Oysters, oh là là. These briny little buggers are a cornerstone of our raw bar, and the reason for many a happy customer. Whether you like them ice-cold with a squeeze of lemon or drenched in mignonette, knowing when to eat oysters makes a world of difference.
Or does it? You may have heard the old-school rule: only eat them in months with an “R.” But does that myth still hold water? Let’s crack the curious case of this seafood superstition.
The “R” Month Rule: Fact or Fiction?
For centuries, folks believed oysters were only safe from September through April; the cooler months with an “R.” Warmer months were thought to bring higher bacteria levels and mushier, spawning oysters.
That all tracks. But we live in the world of the future now, and modern oyster farming and refrigeration have changed the game.
What about the Summer? Welcome to A Fresher Future
Thanks to triploid oysters (a fancy way of saying they don’t spawn), plus advanced cold-chain transportation, fresh oysters are now available year-round without the risk or the textural weirdness.
That means you can enjoy sweet, creamy winter oysters and briny, plump summer oysters whenever the craving strikes.
Seasonal Oyster Flavor: What Changes Throughout the Year?
- Winter & Spring: They’re at their firmest and sweetest, plumped up from cold waters.
- Summer: Warmer waters bring a creamier texture and a more pronounced brine.
- Fall: The ultimate balance—full-bodied with a fresh, oceanic snap.
How to Enjoy Your Favorite Food Year-Round
No matter the season, quality matters. Stick to reputable spots like P.J. Clarke’s, where oysters are shucked to order and as fresh as the tide. Check out our Raw Bar and see what’s on deck today.
Your Next Dozen Awaits at P.J. Clarke’s
Forget the “R” month rule—they’re always in season at P.J. Clarke’s. Whether you’re craving a midday dozen or a late-night seafood fix, our menu’s got all the oysters you can handle.
Make a reservation to enjoy the best seafood in any city, but specifically Philadelphia.
