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BEST OYSTER BARS IN THE USA

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  21.09.2018

Gilhooley’s Raw Bar

Located in the middle of a dirt-and-shell parking lot, with an aging boxcar bisecting the building, this rustic seafood shack serves superb shellfish supplied by Misho’s Oyster Company, a large Texas processor. In addition to its fresh raw Gulf oysters, the bar is also popular for a barbecued dish called Oysters Gilhooley: fresh oysters topped with garlic-butter and Parmesan cheese, then smoked in a pecan-wood fire pit. 222 9th St.; 281-339-3813.


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  21.09.2018

Thames Street Oyster House

In 2011, Candace Beattie brought to Fells Point -- a historic waterfront Baltimore ‘hood -- what should’ve been there all along: a casual seafood spot with a terrific raw bar program. You’ll have your choice of local Chesapeake Bay oysters, plus plenty of New England, Canada, and West Coast varieties, like Kumamoto out of Washington’s Oakland Bay, that’ll contrast those simple, buttery local flavors. If you’re staying for more than the raw selection (and you should, because there’s a pan-fried crab cake sandwich...

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  21.09.2018

Taylor Oyster Bar

The Taylor family is famous in these parts, having harvested shellfish in the Puget Sound for over a century. Their oyster bars -- including outposts in Bellevue, Bow, and three in Seattle -- do not mess around, so you shouldn’t either: Just get in there and order up a beer from their impressive list plus a variety of whatever they’re pulling out that day, from the famous Kumamotos and more obscure Shogoku styles, to local Pacifics and Olympias. They’ve also got geoduck, but do yourself a favor: Don’t get...

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  21.09.2018

Swan Oyster Depot

It is so damn old school. It doesn’t look like much from the outside. Tourists flock. The lines at lunch are too long. It’s only bar seating. Tough shit. This open-since-1912 SF legend is past an institution and on its way to hallowed hall territory, and it’s not just because of history, but also because it continues to serve some of the best raw seafood in the city, including an oyster selection that is impressively varied, and its famous twice-cracked crab, which you can plunge in a special sauce, which...

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  21.09.2018

Peche

The NOLA ode to Gulf seafood was a relative newcomer when its unconventional spins, most notably with the tip-to-tail fish dish, earned Peche -- and its chef, Ryan Prewitt -- James Beard awards. But the simple raw bar is just as impressive as its hot dishes, bringing a wide selection of oysters from across the country to a region known for being passionately dedicated to its own huge, briny bivalves. Those are, of course, readily on order, but so are the famous crisp, cuke-flavored Blue Pools from Washington...

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  21.09.2018

Tomales Bay Oyster Company

Located an hour outside San Francisco, this historic oyster destination is essentially a celebrated picnic spot overlooking Tomales Bay, where many of the oysters are farmed. Oysters can be purchased by the dozen or in bags of 50, and are served accompanied by shucking knives and gloves, lemons, limes and Tabasco. 


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  21.09.2018

Boss Oyster

This rustic waterfront spot, which has been family-owned for more than 20 years, has a private oyster harvesting boat that gathers the shellfish from the bay five times a week. The Apalachicola Bay oysters are fantastic raw or baked with bacon, jalapeños, Colby cheese and hot sauce.


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  21.09.2018

Acme Oyster House

The neon sign that reads “Waitress Available Sometimes” and checkered tablecloths are part of the down-home appeal of this popular 100-year-old oyster house. The restaurant offers superfresh oysters harvested from local waters and served four ways: raw, chargrilled, deep-fried with creamy remoulade, and as a shooter: in a shot glass with vodka and hot sauce. 


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  21.09.2018

Island Creek Oyster Bar

This casual oyster bar in the Hotel Commonwealth is co-owned by Skip Bennett, founder of Island Creek Oysters, the Duxbury Bay oyster farm that supplies some of the country’s best restaurants. Co-owner and chef Jeremy Sewall serves stellar seafood dishes and offers a raw bar that showcases the magnificent, super-briny Island Creek oysters. Sewall also cooks next door at the stylish Eastern Standard Kitchen & Drinks.


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  21.09.2018

Hank’s Oyster Bar

Chef-owner Jamie Leeds worked with Dragon Creek Aqua Farm to develop the Hayden’s Reef, the restaurant’s signature meaty oyster that has a mild, sweet flavor and light brine. At the 65-seat flagship of her mini empire, Leeds offers six types of raw oysters from the East and West coasts as well as perfectly fried oysters and prized Ipswich clams from Massachusetts. Other popular dishes include a broiled soy-garlic glazed sablefish, and tender molasses braised short ribs. 


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  21.09.2018

Merroir

It takes effort to get to Merroir, the tasting space from the Rappahannock Oyster Co. folks. You have to skip out on DC’s Rappahannock Oyster Bar or bypass Richmond’s Rappahannock, the upscale spot from the team, and take a winding, one-hour drive. But going to the Topping spot lets you return to the basic of these restaurants: You’ll be seated on a patio staring out at the Rappahannock River, where the crew grows its oysters. The small-plate menu has seasonal goods, like pan-seared scallops, plus a delicious...

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  21.09.2018

Matunuck Oyster Bar

After earning a master's in aquaculture and fisheries technology from University of Rhode Island, Perry Raso took out a one-acre lease in RI’s Potter Pond. That was 2002. He now has seven acres, two oyster varietals -- Matunuck Oysters and Potter Moon Oysters -- and, since 2007, an oyster bar whose dock juts into the pond where Raso hauls out his Rhody oysters. Continuing the mission of promoting local seafood and sustainability, the bar serves its own small, light oysters alongside others from RI, so diners...

