Shallow Cupped Shell Oysters

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

The aristocrat of American oysters. Intensely briny and ocean-forward, with firm, full meat and a remarkably clean finish. Chincoteague is the appellation, the name for oysters from the bays around the island; Rappahannock Oyster Co. sells the ones it grows there under its own brand, Olde Salt.

Farmed in floating cages in Ninigret Pond, Rhode Island. Distinguished by pale golden shells and creamy, golden flesh with a sophisticated flavor profile featuring strong initial brine, distinctive buttery notes, and a delicate sweet finish.

Classic East Coast oyster with high salinity and pronounced minerality. Medium-sized with a chewy texture, delivering briny, vegetal flavors and a clean, crisp finish.

Distinctive PEI oyster with moss-green shells and briny, seaweed-like flavor with refreshing citrus and lime finish.

Canadian icon. Bright salinity, plump meat, crisp and clean.

Wild-harvested and farmed oysters from Rhode Island's historic Narragansett Bay. Long and skinny with shallow cups, these oysters deliver strong brine with earthy, mineral notes and a clean finish that reflects the challenging bay conditions.

A beach-grown Pacific oyster from Hogum Bay on the Nisqually Delta in southern Puget Sound. Plump, buttery, and sweet with a bright brininess, in a fast-grown, fluted shell.

The rare native Pacific treasure. Tiny but mighty, with intense copper, sweet cream, and celery salt flavors in a firm, creamy bite.

A savory Rhode Island oyster from Narragansett Bay. Intensely sweet and creamy with pleasant saltiness and a clean finish. Deep-water suspension cultivation produces tender meats full of spirit and finesse.

Original 'astronaut oysters' from San Juan Island. Delicate, sweet, and creamy with fine shells. Suspension-grown to never touch the bottom, creating exceptionally light texture and mild flavor.