$2M Seafood Restaurant To Open in Charlotte’s South End Tower

The Van Dykes, Jeff and his son Connor, are investing $2 million in Half Shell, their upcoming seafood spot and raw bar in South End's Linea tower. The space spans 3,221 square feet, with a striking outdoor area taking up nearly a third of that.

After running Brixx Pizza and Boardwalk Billy's for almost three decades, Jeff Van Dyke is switching gears. He's joined forces with Chef Bruce Moffet, whose restaurants Barrington's, Stagioni, and Good Food on Montford have made waves in Charlotte's food scene.

"I think what strikes me about our menu is it's healthy, flavorful food," said Van Dyke to the Charlotte Business Journal. "We're going to focus on quality and sustainability."

The kitchen will serve up fresh catches like lobster rolls and tuna burgers. At the raw bar, guests can pick from oysters sourced from both coasts, with New England varieties taking center stage. Seasonal specials will include fresh ceviche and crab selections.

Inside, 75 guests can dine amid gray-washed wood and weathered metal finishes crafted by Cluck Design. The patio adds space for 50 more.

The restaurant sits in the new 24-story Linea building, where True Food Kitchen, Peachy Salon, and Night Swim Coffee have already set up shop. This Atlanta-based Portman Holdings project marks another step in South End's growth.

Despite market ups and downs, Van Dyke stays firm in his vision. "You've got to have faith and you've got to believe," he told the Charlotte Business Journal. "We're going to move forward."

The lease came together through Foundry Commercial's Keely Hines working with Portman, while RebelRebel Commercial Real Estate's James Craig backed Half Shell.

With permits still pending, the search continues for the right construction team to bring this vision to life.