Oysters with Stout

The classic Atlantic oyster. Crisp, briny, with mineral notes and a sharp, clean finish.

Maine's finest. Dense, powerful oysters with thick shells, firm ivory meats, and a balanced flavor of strong brine, subtle sweetness, and mineral complexity.

Historic Pacific oyster from Drake's Estero in Point Reyes National Seashore. Intensely briny with earthy, mushroomy notes and bitter herb finish. Bottom cage cultured in pristine waters until farm closure in 2012.

The signature California oyster from Tomales Bay. Rich and sweet with creamy, buttery texture, balanced brine, and a slightly smoky finish.

The flagship of New England oysters. Briny and buttery with firm meat, vegetal richness, and a distinctive lobster-stock finish.

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 Maine institution. Large, powerful oysters with rock-hard shells, plump firm meats, and clean briny-sweet flavor with lemony zest.

The definitive Pacific Northwest oyster with stunning black and purple shells. Beach-raised in Samish Bay and finished in Penn Cove, these award-winning oysters deliver firm meats, bright brininess, and a distinctive crisp cucumber finish.

A tumbled Pacific oyster from South Puget Sound's Hammersley Inlet with extraordinary creamy richness and deep, funky earthiness. Flavors of wild mushrooms and umami make this the foie gras of the coast—an acquired taste for adventurous oyster lovers.

A wild Long Island oyster with bold, briny character. Heavy shells, meaty texture, complex mineral and metallic notes with cucumber undertones.