In a city of oysters, these are different. Rather than advertising wild-caught, Oyster Creek is ahead on the sustainability curve—they source their mollusks from small farms specializing in aquaculture. The restaurant started as an extension of Island Creek Oyster farm, which has been pioneering ocean-friendly aquaculture since 1992, and these special oysters are the pride of the menu. The fish selection changes daily, depending on what comes in on the boats, and the “from the land” section covers the comfort-food bases with a cheesy ramp rigatoni (dusted in toasty, citrusy breadcrumbs), skirt steak, roast chicken, and an all-American burger. The restaurant is a pleasant spot to spend an evening—high tables and chairs, blonde wood everywhere, and an especially well-stocked bar.

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