101 Pomeroy Ave. Pismo Beach, CA 93449
Reservation and Seating Policies
The Oyster Loft is a reservation driven restaurant, however we welcome walk-ins on a first come, first serve basis. Upon arrival, please check in with our host to be seated or placed upon our nightly wait list. Reservations are accepted by phone and through OpenTable.com.
For phone reservations, please leave a message and we will return your call after 4pm, to confirm your reservation. Reservation requests left on the answering machine are honored in the order they are received. Please clearly state name, number of guests, date requested and especially your telephone number. Reservation requests left on the machine are not formalized until you receive a confirmation phone call.
For all reservations, we do our best to accommodate “patio” table requests but cannot guarantee a specific table.
Large Party Reservation Policy
A credit card is required to secure a reservation for parties of 6 or more. We understand that plans change. However, if you do not inform us of your need to cancel 24 hours in advance, we are not able to recommit the table. Failure to honor or cancel a reservation will result in a charge of $10 per person cancellation fee. It is not our intention to charge you, however, a phone call only takes a moment. Kindly honor our commitment to each other.
Parties that are late for their reservation are given a 10 minute grace period. Being over 10 minutes late with no contact will void your reservation. If you are running late, we urge you to call us so we can make our best effort to accommodate you and your party.
- Separate checks can be accommodated, however we limit it to 4 (four) checks per table.
- We do allow guests to bring in their own wine with the exception of any wines we may have on our wine list.
- Corkage fee is $15.
- Guests with food allergies should inform their server at the beginning of the meal, prior to ordering.
- Guests are allowed to bring in an outside dessert at a $15 charge per dessert. If you would like a restaurant employee to cut the dessert for guests, a charge of $5 per guest will be applied.