In the town of Scott, there’s a building, one that was first the post office and then—on multiple occasions—a lounge or two or three. Now, it’s Uncle T’s Oyster Bar, whose owners say, Corona or not, they are working to keep the dream alive.
“This was a key place for the city of Scott,” says owner Anthony Hebert. “A lot of meetings were held here from what we gathered, so to be open in this time here, is pretty good, pretty cool.”
Moving from the 1950s to being open in April of 2020 has brought unforeseen challenges for this by-the-tracks restaurant. Business as usual.. is now business with a difference.
“Our weekends are not the same. Friday nights—there’s no hour-and-a-half wait to get into Uncle T’s,” explains Hebert. “It’s now a ‘to-go’ crazy operation that we’re not used to, but we’re learning quick, trying to get the food out as fast as we can.”
And as the staff of Uncle T’s transitions from sit-down to take-out, there are supply challenges for this oyster bar.
“There’s no live oysters, no sack oysters right now, and charbroiling oysters are out the window.”
And as the staff of Uncle T’s transitions from sit-down to take-out, there are supply challenges for this oyster bar. “There’s no live oysters, no sack oysters right now, and charbroiling oysters are out the window.”
But on the plus side, the boiled seafood side of things IS thriving. “We’ve got the best boiled shrimp in the parish. It’s my shrimp, but it’s good boiled shrimp.” And there are sandwiches and salads…a full menu sans oysters is still there at Uncle T’s.
It’s a tough time to own a restaurant. But as Anthony Hebert says, it’s also a good bit humbling.
“But to still being open at this time, and still seeing the community support us like they do, and my employees still wanting to come to work and still be a part of the team, it’s pretty overwhelming.”