Cotuit
The sweeter side of Cape Cod — grown in Cotuit Bay's warm, protected waters with lower salinity than Wellfleet. Creamy, approachable, and the Eastern that wins over guests who find the bay's famous high-brine oyster too aggressive.
Duxbury
Massachusetts' South Shore appellation — the cold, protected bay that produced Island Creek, defined a generation of American oyster culture, and continues to grow the clean, moderately sweet, full-brine Eastern that made Duxbury a name people ask for specifically.
Katama Bay
Martha's Vineyard's shallow coastal lagoon Eastern — sweet, low-brine, and shaped by one of the East Coast's most unusual growing environments, where barrier beach breaches periodically connect a warm lagoon to the open Atlantic.
Moon Shoal
Cape Cod Bay's tidal-flat Eastern from Barnstable Harbor — current-conditioned, high-brine, and one of the most decorated oysters on the American East Coast competition circuit. A different beast than Wellfleet's salt-pond product.
Wellfleet
The most famous American Eastern oyster — high brine, strong mineral, and a seasonal variability that makes October Wellfleet one of the most anticipated shellfish events of the year.
Wianno
From Osterville on Cape Cod's south side. Nantucket Sound waters, moderate brine, sweet mid-palate. The south-Cape alternative to Wellfleet's outer harbor assertiveness.
Island Creek
Skip Bennett's Duxbury Bay operation redefined American oyster branding in the 1990s. The oyster behind the story — creamy, deep-cupped, built for repeatability — has held up. The most consistent high-quality Eastern available at national scale.