A new restaurant is coming to Chapel Hill’s East 54 neighborhood.

Géos Tavern & Oyster Bar, the latest local offering from Giorgios Hospitality Group, is set to open Monday, June 8, at 1118 Environ Way. The restaurant will feature seafood inspired by the flavors of North Carolina cooking.

“Géos Tavern & Oyster Bar is an elevated neighborhood gastropub rooted in heartfelt hospitality, ingredient-driven cooking, and a welcoming atmosphere designed to bring everyone together over food and conversation,” read a release from the group.

The release also gave examples of the kind of fare customers can expect, including oysters on the half shell, seafood towers, drop biscuits with pepper jelly, shrimp and grits, and more. It will have 220 seats and will feature multiple unique dining settings, including a salon, a tavern, a garden room and a private dining room.

The garden room at Géos Tavern & Oyster Bar (Image via Giorgios Hospitality Group).

The kitchen will be run by Chef Daniel Jackson, who is also a partner in the restaurant. He currently works as the executive chef at Osteria Georgi, a Chapel Hill Italian restaurant also owned and operated by Giorgios Hospitality Group. He has experience as a chef both here in North Carolina and in New York City, and was the winner of an episode the Food Network cooking competition show “Chopped” in 2021.

Jackson joined 97.9 The Hill’s Aaron Keck in February to discuss the new restaurant. He said one of his primary goals is to create a space that feels inviting.

“It’s a tavern, meaning like a real meeting space,” he said. “Familiar, comforting. The food’s not gonna be Italian, but there will definitely be some Italian notes because that’s what a tavern’s about. It’s gonna feel hopefully like Chapel Hill.”

Some of the food available at Géos Tavern & Oyster Bar (Image via Giorgios Hospitality Group).

And while it may be a tavern, Jackson said it will be more than a regular neighborhood restaurant.

“I grew up watching my mom cook, emulating and sort of wanting to be like southern chefs,” he said. “Bill Neil, Frank Stitt, Edna Lewis. I mean, Fearrington Village, like all this history, trying to pay some respects there is how I’m looking at it. And then we’re also gonna do an oyster bar. Trying to tie that in. That feels very much something that as a chef, I’m sort of encouraged and fascinated by.”

You can listen to our full conversation with Jackson here.

 

Featured image via Giorgios Hospitality Group

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