Robust Oysters

Wild-harvested Gulf Coast oyster from Florida's legendary Apalachicola Bay. Small, intensely briny, and robust with a distinctive flavor that earned global recognition as the pinnacle of oyster quality.

Bottom-cultured Atlantic oyster from Salutation Cove in Prince Edward Island. Round, deep-cupped with tender meats, high salinity, and a strong distinctive flavor that stands out among typically mild Maritime oysters.

Atlantic oysters grown in Bodega Bay, California. Known for robust, gnarly shells and intensely briny, metallic flavor with a creamy texture and sweet finish. A bold West Coast take on the Eastern species.

The Outer Banks' first farmed oyster from North Carolina. Medium-sized with balanced salinity, offering a harmonious blend of sweet and salt with firm texture from off-bottom tray cultivation.

Giant, meaty Gulf oyster from Louisiana's Barataria Bay. Strong earthy brininess with unique minerality from freshwater influence. Grown in off-bottom cages, perfect for raw or fried in classic po'boys.

Wild-harvested blade oysters from Capers Island, South Carolina. Hand-selected by Clammer Dave from natural reefs, delivering clean, sweet meat with intensely briny, tongue-curling salty liquor and a robust, metallic finish.

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.

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.

Small cold-water oyster from Chaleur Bay, New Brunswick. Heavy, gnarly shells with intensely briny, metallic flavor. Robust and wild—not for beginners.

Wild-harvested from Long Island Sound, the Naked Cowboy is an iconic oyster with massive, plump meats and a ruggedly bold personality. Intensely briny with strong mineral and metallic notes, this is a big, strong, savory oyster for experienced lovers—not for sissies.

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.

Large, hand-cultivated oysters from Virginia Beach's legendary Lynnhaven River. Fat and firm with bold briny saltiness, buttery notes, and a smooth, creamy finish. A quintessential Virginia Bay oyster from a boutique family operation.

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.

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.

A revived New York classic from Long Island Sound's Connecticut side. Medium-sized with medium brine and notable saltiness—think of them as a larger, saltier Bluepoint with a robust, full-flavored character.

Premium bottom-planted Damariscotta River oyster from Maine. Large, thick-shelled, and robust with surprisingly high brininess and distinctive bright lemon-zest flavor. Extremely plump and meaty.

Alaskan oyster with pronounced briny and metallic character. Medium-bodied with robust minerality and a clean, ocean-forward finish that reflects the cold waters of the Alaskan coast.