The Dive Oyster Bar

The inspiration

The Dive Oyster Bar is built around the feel of a lively spot down a New Orleans French Quarter street, where steam kettles tip out a sauce served over warm rice and fresh garnish¹ . The kitchen pairs Southern flavors with a California twist, so the menu moves between traditional Cajun cooking and Creole dishes¹ .

Who's behind it

The Dive Oyster Bar was co-founded by Johnny Nguyen and Jay Tran, who later formed Tru Hospitality Group to expand the concept² . He has also described the restaurant as an experience that goes beyond the food, from walking in the door to watching dishes prepared and cocktails shaken² .

What to order

• Lobster roll: garlic butter made from scratch and a house blend of Southern spices .³
• Jambalaya: hearty rice with shrimp, andouille, mussels and calamari in a Cajun tomato sauce .
• The Dive Chowder: a creamy house chowder that often includes crab and shrimp .¹

What people are saying

The steam-kettle pan roasts and the Cajun-Creole seafood draw repeated praise as something distinct from the usual seafood menu^1,3 .