Tuesday, February 24, 2015

Start Your Meal Off with One of Our Delicious Appetizers

Our Midwestern oyster bar at the Lake of the Ozarks is set to open next month! Taking after it's sister restaurant Paradise Tropical Restaurant, Tucker's Shuckers is sure to be a favorite for vacationers and locals alike. The menu will feature fresh, never frozen oysters flown in special for Tucker's Shuckers Oysters & Tap. In addition to these oysters, our menu will feature various other appetizers to get your meal off to a great start!

Tucker's Shuckers Starters


Oyster on the Half Shell - Raw or steamed, cocktail sauce & mignonette sauce

Oyster Shooters - Absolut Peppar vodka, oyster, spicy Bloody Mary sauce

Charbroiled Oysters - Six freshly shucked oysters grilled over an open flame with, garlic, butter, and shredded parmesan cheese

BBQ Oysters - Six freshly shucked oysters breaded and fried.  Tossed in sweet BBQ sauce.  Served with ranch or blue cheese

Oysters Rockefeller - oysters baked with butter, herbs, spinach & bread crumbs

Peel & Eat Jumbo Shrimp - Boiled with our secret spices served with cocktail sauce

Shuckers Dip - cream cheese, spinach, lump crab, bacon, beer, severed with flame broiled pita

Southern Fried Oysters - Served with blue cheese, celery and buffalo sauce

Clams - Fried clams, served with our homemade cocktail sauce

Crispy Coconut Shrimp - Served with our sweet chili sauce

Crispy Calamari - Rings (no tentacles) house battered and served with our ponzu sauce

Double Down Wings - 1 LB of wings cooked tossed in hot sauce, flash frozen then refried. Served with ranch or blue cheese

Buffalo Bites - Boneless chicken breaded, fried and tossed in our homemade hot sauce

Stone Crab - Seasonal

Irish Nachos - Fried potato slices topped with melted cheese, real bacon pieces, jalapenos and sour cream (stolen from our sister restaurant Paradise Tropical Restaurant)

Cadillac Nachos - Beer braised queso, beef, tomato, onion, shredded lettuce, jalapeno, sour cream

Philly Egg Roll - The all American egg roll. Thinly sliced house roasted prime rib, sautéed onions, green peppers covered in provolone cheese than put in an egg roll

Buttermilk Onion Rings - Served with our homemade spicy ranch

Wash down these delicious appetizers with an ice cold beer. With 30 beers on tap, you'll never be thirsty at Tucker's Shuckers Oysters & Tap! Our Lake of the Ozarks restaurant will also feature 28 big HDTVs and live music several times a week. Stay tuned for the Grand Opening of Tucker's Shuckers this Spring!

Tuckers Shuckers Oysters & Tap: The BEST Oysters at the Lake of the Ozarks

1339 Bagnell Dam Blvd
Lake Ozark, MO 65049
Phone: 573-365-9769

Monday, February 16, 2015

Lake of the Ozarks Mardi Gras Pub Crawl

Lake Pub Crawl 2015 is this weekend! This Saturday hundreds of crawlers will make their way to the Lake of the Ozarks for one of the world's largest Pub Crawls. For just $10 you get access to 20+ bars and bus transportation among participating venues. This is a Mardi Gras celebration you do not want to miss!

Lake Pub Crawl Stops 


  • JJ Twig's Pizza & Pub
  • Lucky's Bar & Grill
  • Casablanca & Casagrotto
  • Bootleggers Sports Book & Grill
  • Eddies Sports Bar & Grill
  • Vista Grande Mexican Restaurant
  • Pappo's Pizzeria & Pub 
  • Wobbly Boots Roadhouse
  • Chevy's Bar, Grill & Pizzeria
  • Chicago Brothers Pizza & Pub 
  • Mexicali Blues Cantina & Restaurant
  • Molotoft Cocktails Bar & Grill
  • Go-Fast Betty's Bar & Grill
  • City Grill & Blue Room
  • Inn at Grand Glaize
  • Tirebiter's 
  • Heroe's Sports Saloon
  • Li'l Rizzo's 
  • Hideout Bar & Grill
  • Arris' Pizza 
  • L.O. Crab Shack

While you're out crawling, be sure to check out the progress of the newest bar at the Lake, Tucker's Shuckers Oysters & Tap! Opening next month, Tucker's Shuckers will have 30 beers on tap and the best seafood at the Lake of the Ozarks!

