Birmingham oyster bar announces closure after 17 years

Birmingham oyster bar announces closure after 17 years

5 Point Public House in Birmingham has served its last meal. Last Friday, the restaurant announced it would not renew its lease.

Posts on the restaurant’s Instagram and Facebook pages thanked patrons for their 17 years of support and invited them to join the restaurant staff for their last dinner service on Friday, June 30.

“After 17 amazing years, we have made the tough decision not to renew the lease of 5 Point Public House & Oyster Bar. From the years of 26 until now, we have been truly grateful for all the incredible staff and customers that have passed through and helped make this place a success,” 5 Point Public House wrote in the post. “While we are sad to see this chapter end, we are thankful for all the support you have given, and the great times we’ve all experienced here together over the years.”

The post also said a good portion of the employees at 5 Point Public House will join Ocean, its sister restaurant next door.

Comments on Facebook and Instagram wished the restaurant well and said 5 Point Public House be dearly missed. Other comments offered fond memories of the Five Points South eatery.

Birmingham chef George Reis opened 5 Point Public House in 2015, after operating his restaurant Five Points South bistro 26 at that location next to his restaurant Ocean for almost a decade. Reis closed the bistro, gave the restaurant makeover, and reopened it as an oyster bar and gastropub. In 2016, Saveur magazine listed 5 Point Public House on its list of eight best new places to eat oysters.

The restaurant was known for its oysters on the half shell, including oysters baked in a wood- fired oven and fried in a sushi roll variation of Oysters Rockefeller.

Equally popular was the pub menu, or, as Reis liked to say, “beer-centric with chef-driven food.”

In a 2016 interview with Birmingham Magazine, Reis said the restaurant’s gastropub concept allowed him to be adventurous and experiment with dishes such as lamb sirloin and pig tails.

“It gives me a playground,” he says. “I couldn’t do Piggy Tails at Ocean if I wanted to.”