Rappahannock Oyster Bar

With current oyster harvests in the Bay unable to satisfy worldwide demand, the Virginia oyster has taken a back seat to more readily-available oyster varieties, such as those harvested from the Gulf of Mexico and along the Northeast and West coasts, as well as those imported from abroad. And so, an entire generation of consumers has been deprived of enjoying what is arguably the greatest tasting oyster in the world. Foreign oyster varieties, like Crassostrea gigasand Crassostrea sikamea (Japanese oysters), now dominate the world market. France, Australia, New Zealand, even our West Coast, all depend on a foreign oyster. Efforts are even being made in the Bay area to introduce the fast-growing Chinese oyster (Crassostrea ariakensis) to boost lackluster harvest tallies. Loyalty to our native oyster (Crassostrea virginica) and appreciation for regional distinction have fallen by the wayside. Effectively, Bay oysters have gone from being asked for by brand to being ordered blindly. Which brings us to our goal: Make Bay oysters consistently available, allow customers to once again appreciate the unique flavors of the Chesapeake Bay region, and sit back as the tide builds. For your part, the next time you order oysters, order them by name: Rappahannocks, Stingrays, Snow Hills, Olde Salts. And if the restaurant doesn't serve them - tell 'em to give us a call