seafoodbar at framebar

Chef Doug Botsford & Sean Morin Chef Co-owners, Juicy Oistre


SEAFOODbar at FRAMEbar. A Fishmonger Pop Up with Ann Arbor's Juicy Oistre Frame & FRAMEbar > , , > SEAFOODbar at FRAMEbar. A Fishmonger Pop Up with Ann Arbor’s Juicy Oistre

There’s a playfulness to SEAFOODbar at FRAMEbar that may surprise anyone who’s accustomed to this seriously season-revering cuisine. We’re talking chips still warm from the fryer served with black caviar and spicy crab pasta with a serious kick.

There’s lusty extravagance here, too. As in: tiered seafood towers overflowing with fresh oysters, sweet crab, plump lobster, mussels, and clams; and surf and turf with Japanese A5 Wagyu and whole Maine lobster.
Plus: chilled Jonah crab claws and whole roasted langoustines — with unapologetic amounts of butter for dunking.
We’re pleased to announce one of our wildest collaborations yet, welcoming back Ann Arbor’s Juicy Oistre to our unfussy front bar for a very special month of pristine delicacies from the sea.

There’s really no way to go wrong, except by not ordering this entire menu by Juicy Oistre Chefs Doug Botsford and Sean Morin. What they do with the bounty of the Gulf, the Atlantic, and the Pacific Northwest makes the journey more than worth it.

On the beverage side, Frame’s resident sommelier Sean Crenny is bringing fun wines from seafood-focused regions around the world. Try the classic pairing of Chéreau Carré Muscadet Sèvre-et-Maine and raw oysters; or a reserve pour of Jean-Marc Brocard “Montée de Tonnerre” Chablis, grown in a vineyard with fossilized oyster shells in the soil! Here, terroir meets “merroir,” while Frame Mixtress Jaz’min Weaver brings forth a seafaring cocktail program that’s bright, botanical, fresh, and effervescent, with all the intriguing details enfolded in our amber glow.

Drop anchor at SEAFOODbar at FRAMEbar to get your March monger on!

You’re Going to Want to Stay a While. 
(All While Supporting Independent Chefs When They Need You the Most)

Walk-in table and bar seats for a-la-carte ordering; no pre-purchased tickets needed here
(but reservations are still recommended).

March 1st – March 26th, 2023
++ To Share ++

Tiered Seafood Platters

Chips & Caviar 

Fried Oyster Spinach Salad 

Shrimp Croquettes

Mushroom Croquettes 

Roasted Langostines 

Jonah Crab Claws 

Crab Arrabiata with Ann Arbor’s Dave Makes Pasta

Surf and Turf 
Japanese A5 Wagyu NY Strip & Whole Lobster

OG Chargrills
Oysters Rockefeller

Whole Fish ++ Rotating Sauces

Fried Mash Potato, Roasted Veg, Romesco Sauce