They’ve been busy at One West Victory.
“This is the one I’ve been most eager to get going.” he says.
The ‘he’ in this case is Tony Seichrist, one of the partners involved in the “El Coyote” project at the intersection of Whitaker Street and Victory Drive in the heart of Savannah. We’ve spoken to him a few times this year already as they have continued to roll out new restaurants (they are now up to three) in the space formerly occupied by The Florence.
The latest is Tony’s Wyld Oyster Bar, which by all appearances, despite not being the only culinary driving force behind it, this is Tony’s passion project. Modeled in large part after his already very popular and waterfront Wyld Dock Bar.
“This is going to be a little different than The Wyld” Tony tells me. “This will be more of an adult version.”
That’s not particularly easy to decipher especially when he admits the menu will absolutely evolve early on. There will be a few variety of oysters, of course, there will be some baked oysters. There will be crudos. There will be cooked fish dishes. “You won’t find a pork chop up here.” He says. “Maybe at some point down the road, but not right away anyway.”
Some of The Wyld Dock Bar’s more popular dishes might make their way to Victory Drive.
The up here Tony refers to is quite possibly the most under utilized deck in the city. At least until now. If you’ve had the pleasure of sitting at the light at Whitaker waiting to turn left at Victory then you have seen it. The second floor deck above the street. Painted charcoal gray now to make it more visible to anyone driving by.
“The idea is to keep things very different up here than what we are doing downstairs with El Coyote.” Tony says, referring to the popular Mexican restaurant currently operating in the ‘main dining room’ of the One West Victory restaurant space.
Bottom line? Land lubbers stay downstairs at El Coyote. Want to tinker and enjoy some creative seafood dishes, some craft cocktails and beers? Take your party upstairs.
“We are looking at a smaller menu to start.” Tony says. “Maybe 9-10 items tops. The goal is to do fewer things executed perfectly.”
The scene Tony describes upstairs is likely to be more energetic than you will find downstairs either at El Coyote or their Ramen bar. “We’ve got speakers up here. We want people to hang out, have a few beers, a few bites to eat. Not eat and run.”
The space is perfect for that type of scene too. A separate stairwell entry will allow the seafood crowd to access without disrupting operations downstairs. (There is elevator access inside). The space was never separately branded and utilized when it was The Florence is finally going to get a work out.
“The previous tenant told us this should be a little more punk rock up here.” Tony says.
Absolutely correct.
At the end of the day you can enjoy indoors or outdoors when the weather cooperates. You can sit at their bar, you can bring a group to a table. Either way it is up to you.
What you will enjoy is fresh seafood. Tony has demanded it almost from day one at The Wyld Dock Bar and the philosophy will extend to this 2nd generation creation in the heart of the city.
“We’ve got lots of things we’d like to do here, but we want to walk before we run.” He says. “We think everyone will enjoy it.”
The Wyld Oyster Bar will open Wednesday 5pm. Eat It and Like It.
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Jesse