Tuckers Shuckers Oysters & Tap: The BEST Oysters at the Lake of the Ozarks

1339 Bagnell Dam Blvd
Lake Ozark, MO 65049
Phone: 573-365-9769

Tuesday, February 10, 2015

Are Oysters Really An Aphrodisiac?

Valentine's Day is just a few days away! In honor of one of the most romantic holidays of the year, Tucker's Shuckers Oysters & Tap brings you the legend of how oysters became known as an aphrodisiac. No food has developed more of a reputation for romance than oysters. While there may be some truth to this myth, it's not entirely based on science. Some people still swear by them though, which is why, as your Lake of the Ozarks oyster bar, we wanted to share with you some research. Now you can determine for yourself whether or not eating an excess amount of oysters is worth your time!



The Legend


The Romans documented oysters as an aphrodisiac food in the second century A.D. Their status as a sexual stimulant originated when Aphrodite, the Greek goddess of love (where the name aphrodisiac comes from) gave birth to Eros on an oyster shell. The oyster's reputation for enhancing sexual prowess continued during the reign of the Roman Empire through the 17th-century Netherlands where they were regarded as the epitome of an aphrodisiac. The 18th-century Venetian, Giacomo Casanova reportedly ate 50 oysters each morning for breakfast to increase his sexual stamina.



The Raw Truth


Oysters are extremely high in zinc, which is important in raising testosterone levels in men. However, it is unlikely that any testosterone-raising effect would be immediate. Oysters also contain varying levels of dopamine, a neurotransmitter that stimulates the "arousal" centre in the brain and this action could feasibly occur right away. So there is a potential, at least for men, that oysters may help sexual arousal. Perhaps when eaten in the quantities claimed by Casanova, there would be a noticeable effect.

Aphrodisiac Foods


There are actually a number of factors that might contribute to a food's aphrodisiac potential. It's not just about the composition of the food, but also the taste, shape and smell, as well as the way it is consumed. If you find the slippery texture of oysters sensual, they might just turn the switch for you. There's a mixture between the physical characteristics of the food and the actual chemical composition. The environment in which you eat the food, for example in soft, low light, can also have an effect. However, it might be mostly psychological. If you tell someone something is an aphrodisiac, a lot of times they'll get aroused just thinking about it.

Ever since Casanova shared the secrets of seductive prowess more than 200 years ago, people have piled their plates with oysters in hopes to imitate the legend. Whether you believe the aphrodisiac myth or not, Oysters have many other benefits including boosted immunity from the zinc, increased energy from the B vitamins and a stronger integumentary system from the protein to name a few. Be sure to check out the newest restaurant on the Bagnell Dam Strip, Tucker's Shuckers Oysters & Tap, this Spring!

Tuckers Shuckers Oysters & Tap: The BEST Oysters at the Lake of the Ozarks

1339 Bagnell Dam Blvd
Lake Ozark, MO 65049
Phone: 573-365-9769

Thursday, February 5, 2015

5 Types of Oysters Found in the U.S.

Tucker's Shucker's Oysters & Tap will have the BEST oysters at the Lake of the Ozarks! While there are dozens of species worldwide, the U.S. harvests three primary species, the Kumamoto, the Pacific and the Virginia. In limited quantities, you'll also find the Flay Oyster (erroneously called the Belon in the U.S.) and the Olympia. Each of these species differ when it comes to flavor and texture. Depending on the region and growing conditions, tastes can range from salty to sweet, include seaweed notes, mineral flavor or even hints of melon and mushrooms. Much like winemakers, oyster growers can vary their techniques to change the flavor of their oysters.

Types of Oysters


While there are over 100 varieties of oysters, there are just 5 types available in the U.S. These five, however, may be known by several different names. The Flat Oyster is also known as the Belon or European. The Virginica is also called Atlantic or Easter oyster. Other types in the U.S. include the Kumamoto, Pacific and Olympia. Here is some information from TheNibble.com on each of these types of oysters harvested in the U.S.

