Intense Oysters

An intensely briny Cape Cod oyster from Oyster Pond in Chatham, Massachusetts. Deep-cupped with firm meat and a powerful 'slap you in the face' salinity balanced by lingering sweetness and crystal-clear flavor.

Small, plump Pacific oysters from Willapa Bay, Washington. Known for their intensely creamy, bacon-fat flavor with light salinity and a clean seaweed finish. Thick shells protect remarkably meaty interiors.

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.

Bottom-planted Connecticut oyster from the Mystic River. Firm, meaty texture with intense brininess from high salinity waters, finishing with a distinctive sweet note. Thick, irregular shells house a robust flavor.

Beach-raised Pacific oyster from Cortes Island, BC. Bold, briny, and metallic with robust mineral intensity and a strong, clean finish. Cultivated by renowned oyster farmer Brent Petkau.

Legendary Pacific oyster from South Puget Sound's most renowned fattening grounds. Intensely rich and plump with bold briny flavor, buttery texture, and distinctive seaweed notes that made Totten Inlet famous worldwide.