Drake Seafood & Oysterette in Oklahoma City: Raw Bars and Gulf Catch in Midtown

Drake Seafood & Oysterette is a counter-service and sit-down seafood restaurant in Oklahoma City's Midtown that specializes in raw oysters, Gulf shrimp, and daily fish selections, with a small bar program focused on beer and wine rather than craft cocktails.

What Drake actually is

Located on Reno Avenue, Drake operates as a casual hybrid between a raw bar and a traditional seafood spot. The restaurant seats roughly 40 people across a mix of bar seating and small tables, with a compact kitchen that moves orders quickly. The space reads as intentionally minimal: concrete, simple fixtures, and no background music, which keeps focus on the food and the sound of shucking. Drake sources Gulf oysters regularly and rotates them based on availability, which is the practical constraint that distinguishes raw-bar operations from restaurants that aim for a static menu year-round.

Menu and pricing

Drake's menu centers on oysters priced per half-dozen or dozen; a half-dozen typically costs $14 to $18 depending on the varietal, with Gulf oysters from Louisiana and Texas making up the regular rotation. The restaurant also serves Gulf white shrimp, available either chilled with cocktail sauce or grilled, running $16 to $22 per order. Daily fish specials, usually Gulf snapper or grouper, fall into the $18 to $28 range. Sides include simple preparations: coleslaw, house-made tartar sauce, and bread. Beer and wine prices are moderate; house wine by the glass runs $7 to $10, and bottles start around $35. A typical visit for one person runs $25 to $50 before tip. Verify current pricing and daily specials by calling ahead, as oyster availability and seasonal fish change weekly.

How Drake compares to other Oklahoma City seafood options

Oklahoma City has few true raw-bar operations. Ted's Cafe Escondido on Reno also offers seafood but focuses on ceviche and cooked Mexican-style preparations, not raw oysters or Gulf shrimp. Cattlemen's Steakhouse downtown includes seafood as a secondary menu category and charges substantially more per entrée ($40 and up for fish). Elotes Cafe y Xocolateria on NW 23rd offers coastal Mexican seafood preparations but operates primarily as a small-plates and dessert destination. Drake's practical edge is specificity: it exists to serve oysters and Gulf catch at transparent markup, not to position seafood as one option within a broader menu.

Who it suits and who it does not

Drake suits diners who want raw oysters in a low-noise, straightforward setting and those comfortable ordering from a limited, ingredient-driven menu that changes daily. It works for solo diners at the bar and small groups who want to share oyster selections. It does not suit people seeking a full-service dinner experience, a large cocktail program, or plated presentation. The casual counter format and modest seating mean parties larger than six may wait or split.

What the first visit involves

Walk in and expect to read the day's oyster and fish offerings, written on a board or verbally explained by staff. Order at the counter and pay before sitting. Oysters arrive shucked on ice with lemon and cocktail sauce; eat them immediately. If ordering Gulf shrimp or fish, wait 8 to 12 minutes. There is no table service, though staff will clear plates. A first visit should plan on 45 minutes to an hour for a full oyster tasting and one cooked entrée.

Hours, parking, and logistics

Drake operates Tuesday through Saturday, typically 11 a.m. to 9 p.m., though hours shift seasonally. Verify hours before visiting, as restaurant staffing in this category fluctuates. Parking is street-only on Reno Avenue; the surrounding Midtown blocks usually have available spots within one or two blocks. The restaurant is not wheelchair accessible from the street entrance; confirm accessibility details by calling ahead. No reservations are taken; peak times are Friday and Saturday evenings after 6 p.m.

Drake fills a gap in Oklahoma City's restaurant landscape by treating oysters and Gulf seafood as the point, not the aperitif. For a city without a established oyster culture, that focus makes it a deliberate choice rather than an incidental option.