Pleasure House oyster illustration
US East Coast Researched

Pleasure House

Crassostrea virginica

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.

Brininess
Size Large
Shell deep cupped

Flavor Profile

Brininess 4/5
Sweetness 2/5
Minerality 3/5
Creaminess 3/5

Primary Flavors

Secondary Notes

Finish

Smooth, buttery, savory

Expert Notes

Pleasure House oysters are hand-cultivated by the Ludford Brothers in Virginia Beach's historic Lynnhaven River, representing a boutique, artisan approach to oyster farming. These large, fat oysters deliver a bold briny punch with distinctive buttery notes and a smooth, creamy finish. Their robust, wild character comes from the quintessential Virginia Bay terroir—a perfect balance of salt and subtle sweetness that made the Lynnhaven region legendary for oyster production.

Origin & Characteristics

Species
Crassostrea virginica
Native to
USA
Grown in
Lynnhaven River, Virginia Beach, Virginia
Size
Large (3-5 inches)
Shell Color
Heavy, gnarly gray-white
Meat Color
Cream to light gray

Perfect Pairings

Best Seasons: Fall, Winter, Spring

What Experts Say

Across 9 sources, tasters describe this oyster as:

Unique notes: floral seaweed, silky, plush, not imposing, lively

"Tilting the bill of the shell to my lips, I sipped the chilled oyster liquor. It was smooth and had a well-balanced medium salinity that tasted fresh and lively. Next, I slurped the oyster back and chewed. They were quite plush and varied in mouthfeel. Some bits were as elastic as a clam, while others were soft and supple like sea urchin."

smoothmedium salinityfreshlivelyplush

"Their flavor is exquisite, with a silky texture and a sweet, almost floral seaweed flavor that's utterly lacking in metallic minerality."

exquisitesilkysweetfloralseaweed

"The Lynnhaven oyster is a balance of all oysters. It's sweet. There's enough salinity to give you that brine – but you still taste the oyster. It doesn't intimidate the palate. It's not imposing."

balancedsweetbrinysaltynot imposing

"These plump gems were fantastic. Ultra fresh, sweet and salty. I couldn't get enough of them and neither could my coworkers."

plumpfreshsweetsaltyfantastic

"Salty oyster with sweetness and a smooth finish."

saltysweetsmooth

"It's the mix of river water and bay water which gives Lynnhaven oysters their salty—but not too salty—savor. The flavor and texture are still unsurpassed."

saltybalanced salinityunsurpassed

About the Farm

Pleasure House Oysters

Est. 2010

Founded by the Ludford Brothers (Chris Ludford and family) in 2010, named after the historic 'Ye Old Pleasure House' tavern started by colonist Adam Thoroughgood. Chris's family has been involved in commercial fishing for generations dating back to the 1700s.

Cultivation Method
bottom culture
Visit Farm Website →

History & Background

Lynnhaven oysters were once reserved for European royalty in the 1800s and were among the first meals had by European settlers in 1607. In Jamestown, settlers came across natives roasting oysters and feasted on them, with George Percy recording they were 'large and delicious.' By 1990, oyster populations were down to 1% of historical levels, but restoration efforts have revived the river and its oyster farms.

Historically considered the best oysters in the world, exported to European royalty. The Lynnhaven River was closed to shell fishing in 2006 due to bacterial contamination but has since been restored. Pleasure House Oysters is dedicated to restoring the reputation of legendary Lynnhaven oysters.

Did You Know?

  • Named after 'Ye Old Pleasure House,' a colonial-era tavern that was never officially named to avoid taxation
  • Only harvests approximately 1,200 oysters per week as a boutique operation
  • Offers unique 'Chef's Table' tours where diners eat oysters while standing knee-deep in the Lynnhaven River
  • Featured in In A Half Shell's '10 Most Memorable Oyster Slurps of 2013' for being 'oyster porn' worthy