EAST COAST
Beausoleil, New Brunswick, Canada
These are entry-level East Coast oysters, lightly flavored with a delicate brine taste and a whisper of earthiness. “Oystermen cut through 4 feet of ice to harvest Beausoleil,” Palicki says. “And the colder the water, the sweeter the seafood.”
First Encounter, Massachusetts
These oysters are new on Shaw’s menu. LaHaie describes their flavor as “buttery,” with a lot of dimension and a pleasing texture. The richness pairs expertly with a crisp, clean vodka martini.
Old 1871, Virginia
Virginia is one of the largest U.S. oyster producers, and according to Tentori, Old 1871s are “medium-size, plump, salty and delicious.” To pair, he suggests “Gose beer, very light and crisp with notes of coriander, salt and citrus that work perfectly with salty East Coast oysters.”
Naked Cowboy, New York
You guessed it — these oysters are named after the Times Square minstrel. As Palicki notes: “The name is catchy. Sex sells. Everybody wants them on the menu.” They’re Manhattan’s biggest seller; for us, they seemed a touch, um, fleshy.
Belon, Maine
Grown from a French seed, these oysters are remembered fondly by chef
Matthew Kirkley of L20 as being “strong and coppery. I drank Muscadet-Sèvre et Maine: My favorite oysterwine pairing of all time.” Our most intense oyster experience was also eating Belons, which are dense, almost crunchy and unforgettable.