Oysters with Ipa

Expertly farmed Maine oyster known for pristine flavor and deep cups. Briny and fresh with clean salinity, grown slowly by dedicated aquaculturalists in cold Maine waters.

Beach-grown Pacific oyster from Washington's Willapa Bay. Firm and meaty with intense, robust flavor featuring high brininess, natural sweetness, and a distinctive mineral-melon finish.

The largest of Taylor Shellfish's tide-tumbled Pacific oysters from Washington State. Bold, briny, and savory with a sweet finish, plump texture, and deep cups filled with generous liquor.

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.

Large, deeply cupped Pacific oyster from Discovery Bay, Washington. Intensely briny with herbaceous spinach/kale notes and a distinctive umami finish reminiscent of aged beef or dried nori. Complex and bold.

Hand-harvested intertidal oyster from Plymouth's historic mudflats in Cape Cod Bay. Meaty and briny with a buttery, bisque-like richness. Thick shells and firm texture from cold Massachusetts waters.

Large, deep-cupped oyster from the Noank River in Connecticut. Highly briny with a sweet finish and wonderfully firm texture. A slightly lighter, more accessible cousin to the famous Mystic oyster.

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.

Bottom-planted Maine oyster from the Scarborough River nature conservancy. Known for distinctive moss-green shells and hearty meat with a fantastic balance of brine and sweetness, finishing with unique bitter green olive notes and silky texture.

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.

The definitive Pacific oyster. Firm, briny meats with bright cucumber and umami notes, finished clean and steely.

A powerful, full-strength oyster from Rhode Island's Narragansett Bay. Intensely briny and mineral-rich with a luxurious buttery, umami finish. Grown in oceanic conditions using rack and bag methods with tumbling.

Cold-water Pacific oyster from the inland waters of Washington and British Columbia. Tray-raised with distinctively briny, metallic flavor balanced by subtle sweetness and clean mineral finish.

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.