The lineup
We buy direct from named farms and tell you exactly where each oyster grew — the water, the method, the salinity. When a farm doesn't publish a number, we say so instead of making one up.
These are oysters we've brought in. Which one is coming next gets announced with each order.
Lilliwaup Oyster Co · Hood Canal, WA · est. 2013
Young and fresh, a hint of cucumber on the finish. Crisp yet briny, with minerality and a touch of sweetness. Grown on a spring-fed beach with more than a dozen cold natural springs.
Baywater Shellfish Company · Hood Canal, WA · est. 1990
High salinity with succulent umami and a cucumber finish. Raised at the mouth of Hood Canal in 60 feet of cold, fast-moving water, alongside pioneering kelp farms.
West Passage Oyster Co · Narragansett Bay, RI · est. 2016
Full oceanic mineral saltiness with a rich umami finish. Clean, bright, buttery, with deep round cups. Tumbled constantly by wind and waves off the John Chafee Nature Preserve.
White Stone Oyster Co · Chesapeake Bay, VA
Sweet mushroom and vegetal notes up front, a salty miso finish. The site was chosen for its blend of sweeter fresh water and strong salinity, just north of the Rappahannock.
Hog Island Oyster Co · Tomales Bay, CA · est. 1983
Plump, rich, sweet Pacific oyster with a slightly smoky finish and notes of melon. Grown in cool, clean, plankton-rich water.
Each group order comes with the story of the farm behind it. Get on the list and you'll hear which oyster is coming in next.