Shuck's Gaming & Oyster Bar

Shuck's Gaming & Oyster Bar


Shuck's Gaming & Oyster Bar

You don’t expect to get Ceviche, Shrimp Louie, or slipper lobster tail at a gaming bar. But anything can happen in Vegas, and Shuck’s Gaming & Oyster Bar proves it.

Frank Wanamaker is Corporate Chef for all three Shuck’s properties in Vegas and in Henderson. He manages to spend time at each of the locations throughout the week, making sure that they are delivering items such as the Clam Bake and The Big Mother-Shucker, a burger you have to see to believe. He’s also busy thinking up new creations—something he’s been doing since 1998, when an old friend of his called him.

“Steve Meatovich and Bob Buist are the co-owners,” he recounts. “Steve had been the manager at a fine dining seafood restaurant where I had worked since I was 17. He called me even before they had blueprints. We had a blank piece of paper and developed it from scratch.”

Wanamaker said the concept centered around a seafood gaming bar; Shuck’s is now the only privately owned seafood gaming bar he knows of in the Vegas area.

“Gaming is our bread and butter,” says Wanamaker, “so if you came in at 3 a.m. to play a little, and you wanted Oysters on the Half Shell, this is where you can have it.” In fact, they serve a full menu 24/7, which helps with the Vegas swing shift workers who want to unwind at the end of their day (whenever that may be). “We’re off the strip so locals and casino industry people all come,” he explains.

“I just want to serve them a great meal,” he says. “Our customers receive the freshest seafood that’s out there in Las Vegas, thanks to modern technology.” Those meals include those slipper lobster tails, split in half, dipped in Panko batter, fried with house spices and served with Cholula lemon butter.

They include Shrimp Ceviche (click for the recipe) that has been marinated in fresh lime, and served with a cold dijon sauce, chilled Seafood Louie that includes shrimp, crab, and yet more lobster, and an amazingly large and tasty Clam Bake that includes three kinds of crab, a full pound of Manilla clams and more, served in an oversized clam shell.

Wanamaker is very specific about the quality of his ingredients. “We get the Manila clams that you can only get from the Pacific Northwest,” he says. “It’s a more tender meat, as opposed to a littleneck.”

And then there is the burger. It’s not just any burger; it’s what they call “The Big Mother-Shucker,” a full one-pound patty stuffed with bacon and cheese, then topped with lettuce, tomato, pickles, grilled mushrooms, more cheese, fried onion straws and a secret “mother shucken” sauce, all on a giant—and we mean giant—toasted bun.

The restaurant itself is full of what Wanamaker calls, “family at the bar,” with regulars who come in to cheer on their team or slurp some fresh oysters. The chef is able to greet them by name as he walks around, checking on his customer’s needs and making sure the food is to their liking—which it invariably is.

Shuck’s considers itself part of its community, and gives back accordingly. “We sponsor WAKA Kickball,” says Wanamaker, referring to the World Adult Kickball Association, “and every year we sponsor a camp—Camp Cartwheel—where underprivileged children can go, including all the food for a Friends and Family picnic.” To Wanamaker, it’s all part of what it means to serve your customers.

That’s also why they offer a $3.95 breakfast menu every day, and have a “Build Your Own” concept that has proven popular. Wanamaker says his customers love the fish tacos, his original creation. “They have a dressing that includes pureed roasted red peppers, cilantro and lime juice,” he says. It’s all because when they added the tacos to the menu, they forgot about the salsa. “So, we started making our own,” he laughs.

“My chef instructor once said, ‘Learn all the basics, then break all the rules,’” says Wanamaker. “I try to incorporate that into my cooking.”

And that, apparently, is why you can get Ceviche, Shrimp Louie, and slipper lobster at a gaming bar in Vegas.

See our Food Channel interview featuring Wanamaker and our own Christen Nehmer, here.

Hear more directly from Executive Chef Wanamaker, here.

For the Shrimp Ceviche recipe and video, click here.

Visit Shuck’s when you are in the Las Vegas area:

7155 N. Durango Ave.
Las Vegas, NV 89149-4466
(702) 651-6227

2090 E. Serene Ave.
Las Vegas, NV 89123-3219
(702) 614-8606

9338 W. Flamingo Rd.
Las Vegas, NV 89147-6414
(702) 255-4890

This is a Raves & Faves Featured Restaurant.



October 16, 2017 6:00 pm ·

Around our house, the first cold weekend morning of fall calls for the comforting flavors of made-from-scratch baking powder biscuits and a (…)


This Autumnal Spiced Maple Cake is a fluffy and delicate dessert made with pure maple syrup, brown sugar and the flavors of fall. This (…)


Maple flavoring is hotter than ever this year. These Maple Eclairs are made with a rich organic-bourbon barrel-aged maple syrup, which (…)


October 13, 2017 3:13 pm ·

A spooky twist on a fall favorite, this Black Lagoon Sangria is equally tangy and sweet, thanks to raspberries, blackberries, (…)


October 13, 2017 2:13 pm ·

This Halloween twist on the classic deviled egg has a little kick to it thanks to the addition of hot sauce instead of traditional mustard. (…)


October 13, 2017 1:13 pm ·

Remember how exciting Halloween night was as a kid? Putting on your costume, eating sloppy joe sandwiches your mom made, and then heading (…)


October 13, 2017 12:13 pm ·

Candy Corn is one of those controversial nostalgic candies with two sides fighting for the win; is candy corn good or bad?! We say good, (…)

More TFC