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 · Farmed & wild
Oysters, shucked on the ice.
Long Island oysters at the counter every day. Blue Point and Peconic Bay selections, and rotating specials from Cape Cod and PEI when the local season sleeps.
I From the counter
About the oysters.
The oyster bed is the reason the town exists, so an oyster counter in Oyster Bay ought to be worth the name. Blue Points and Peconic Bays from Long Island farms come in three to four times a week. Cape Cod Wellfleets and PEI Malpeques show up in winter when local supply thins. 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 that morning — the answer changes with the season, the water temperature and the farm.
Shucking service at pickup for parties. Give us 24 hours’ notice for anything over five dozen.
At a glance
SourcesBlue Point · Peconic Bay · Wellfleet and Malpeque in winter
SoldBy the dozen, mix and match
TraceabilityFarm tag on every batch
ShuckingAvailable at pickup — 24 hours’ notice for 5 dozen or more
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.
24 hours’ notice for special cuts and dry-aged whole loins, 48 for whole-animal items and holiday standing orders. We hold the case for the order with your name on it — that is the counter conversation behind every cut.