It may be hard to imagine but in the late 1800’s through the turn of the century, oyster beds were so abundant in the Chesapeake Bay that they were known to pose as navigational hazards for ships sailing the bay. During this time, the nation’s capital was home to many saloons serving this local delicacy along with a tasty beverage or two. Chesapeake Bay oysters also developed a cult following nationwide.
Through overharvesting, pollution and disease, the local population of oysters dwindled to 1% of its peak historical population. Food safety became a concern with articles appearing about people getting sick or worse from eating oysters, regardless of where they came from. In 1992, we made the decision to remove them from our menu at the Old Ebbitt Grill much to the dismay of our customers.
In the early 1990’s, people were leasing water rights from the various New England states and Canadian Maritimes to use for growing oysters. This form of aquaculture was known as “oyster farming.” This was a relatively new, expensive and risky proposition. We were introduced to several of these growers, including one from Virginia named RG Parks. RG grew oysters in Kegotank Bay on the seaside of Virginia’s eastern shore. After a visit with RG, we were smitten with his oysters and began the process of reintroducing oysters to our menu.
Thanks to these early pioneers and a resurgence of quality half-shell oysters, we then felt comfortable serving oysters on the half shell to our customers. In 1994 we reopened the oyster bar at the Old Ebbitt Grill with strict standards such as laboratory testing oysters before they were allowed to be served to our customers. This pledge to provide the best oyster program gave birth to our “Oyster Eater’s Bill of Rights.” It has proved wildly successful and is now the oyster bar that all others are judged against. We have since expanded this program to several of our other locations (Clyde’s Tower Oaks Lodge, Clyde’s of Tysons Corner, Clyde’s at Mark Center and Clyde’s of Gallery Place).
The great news locally is that the Chesapeake Bay has seen a dramatic increase in oyster farming, providing a year round, quality supply of local oysters. This increase along with the wonderful efforts of the Chesapeake Bay Foundation, Oyster Recovery Partnership, Horn Point Research Laboratory and the Army Corp of Engineers are shaping the bay’s future.
Oysters are a cornerstone species in the Chesapeake Bay ecosystem. Oysters feed by filtering the water in which they live. A single oyster can filter anywhere from 50 – 70 gallons of water per day! The more oysters, both wild and farm-raised that are in the bay, the more water they filter, the cleaner the water will become. This allows sunlight to penetrate in up to 10 feet of water and grasses to grow. Sunlight spurs the germination of the bay’s aquatic grasses (submerged aquatic vegetation or SAV). SAV provides escape cover for juvenile crabs and fish, puts oxygen in the water through photosynthesis, and calms the wave action, preventing shoreline erosion. So in a nutshell, oysters benefit every living organism in the bay ecosystem and are almost single handedly saving the Chesapeake Bay!
How To Shuck an Oyster
First, wash the oyster in cold running water to clean it of any grit and sand. Then, with the flat top shell facing you and the rounded shell facing away from you, insert the knife between the shells near the muscular hinge. As oyster shell can sometimes be sharp, you may want to wear a glove or protect your hand with a thick towel. Otherwise, place the oyster on a flat surface, rounded side down. Work the knife into the hinge and twist it up in order to pop the shell up. Next, slide the knife along the bottom of the flat shell, as close to it as possible, keeping the oyster steady so as not to spill any of the delicious juice inside. There may be some resistance, so work slowly and carefully. Remove the top shell. Afterward, you may want to cut around the oyster in the bottom shell to make it easier to eat, but that’s optional. Place on ice and serve!
Where to get oysters in Tysons
As summer draws to a close, the next best season begins: oyster season. There’s an old pearl of wisdom that says the only time to eat oysters is in months with the letter “R.” For the freshest and best-tasting oysters, this still rings true with September kicking off the occasion. In the warm summer months, the oysters spend their energy spawning, which causes them to become thin and milky. Months with the letter “R” in them are the colder fall and winter months, which provides for decadent oysters with plenty of flavor. We’ve fished out the top places to get fresh oysters in the area, both raw and cooked. Whether you’re looking to eat them at a restaurant or to prepare them yourself, we have it all for you.
