Direct to Chef
Skip delivered his first bag of Island Creek Oysters to the back door of Cambridge’s East Coast Grill back in 2001. At the time, he was simply trying to regain some business in the aftermath of September 11th. But the chefs there appreciated that he’d driven their order all the way up from the waterfront and they asked him to bring more bags the following week. Since then, our Direct-to-Chef program has expanded to include over 60 restaurants in the Boston area and we now have trucks that deliver along the Northeast corridor and down to New York weekly. We also ship overnight directly to restaurants across the country via FedEx. The program has grown up a bit since Skip made his first delivery but our commitment stays the same: fresh product delivered straight to your kitchen within 24 hours of pulling it out of the water. Check out our product list for an idea of what we sell. It changes frequently depending on the tides and growing cycles, so feel free to call us anytime to see what our growers are harvesting this week.
With a burst of salinity up front followed by notes of moss, butter, and eel grass the Island Creeks slide home with a robust, sweet finish. The quintessential New England oyster in taste, texture, and presentation.
Island CreeksDuxbury, MA select - regular Info
Bounty of the famous Buzzard’s Bay and one of the first non-Duxbury oysters we offered, the Peter’s Points get a lot of their flavor from the beautiful jade-colored algae that decorates their shells.
Peter's PointsOnset, MA petite - regular Info
We are absolutely convinced that these are the best oysters coming out of the Chesapeake Bay. Grown in the relatively cold, salty water of an uninhabited island up by Maryland, Misty Points are like no other Virginia oyster you’ve experienced.
Misty PointsPope's Bay, VA petite - regular Info
Everyone knows Wellfleets, but what everyone doesn’t know is that there are good Wellfleets and there are not-so-good Wellfleets. Guess which ones we have? If you said, “the best” you are correct.
WellfleetsWellfleet, MA petite - regular Info
The Chathams have everything you could ask for in an oyster: deep cup, round shape, good texture and a rugged, beautiful flavor profile that mirrors the famous, shark-infested waters from whence they came. Don’t worry, they don’t bite.
ChathamsChatham, MA petite - regular Info
Grown just a few miles across the Bay from the Island Creeks we like to tell people that a Rocky Nook smells like one of our oysters, but doesn’t taste like one. They are milder and sweeter than ICO’s because they are grown near the Jones River.
Rocky NooksKingston, MA petite - regular Info
These oysters taste like chicken (in a good way). Grown suspended off the sandy bottom for their whole lives the Big Rocks have wonderful notes of chicken broth and umami where our free-range oysters have moss and grass.
Big RocksEast Dennis, MA petite - regular Info
Our most boutique-y oyster lives up to the hype. Planted in trays at a very low density about a mile from shore and hand harvested, Moon Shoals have beautiful round shells and deep cups. Availability is limited.
Moon ShoalsBarnstable, MA petite - regular Info
Notably, the texture of the Beach Points is perfect: toothy without being chewy or about to burst. They also carry their salt all the way through the flavor profile with savory notes of chicken broth followed by slight minerality.
Beach PointsBarnstable, MA petite - regular Info
We think this is the perfect West Coast oyster. Like the classic Hama Hama, but grown further out into Hood Canal’s saltier water Blue Pools combine quintessential Pacific flavors with near-Atlantic salinity. Hella good.
Blue PoolsHama Hama, WA petite - regular Info
The veal of oysters, these little guys pack a lot of meat and delicate flavor. They start out tasting like a regular oyster from neighboring Wellfleet, but finish on a strong note of turkey broth. A New England Thanksgiving on the half shell.
Sunken Meadow GemsEastham, MA petite - regular Info
Tina and Scott Laurie have been shellfishing on Cape Cod for their entire lives—digging hardshells and farming steamers—but only started growing oysters four years ago. Man, are we glad they did.
Spring CreeksBarnstable, MA Regular, Petite Info
Being grown on the bottom gives them distinctive notes of butter, cream, and veggies. Celery in particular. They are not dissimilar from our Island Creeks, however, they are more subtle and the texture of the meat is different.
First LightsMashpee, MA regular Info
Being obsessed with playing in the mud, if the tide’s not right for oystering a contingent of the growers head out to Back River to dig these clams. Wild clams have more complex flavor, thicker shells, and longer shelf-life than farmed ones.