sausage to perfection in a Cajun cream sauce for our seafood pasta, or as they ladle our famous house-made Clam Chowder in a rustic sourdough bread bowl. Come on in and enjoy the freshest seafood around paired with a good time and some southern hospitality.

Casino Player Magazine awarded Pearl’s Oyster Bar with “Best Seafood” in 2015, 2016 & 2017.

  • KMOV – Great Day St. Louis’ Matt Chambers stops by for a visit. – Watch Video
  • KSDK – Show Me St. Louis’ Heidi Glaus talks seafood, oysters, and desserts. – Watch Video

FREE HALF DOZEN OYSTERS when you purchase an entrée

Valid April 1 through June 30!

Disclaimer:  Exclusions may apply.  Po’ Boys are not included. 


Thursday, 5:00p - 9:00p

Friday & Saturday, 5:00p - 12:00a

Sunday, 5:00p - 10:00p

Monday – Wednesday, Closed


View Dinner Menu View Dessert Menu

Chef de Cuisine - Patrick Tague

Chef Patrick Tague is the Chef de Cuisine in Pearl’s Oyster Bar. Chef Tague had the honor of working for the world renowned – James Beard Award Winning Chef, Joachim Splichal with the Patina Group.  Born into a military family, his cooking has been influenced by his many travels around the world. Chef Tague started cooking on the Florida coast as a teenager. His love for Cajun & Creole food led him to cook in New Orleans for 15 years and has cooked in many prestigious casinos, clubs and hotels including the Palace Casino, Starwood and Loews Hotels. He was selected twice to help run food venues at the Augusta National Golf Club during the Masters Golf Tournaments in 2017.