There’s something about a good oyster – something that calls for the kind of conversation that doesn’t need to be rushed. It’s the sound of the shell cracking, the smooth pour of your drink, and that moment when you take the first bite. East Coast and West Coast oysters each bring their own distinct flavor profile to the table.
While oyster lovers might debate which coast does it best, we don’t leave it up in the air. At P.J. Clarke’s, we proudly serve only East Coast oysters – chosen for their freshness, flavor, and proximity to our kitchens. But what exactly sets them apart? Let’s take a closer look at the difference between East and West Coast oysters – and why we believe our pick is the best plate in the house.
#1 East Coast Oysters
East Coast oysters are all about clarity. They come with a briny punch, a nod to the Atlantic waters they call home. Blue Point, Island Creek, Wellfleet – each brings a firm texture and a mineral edge that’s clean and unapologetic. These oysters grow more slowly due to colder waters, which gives them a denser meat and a more concentrated flavor.
They’re the oysters for those who appreciate the simple honesty of seafood, served as it should be – cold, fresh, and natural. When comparing East Coast and West Coast oysters, the difference is clear: East Coast oysters usually have a sharper, saltier taste with hints of seaweed or iron, paired with a leaner, longer shell. Their flavor is often described as bold and bracing – the kind that awakens the palate and finishes crisp.
#2 West Coast Oysters
West Coast oysters, on the other hand, have earned a reputation for their delicate, complex flavor profiles. Grown in the Pacific waters, these oysters often have rounder, deeper shells and a creamy texture, with tasting notes that lean sweet – think hints of melon, cucumber, and even a buttery finish. They’re beloved by many for their smooth mouthfeel and subtle, lingering finish.
But while West Coast oysters have their fans, you won’t find them on the menu. We don’t serve West Coast oysters at any of our locations. Why? Because freshness matters. We believe oysters should come straight from the water – not from across the country. We don’t want the oysters traveling on a plane to get to us.
By choosing only East Coast oysters, we stay true to what matters most: local, high-quality seafood that’s served at its peak. It’s a standard rooted in tradition, taste, and a deep respect for the coast we call home.
From Coast to Connection
Whether you’re new to oysters or a long-time fan, there’s something grounding about where – and how – you enjoy them. At P.J. Clarke’s, the oysters are handpicked, but the connection is what stays with you.
There’s a kind of rhythm here: the shuck of the shell, the pour of the drink, the clink of a glass. It’s less about what’s on the plate and more about the tradition that surrounds it – a tradition that’s been in the making for well over a century.
A Legacy on Ice
The next time you find yourself at our K Street Raw Bar, take a moment to appreciate the details: the quality of what’s on ice, the care in the preparation, and the history of the space itself. Oysters, whether wild or farmed, may come and go with the tides, but the feeling of sitting here, a part of something timeless, is constant.
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Make a reservation and pull up a chair. We’ve already picked the coast – now it’s your turn to pick a plate.