Eddie V’s
7900 Tysons One Place
McLean VA 22102
(703) 442-4523
Known for seafood yet celebrated for excellence, oysters are just one of many offerings at Eddie V’s. Settle in and enjoy oysters on ice with cocktail sauce or even partake in a refreshing twist on this classic dish, and order the oysters fondue, with broiled oysters paired with spinach and artichoke fondue, then dusted with panko crumbs. Or even spice it up with batterfried oysters, enhanced with the flavors of a light curry, cilantro and pickled Asian cucumbers.
Clyde’s
8332 Leesburg Pike
Vienna, VA 22182
(703) 734-1900
Unwind after a hectic day with the raw bar Happy Hour specials in the luxurious dining experience of Clyde’s in Tysons Corner. Offering five distinct types of oysters alongside dishes such as Baked Oysters Rockefeller with chopped spinach, bacon, shallots, parmesan cream and bread crumbs, as well as the Grilled Bloody Mary Oysters cooked in Absolut Peppar vodka and spiked Bloody Mary butter with grilled bread, you’ll find something special for every day of the week.
Legal Sea Foods
Tysons Galleria
2001 International Dr
McLean, VA 22102
(703) 827-8900
Conveniently located in Tysons Galleria, Legal Sea Foods offers a wide variety of oysters for every taste. With menu items such as oysters baked in spinach, cheese, crumbs, and herbsaint, to traditional freshly shucked oysters, and even lightly fried and served with chorizo aioli, their selections are as fresh as their catch.
J. Gilberts
6930 Old Dominion Dr
McLean, VA 22101
(703) 893-1034
Start your dinner off the right way with oysters on the half shell, served with peppadew mignonette and cocktail sauce. Feel like sharing? Try out the ice shellfish platter, which comes with juicy oysters, shrimp cocktail, king crab legs and large lobster claws, the perfect size for two people.
Bazin’s
111 Church St NW
Vienna, VA 22180
(703) 255-7212
At Bazin’s, enjoy a fresh take on fresh oysters. Served with country ham, creamed spinach and creole aioli, these oysters are crisped to perfection. Pair it with one of their many delicious side dishes, such as parmesan orzo, zucchini gratin and roasted broccolini with garlic crumbs, and create an unforgettable dining experience.
Trio Grill
8100 Lee Hwy
Falls Church, VA 22042
(703) 992-9200
It doesn’t get any fresher than locally-caught oysters. With a selection of oysters caught off of the coastline of Virginia and Maryland, Trio Grill makes sure the oysters are fresh from the catch to your plate. Choose one type of oyster, or mix and match to create the perfect dish.
Sea Pearl Restaurant & Lounge
8191 Strawberry Ln #2
Falls Church, VA 22042
(703) 372-5161
American cuisine with an Asian-inspired twist. Offering six different types of oysters in their raw selection, Sea Pearl Restaurant and Lounge is well versed in the art of shellfish presentation. And better yet, during their Happy Hour specials every weeknight, these oysters are just one dollar apiece.
Brine
Mosaic District
2985 District Ave
Fairfax, VA 22031
(703) 280-1000
Enjoy a fresh selection in the freshly opened Brine restaurant in the fast-growing Mosaic District. Brine has the finest selection of oyster on the half shell. Mix it up a little by adding clams, ceviche and Carolina shrimp to your order. Or try out the savory oyster chowder in a creamy broth with bacon, leek and potatoes.
Mediterrafish
Mosaic District
8298 Glass Alley #100
Fairfax, VA 22031
(703) 462-9644
Looking to cook your own oysters? Mediterrafish has all the fresh stock you need, sustainably sourced and straight from the boat to your basket. Ask about recipes or even attend a cooking demonstration, and learn to create restaurant-quality food in the comfort of your own home.
Pasa Thai
1315 Old Chain Bridge Rd
McLean, VA 22101
(703) 442-0090
For fresh oysters, look no further than the expansion of local treasure Pasa Thai, who’s opening an oyster bar just a few doors down from their current location in McLean.
Printable Recipe Cards
Click the image below for a printable view.
