Grassy Oysters

A high-salinity Maine oyster from the New Meadows River in Brunswick, grown in surface cages and tumbled for a deep cup. Bold brine, a grassy middle, and a dry, nutty finish.

A legendary Southern Puget Sound oyster known for exceptional sweetness and rich, buttery texture. Plump creamy-yellow meats with low salinity, watermelon rind notes, and the distinctive full-bodied South Sound character.

Pacific oyster farmed by the famed Kelly family in Galway Bay's mineral-rich waters. Exceptionally creamy with mild brine, grassy cucumber notes, and stunning purple-striped shells with pure white meat.

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 Pacific Northwest oyster from southern Puget Sound's nutrient-rich waters. Medium to large with tender, plump meats. Mild brine balanced with sweet richness and a crisp finish of melon and cucumber.

Sustainably farmed Peconic Bay oyster with medium brine and distinctive iron-rich minerality. Aquatray cultivation yields clean shells and silky, firm meats with complex grassy sweetness and a buttery, vegetal finish.

A small, beach-raised Pacific oyster from Dabob Bay in Washington's Hood Canal. Sweet and savory with melon and cucumber notes, in a hard shell that shucks cleanly.

A deep-cupped oyster from Wareham, Massachusetts, sold as the house brand of Wulf's Fish. Bold salt and a little sweetness, with butter, celery and eelgrass on a long finish.

Raised in deepwater offshore cages around Les Îles-de-la-Madeleine, Quebec. Intensely briny with a sweet, subtle finish. Firm, meaty, and exceptionally clean with consistent quality.

Bag-to-beach Pacific oyster from Little Skookum Inlet's nutrient-rich waters. Deep-cupped with plump, buttery meat, mild brininess, and distinctive sweet collard greens flavor finishing with melon notes. Beautiful ruffled purple shells.

A farmed South Carolina oyster from Steamboat Creek at the north end of Edisto Island, sold mostly to Charleston restaurants. A medium, deep-cupped oyster with plump meat, a salty start and a sweet finish. Not the Steamboat oyster of Washington State.