Bold Oysters

Large, deeply cupped oyster from Rhode Island's Narragansett Bay with a distinctive beaver tail shape. Bold and briny with buttery sweetness, grown in deep suspended trays that capture pure ocean flavor.

The legendary European flat oyster from Brittany's Belon River. Intensely metallic with a distinctive coppery taste from high iron content. Bold, brassy, and powerful—considered the Cadillac of oysters by connoisseurs.

Rare wild European Flat oyster harvested from Maine's cold waters. One of only 5,000 harvested annually. Intensely metallic and mineral with bold coppery flavors and umami notes—powerful and unforgettable.

America's most famous oyster since the 1800s. Bottom-planted in Long Island Sound with heavy, gnarly shells. Intensely briny and bold with metallic notes, firm texture, and a mineral finish. A salty classic for purists.

Wild-harvested from South Carolina's May River near Bluffton. Intensely briny with powerful umami character and silky texture. Among the best southern oysters, showcasing the exceptional quality of the Lowcountry's pristine ACE Basin.

A bold Long Island Sound oyster from Connecticut's historic Copps Island Oysters farm. Large and strong with heavy shells, delivering an intensely briny and metallic flavor with sweet undertones. Cultivated using traditional methods for over 150 years.

Island oyster from Cuttyhunk's pristine West End Pond off Massachusetts. Intensely briny with a sweet, buttery finish. Grown in isolation with no river influence, these tender oysters showcase bold salinity balanced by distinctive sweetness.

A distinctively bold, deep-cupped Atlantic oyster from Block Island Sound. Grown in suspended lantern nets by a family farm for over 40 years. Briny with focused savory notes, strikingly clean finish, and firm texture.

Hand-crafted Alabama oyster from Dauphin Island with bold brininess and firm texture. Grown in raised cages with strong wave action that creates a deep, meaty cup and consistent quality.

One of the most famous oysters from Long Island. Large and robust with heavy, gnarly shells. Intensely briny and metallic with a bold, wild character. Not for beginners—these are big, strong, and unapologetically uncouth.

Bold Rhode Island salt pond oyster from Point Judith Pond. Rich, intense brine with meaty texture and a sweet nutty finish. Grown using rack-and-bag nursery and bottom culture methods.

A boutique Virginia oyster with exceptional complexity. Grown by Bubba Frisby using a unique two-stage process, finishing in super-salty cold waters of the Virginia National Wildlife Refuge. Much brinier than typical Virginia oysters with a supersweet finish.

Rack and bag cultured oyster from Chincoteague Bay, Virginia. Bold, intensely briny with the truest taste of the ocean, thanks to direct Atlantic water influx. Smooth, clean finish despite high salinity.

Bold Cape Cod oyster from Onset, Massachusetts. Intensely briny with strong vegetal seaweed notes and firm, meaty texture. Grown at Fisherman's Cove with access to massive water flow and nutrients.

Grown in the tidal Westport River estuary near Buzzards Bay, Massachusetts. Bold and briny with sweet undertones and a strong earthy mineral finish. Hearty, robust meats shaped by dynamic currents.

Bottom-cultured heavyweight from Point Judith Pond, Rhode Island. Large, intensely briny oysters with pronounced metallic and mineral notes, creamy plump meats, and a concentrated tidepool flavor that demands an experienced palate.