1. Pacific Oyster (Miyagi) - 


Also called the Japanese oyster, the Pacific oyster is originally from Japan. It was brought to Washington State in the 1920s to save the oyster industry when the native Olympia oyster became depleted.  It is now grown as a “native” oyster in the U.S. and in Europe and is the most widely cultured oyster in the world, and consumed oyster on the West Coast, grown from Baja California all the way to Alaska. A very hardy variety, it can grow quickly, in almost all aquatic environments (many aquacultured Pacific oysters can reach market size in just eighteen months). Pacific oysters can often be distinguished by their fluted, jagged shells and vivid multi-colors ranging from royal purple to jade green. In flavor and texture, Pacifics are generally creamier and brinier than other oysters. They tend to be known for minerality, based on their terroir.  They finish with fruit and vegetal notes ranging from an herbaceous to a melony. Typically large in size, the elongated shell can reach up to 12 inches. Oysters larger than six inches are cut up for soups, stews and other dishes.

2. Atlantic Oyster (Eastern) - 


This oyster is native to the Atlantic coast of the America's from Nova Scotia to South America. Varieties include Beausoleil, Blue Point, Chesapeake Bay, Chincoteague, Lynnhaven, Malpeque, Pemaquid, Pine Island, Pugwash and Wellfleet. These Atlantic varieties tend to have a more salty taste than the Pacific oysters. The meat is described as clean, briny, smooth and sweet with a pronounced mineral finish. Virginicas are generally crisper and brighter than the Pacific ones. They have a tear drop shape, smooth shell and uniform color, which can be brown, cream or forest green. Their growth is particularly affected by water temperature, as an oyster from Virginia may reach market size in eighteen months while a Nova Scotian oyster may take four years.

3. Kumamoto - 


Originally these oysters came from only one bay, Kumamoto Bay off Kyushu, in the Kumamoto prefecture, the southernmost island of Japan. It was brought to the West Coast for cultivation in the early 20th century.  In the U.S. it is grown only on the West Coast, in California, Oregon and Washington. In the past, few farms grew the Kumamoto, as it grows quite slowly.  While Pacific and Virginica oysters are called by numerous other names based on region, Kumamotos are always known as Kumamotos, or Kumos for short. An immensely popular variety, Kumamotos are known for their small size, deep cup, creamy texture and cucumber-melon finish.

4. European Flat - 


The flat oyster is a species of oyster of which the Belon, from the French river of the same name is the most well-known. It is also known as the European oyster. Other flat oysters include the Colchester, Dorset, Galway, Helford, Marennes and Whitstable. The roundish oyster has a comparatively flat, smooth shell, compared to the oval, rougher ribbed shell of the Pacific oyster. It is easily distinguished by a larger, saucer-like shape and seaweed green color. Centuries of over-harvesting reduced the numbers of native oysters in Europe drastically by the 1850s; in the 1970s, two oyster diseases took out most of the remaining stock. Today in the U.S. the flat oyster is grown by a few farmers in the U.S. and Canada; it also grows wild in the Damaricsotta River in Maine.  It has a large, plump texture with a strong, gamey flavor and coppery, metallic notes. Look for them October through February.

5. Olympia - 


Native to the west coast, the Olympia was once plentiful in Washington Sound, San Francisco Bay and other areas. As the Gold Rush brought droves of people to the area, the Olympia was over-fished beyond recovery by the 1870s.  It is no longer available commercially on a significant basis, but is cultivated by few dedicated farmers in the area of Olympia, Washington, as the species is very slow and difficult to grow:  Olympias take up to four years to grow to the size of a quarter. At maturity, the Olympia is still a small oyster, no more than 2 inches in size. The smaller cousin of the European flat oyster, the Olympia is very flavorful, with notes of celery, and copper and sweet cream.

At Tucker's Shuckers Oysters & Tap, we will be serving oysters every way you can imagine. Whether you like your oysters on the half shell or fried to be dipped in a delicious sauce, our Lake of the Ozarks restaurant will be the BEST place to get oysters here at the Lake!

Tuckers Shuckers Oysters & Tap: The BEST Oysters at the Lake of the Ozarks

1339 Bagnell Dam Blvd
Lake Ozark, MO 65049
Phone: 573-365-9769