Special Report

Best Oyster Bar in Every State

Source: Courtesy of Pearl's Oyster Bar via Facebook

Oklahoma: Pearl’s Oyster Bar
>Oklahoma City

Blending Creole, Southwest, Asian, and Mediterranean touches in its fresh seafood, Pearl’s Oyster Bar plates up fresh shucked oysters from the Gulf of Mexico as well as three types of roasted oysters, including oysters Rockefeller and bivalves cooked with bacon and parmesan cheese and with Worcestershire garlic butter.

Source: Courtesy of Charlie T. via Yelp

Oregon: Shucker’s Oyster Bar
>Lincoln City

Located in the Historic Taft District of this Oregon coastal city, Shucker’s Oyster Bar has a full menu of oysters, from raw oysters on the half shell (with or without a shot of liquor) to small plate presentations. The big draw is the oyster dinner platter, featuring 12 raw and booze-infused oysters, six of them pan-fried, and six sautéed.

Source: Courtesy of Glen P. via Yelp

Pennsylvania: Oyster House

At the Oyster House, you can not only eat oysters, but learn how to shuck them. The restaurant schedules oyster shucking lessons every Tuesday afternoon. It sources its oysters from Maine, Canada, and the Jersey Shore.

Source: Courtesy of Matunuck Oyster Bar via Facebook

Rhode Island: Matunuck Oyster Bar
>South Kingston

Want to know more about where your favorite shellfish comes from? Matunuck Oyster Bar sponsors a tour of its Matunuck Oyster Farm in Potter Pond. During the 60-minute class, you’ll get acquainted with the different species of oysters and how they grow and are harvested. The restaurant serves not only its own bivalves but a selection of others from the region.

Source: Courtesy of NICO via Facebook

South Carolina: Nico Oysters + Seafood
>Mount Pleasant

Building on products from the waters of the South Carolina Lowcountry, Nico Oysters gives a French twist to its menu. Raw oysters on the half shell are featured prominently, but you can also slurp a tipsy oyster drenched in vodka. You can also get private lessons in oyster shucking and farming methods.

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