Photo by Jeff Clemens - Dan Lindt pictured left and "Meg-a-tron" pictured right working inside the oyster shack in the middle of a mid-day rush.
Coastline Construction owner Shane Moncy and friend Dan Lindt have opened the Oyster Shack next to DSHS in South Bend under the new name OysterBay. For over a month residents and passersby observed the construction as the team setup the location. Moscy and Lindt look to have it open all summer with plans to keep it open during the winter months too.
The shack will currently be open seven days a week from 11:00 a.m. to 7:00 p.m. or later depending on business. "If someone shows up at 7:00 p.m. and we're here," Lindt stated. "We're going to stay open and we will stay open as long as we have customers coming in. We're here for them and want to cater to the community."
According to Moncy the partnership between him and Lindt began after he had grown Coastline to the point where it couldn't grow much further without help. Lindt moved to the area after leaving his home in Hawaii to be by his ailing mother's side. Ultimately deciding with his family to give up the corporate life for something more their pace. "I pretty much told Dan from day one I couldn't afford him," Moncy said. "And that he was going to have to get paid less than he's actually worth to work for me."
He continued, "I feel one of my best investments so far has been Dan. My understanding is he's always had an interest for cooking and had a little bit of experience with it. Well more than a little bit...along with his knowledge of business and stuff I couldn't have done this without him. We went partners on this and here we are."
The shack plans to put on events with live music and more during the summer. Lindt and Moncy are looking to install fire and horseshoe pits for customers to use and noted that RV space is available nearby. Mosey even mentioned the shack is capable of catering a wedding at the location if interest is shown.
Oysters used at the shack are exclusively from Goose Point Oysters of which Moncys wife's family owns and operates because they wanted to source locally and support the local community as much as possible. Almost everything is handmade except some of the condiments. Even their house BBQ sauce is made from scratch. Beer and wine is also available and are locally sourced. On the day of this interview the shack actually ran out of oysters and a shucker from Goose Point was sent down to help prepare more oysters.
Moncy and Lindt are currently looking for workers to add to their team who have positive attitudes, are energetic, and enjoy working with people. No experience is necessary and they are willing to train along with offering to help chosen applicants get their food handlers permits if they don't already have one.
"We are thankful for the community accepting us," Lindt stated. "We are honored to be here and glad to be able to offer this. Come down and visit!"