Tradition, for oyster lovers, dictates one rule: only eat them in months that have an ‘R.’ According to the oft-heard, centuries-old belief, September through April are a-go for oysters, while May, June, July, and August are off-limits.
Every Season is Oyster Season
What does the letter ‘R’ have to do with oysters? In truth, nothing. The rule, pre-refrigeration, was designed to cut out the summer months when warm waters make it easier for bacteria to grow and oysters to spoil, and spawning season can affect oyster texture and taste. Simply put, the ‘R’ rule was an eloquent way to help eaters avoid bad-tasting shellfish and food poisoning.
Today, with refrigeration (the new ‘R’ rule), environmental regulations, food safety practices, and sustainable farming knowledge, the belief persists as an old fisherwives tale. Oysters are fit for eating year-round! Here are some of the ‘Burgh’s best oyster spots.
Muddy Waters Oyster Bar
Nestled between restaurants in East Liberty, Muddy Waters brings Cajun-influenced food to diners – with an entire menu dedicated to oysters. Try raw oysters from the East and the West Coasts, and during happy hour, sample Grindstone oysters from their namesake, Muddy Waters Oyster Farm in Franktown, Virginia. Settle in with a cocktail because you’ll want to order one (or two) of every oyster.
Cobra
West Coast oysters get a global flair with Korean-style mignonette sauce at Cobra, Bloomfield’s hip spot for Korean barbeque. Rice vinegar and a hint of soy sauce give each oyster a kick of flavor, perfect to pair with a light, super-bubbly, subtly sweet Suntory Toki Highball from their in-house highball machine.
Off the Hook
Seafood is the star of Off the Hook in Warrendale, and oysters are no exception. It’s the perfect spot for a leisurely date night: order a sampling from their oyster menu (which comes with helpful tasting notes, if you’re new to oyster eating) and a bottle of wine from their extensive list.
Fet-Fisk
Fresh, raw oysters almost always make the menu at Fet-Fisk. The dinners are always magical, peppering seasonal flair into the hearty, seafood-centric pillars of Nordic cuisine. Typically, Fet Fisk serves up their oysters raw with lemon, but you never know what the team has up their sleeves.
New to oysters? You’re not alone. The weird-looking, bumpy-shelled, slurp-worthy shellfish aren’t the most appetizing to look at, but we promise they’re tasty. Ease yourself in with oysters from the West Coast, more consistently sweet and mild than East Coast offerings, which run the gamut. Instead of gulping the oyster down, chew the meat a few times and for the full flavor, make sure to get all the liquid.
Story by Maggie Weaver
Lead Photo by Megann Galehouse
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