Raw on the half-shell
Shuck over a bowl and keep the liquor. Six per person as a starter. Serve on crushed ice with a lemon wedge and mignonette — shallot, red wine vinegar, cracked black pepper. Do not drown a good oyster in cocktail sauce.
Shellfish
Oysters, on the ice.
A rotating selection of East Coast oysters at the counter. Ask which ones are eating best today.
I From the counter
About the oysters.
The town is named for the oyster, so an oyster counter in Oyster Bay ought to be worth the name. Our selection rotates with the season — everything arrives tagged, dated, and traceable to the farm.
We sell them alive in the shell, by the dozen. Ask which one is eating best — the answer changes with the season, the water temperature and the farm.
Shucking service at pickup for parties — call ahead for large orders.
At a glance
SelectionEast Coast · rotates with the season
SoldBy the dozen, mix and match
TraceabilityFarm tag on every batch
ShuckingAvailable at pickup — call ahead for large orders
Life on ice5 – 7 days, closed shell, refrigerated
Cooking notes
How we’d cook it.
Grilled Rockefeller
Live oysters cup-down on a hot grill. When they open, about two minutes in, top with a spoonful of butter, spinach, Pernod and breadcrumb. Another 90 seconds. Eat with a small fork.
More from the case
While you are here.
Hold one for me
Call the counter.
Call ahead for special cuts, dry-aged selections, whole-animal items and holiday standing orders. We will have the order waiting with your name on it — that is the counter conversation behind every cut.