People across the country have argued about the best oysters in the world for more than a century – and we’ve been in the middle of it since 1884. From NY to Philly to DC – our raw bars are run by people who live for brine and snap, with daily East Coast sourcing served within 24 hours and a knack for pairing the right shell with the right pour.
Tastes From Different Tides
Every coast tells its own oyster story, so how do they differ? Cold northern waters yield briny, mineral shells, while temperate bays lean sweeter, with melon or cucumber hints noted. The Pacific varieties can run creamy and lush, and European flat oysters are bold, coppery, and long-lasting. Think of it as a tour of oyster regions – each tide writing its own oyster flavor profiles.
At P.J. Clarke’s, that knowledge is our power. Our shuckers pull from trusted purveyors like Blue Island, Island Creek, Fisher’s Island, Rappahannock, War Shore, and Local 130 – names that care about clean beds, careful harvest, and sustainable supply. We keep the selection rotating, and we’ll talk you through the lineup and recommend the pairing that lifts the taste and texture.
What’s On Our Menu
Across our Raw Bar menus, you’ll find East Coast oysters by the half dozen or dozen – a rotating selection shucked to order at every bar. We also serve baked and broiled favorites where offered: Oysters Rockefeller; Parmesan & Garlic Broiled Oysters, and the Crispy Oyster St. Mary in Philadelphia; and Oysters Antonella at Sidecar in D.C. Ask your server for today’s beds and preparations.
Here’s what to expect:
- Briny & crisp: cold‑water North Atlantic and New England beds; clean salinity and firm texture
- Mineral & savory: Long Island Sound and the Gulf of Maine; seaweed notes with a granite‑like finish
- Sweet & cucumber: Mid‑Atlantic and Chesapeake bays; softer salinity with melon or cucumber hints
- Plump & lightly sweet‑saline: Southern Atlantic beds; rounder texture with a gentle brine
The World’s Oysters
Oyster culture stretches across time and continents. France reveres the flat Belon for its bold, tidal punch; Japan’s Kumamoto runs petite and plush; Australia’s Sydney Rock is famed for depth and sweetness. Wherever you enjoy this refined seafood delicacy, the fundamentals for great oysters hold – cold chains, clean estuaries, careful handling, and shuckers who respect the hinge.
Back in our dining rooms, that global respect shows up as discipline. We source daily from coasts we know, we ice and store by the book, and our “Oyster Lady,” Maria, loves helping first‑timers find a favorite. Consider this your oyster guide: tell us whether you like briny, sweet, or mineral, and we’ll map you to the right dozen.
Let the Good Stuff Hit the Ice
Oysters love company. Host a Private Affair at P.J. Clarke’s across any of our locations – from New York to D.C. to Philadelphia – and we’ll build a raw bar offering that suits your crowd and palette. Complete with expert shuckers, champagne on ice, and the kind of service that’s been our signature since 1884.
We can tailor menus, add pairings, and keep the platters moving until the stories get good. Ready to plan it? Make a reservation – the oysters will be here, as fresh as the day.
