Island Creek Oysters (Duxbury, Massachusetts)
Why they’re delicious: I’m slightly biased but these are the perfect example of a Northern East Coast oyster: a hit of seawater to start off, followed by a note of grassiness and an almost sugary sweetness at the end. The meat is firm with a slight crunch, and the oysters have a consistently lovely, teardrop shape.
Where you’ll find them: Island Creek Oyster Bar and Row 34, Boston; Next, Chicago; Pêche, New Orleans
Point aux Pins (Bayou La Batre, Alabama)
Why they’re delicious: One of the first farm-raised oysters from the Alabama Gulf, these family grown oysters are helping to reinvigorate that area’s oyster industry -- and they’re changing the way we think about Gulf oysters in the process. The sweet, meaty bites have a faint brininess but only grow to about two inches -- a rarity in Gulf bivalves, which usually come as big as a hand.
Where you’ll find them: Hot and Hot Fish Club, Birmingham; Reef, Houston