Oysters with Dry Martini

Aquatray-grown Cape Cod oyster with thick shells and plump, savory meats. Crisp and salty with rich umami flavor, prominent brininess, and clean mineral finish. Named for a boulder on the beach where they're cultivated.

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.

One of the most famous oysters from Long Island. Large and robust with heavy, gnarly shells. Intensely briny and metallic with a bold, wild character. Not for beginners—these are big, strong, and unapologetically uncouth.