April 21st, 2008
On six acres of Dyers Creek, one of the most remote peninsulas in Virginia, Jack White grows the most beautiful and robust oyster on the Chesapeake. Lovingly tended by White, New Points develop indestructible shells that seem almost like bottomless pits: the oyster keeps going down, down, all the way to the end of the […]
April 21st, 2008
If you ever dreamed about growing oysters in some romantic tidewater paradise, Snow Hills will fit your fantasy. Grown north of Chincoteague in the Maryland end of Chincoteague Bay, Snow Hills are an improvement on the famous Chincoteague Salts. Farther up the bay, they get a little less ocean water, giving them a perfect (to […]
April 1st, 2008
Yes, Blue Points, that most abused of oyster appellations. But not just any Blue Points. After a century of exile, real Blue Points are once again growing in their ancestral home—Long Island’s Great South Bay. Thank Chris Quartuccio, who used to make his living diving for wild oysters in Long Island Sound. A huge set […]
April 1st, 2008
Dennis, a town on the flexing bicep of Cape Cod, grows some of its most quintessential oysters—briny, rich, and supple, like a well-seasoned tenderloin. Grown by John and Stephanie Lowell of East Dennis Oyster Farm, these deep-cupped bivalves give you everything you’d expect from a Wellfleet—more reliably. In fact, they won Best Oyster at the […]
March 24th, 2008
The Oyster Company Raw Bar and Grill 202 Depot Street, Dennisport, MA; 508-398-4600 I have a special place in my heart for restaurants that serve their own oysters. That’s the case with this Cape Cod gem, called “The best oyster bargain in Massachusetts” by the Boston Globe. Owner Gerry Bojanowski keeps the twisting zinc bar […]
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