Orders must be placed before 10am for same-day delivery.
New York & NationalOrders must be placed before 4pm for next-day delivery.
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.
-
General Wholesale
lisa@islandcreekoysters.com -
Direct to Chef
dana@islandcreekoysters.com
Wholesale Contacts
Wholesale Products
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 Creeks
Duxbury, 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 Points
Onset, 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 Points
Pope'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.
Wellfleets
Wellfleet, 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.
Chathams
Chatham, 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 Nooks
Kingston, 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 Rocks
East 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 Shoals
Barnstable, MA petite - regular Info
Raised on the neighboring farm to Moon Shoal, Beach Points are similar. The main difference is in how they are grown. These oysters are grown in an Australian long-line system, which is worth a trip to the Cape to see.
Beach Points
Barnstable, MA 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 Gems
Eastham, MA petite - regular Info
A few years ago, pristine and secluded Loagy Bay, on the far southern edge of the town of Wellfleet was opened to shellfishing.
Loagy Bays
Wellfleet, MA Regular, Petite 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 Creeks
Barnstable, 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 Lights
Mashpee, MA regular Info
These are harvested by two old guys in Marion. Doug Thackery and Rob Zora. Island Creek farmer Steve Gilbert’s father knows them and pointed us in their direction.
Marion Ports
Marion, 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.