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  21.09.2018

Marshall Store

As you get up to Tomales Bay, you will be tempted to stop at one of the other great oyster bars you can hit before you get to the Marshall Store on Route 1. Don’t. Marshall is the smallest, and the best: One of America's best seafood shacks, it's just a tiny little storefront from which you order oysters pulled from the bay in one of six styles. Our move is to get a dozen fresh, and then sample all the others (Chorizo will blow your mind, and the Kilpatrick with bacon and Worcestershire might even be better)...

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  21.09.2018

The John Dory Oyster Bar

Star chef-restaurateur duo April Bloomfield and Ken Friedman of the Spotted Pig gastropub oversee the restaurants at the super-hip Ace Hotel, including this boisterous corner seafood joint. Here, Bloomfield serves pristine raw oysters from both coasts, as well small plates like Italian crudo and arctic char pâté on house-made Parker House rolls. The chef also has an incredibly rich take on a classic, creamy oyster pan-roast served with uni-buttered crostini. 


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  21.09.2018

Neptune Oyster

This casual North End seafood spot specializes in East Coast oysters, offering nine varieties daily accompanied by the classic horseradish cocktail sauce and a Prosecco-based mignonette. The fantastic chef Michael Serpa offers playful preparations like Neptunes on Piggyback—crispy deep-fried oysters served with Berkshire pork and pistachio aioli—but the restaurant’s most popular dish is the spectacular seven-ounce Maine lobster roll. The sandwich is offered classic- (cold with mayonnaise) or Connecticut-style...

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  21.09.2018

The Ordinary

Housed in a 1920s-vintage bank building, chef Mike Lata’s oyster hall has 22-foot ceilings, majestic cathedral windows and a kitchen that’s located in the former vault. The restaurant tweets its daily selection of East Coast oysters and regional house favorites like Capers Blades and Otter Island Wilds from South Carolina. Lata creates his own versions of low-country seafood classics, including baked Otter Island oysters with bottarga butter, and crispy oysters with beef tartare. 


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  21.09.2018

Maison Premiere

Since it opened as a cocktail and oyster haven, the NOLA-inspired Maison Premiere has expanded to a full seafood-based menu. Which is great and all, but you’re still coming for the amazing cocktails (the program was James Beard-nominated in 2014) and the extensive East Coast oyster lineup. The 25-strong list ranges from Massachusetts’ Wellfleets to Virginia's Shooting Point Salts. If you can elbow your way through the hordes for happy hour, do. It’ll be the best price-for-selection deal you can find in NYC...

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  21.09.2018

L&E Oyster Bar

This ultra-chill Silver Lake bivalve oasis is divided into two levels, but when it comes to ordering, go big and hit three levels courtesy of the mega seafood tower, which pairs 12 East Coast varietals with a dozen from the west coast, plus mussels, shrimp, and caviar. For lesser appetites, or those who don't want to waste precious belly space on non-oysters, there's a daily dozen that includes four each of three different oysters, plus a boozy upstairs happy hour featuring $12 half-dozens of the daily oyster...

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  21.09.2018

Indian Pass Raw Bar

Indian Pass Raw Bar is located halfway between Apalachicola and Port St. Joe. In other words, it is smack in the middle of nowhere. If you did happen to be traveling through this particular stretch of the Florida Panhandle, you would drive right on past. It’s a faded, boxy building with clapboard siding and a peaked roof, formerly housing the company store run by the current owner Jimmy Mac’s grandmother. Drive slowly down these county roads so you can find the spot and stop in for a few dozen. Don’t expect...

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  21.09.2018

Elliott’s Oyster House

Located on Seattle’s Pier 56, this waterfront restaurant sources its sustainable oysters from local growers and offers more than 30 varieties every day, including buttery Kumamoto oysters that are cultivated in Washington’s Oakland Bay and South Puget Sound. The staff members at Elliott’s also volunteer their extra time to help seed, tend and harvest the oyster beds of a local community shellfish farm.


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  21.09.2018

Casamento’s

Locals adore this little oyster-centric family-owned restaurant on Magazine Street not just for its lived-in feel and historic cred—it’s been around for more than 90 years—but for its Louisiana oysters, which are served raw, fried, stewed and more. Shuckers pull oysters out of a metal cooler and serve them simply with horseradish, Tabasco and a wedge of lemon. The famous oyster loaf is a tottering pile of fried oysters tucked between thick slices of buttery pan bread. 


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  21.09.2018

GT Fish & Oyster

This upscale River North favorite from Giuseppe Tentori (he's the GT) does a lot of things well, from poke to fish tacos, and from po'boys to expensive caviar service. But it also offers the best oysters in the city, which represent varietals from all over the US. You can get 'em in salads or fried up on sliders, but given the freshness, there's no need to do anything but slurp. Get them a la carte, or as part of a build-your-own seafood tower, where they can be paired with lobster, mussels, snow crab, or...

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  21.09.2018

Grand Central Oyster Bar

The OG of the East Coast oyster scene has sat deep in the belly of Grand Central since 1913, and, while its neighbor is now a Shake Shack, the dramatic, tiled & arching ceiling, commuter-filled bar seats, and famous oyster stew are still all old-school New York. And with a 30+ oyster selection -- the best in the city -- an impressive booze list, plates that draw from the best of Northeastern seafood and beyond (think ginger-steamed sole filet or grilled Maine scallops), and that same, 100-plus-year-old...

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  21.09.2018

Gilhooley's

When you sell as many oysters as Gilhooley’s does, you don’t have to bother with trivial things like fancy ice, or refrigerators, or what not. You just pull the oysters out of the water, bring them over to patrons, and serve them right from the bag. Or you can opt for the namesake special (which we put on our iconic American foods list), which features roast oysters brushed with garlic butter and Parmesan, and then tucked into an oak and pecan-wood BBQ pit until the crust bubbles. Do yourself a favor -- go...

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