Oyster Cult

Where you can land the oysters coveted by top chefs

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sland Creek Oysters aren’t a secret any more among those who admire the finer things in life; farmed year-round in Duxbury Bay, they’re snatched up by high-end restaurants all over the country for their large size, perfect shape, and just-right brininess; Island Creek’s oysters have been served at Le Bernardin, the French Laundry, and the White House. But here is something you didn’t know: The company has a casually operated retail store in the shack that serves as its office, even more hidden by the fact that the sign outside says not “Island Creek Oysters,” but “Bennett Lobster & Seafood.” Take some home and savor them, knowing they take two years to grow in cages suspended in the bay from the time each May that seeds are brought back from the hatchery in Maine where they’re induced to spawn. Now they can take a shortcut to your table.
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An adult oyster can filter up to 50 gallons of water per day.

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