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14 Delectable Ways To Enjoy Oysters On National Oyster Day

Oysters are a delicacy every day, but National Oyster Day is when they especially shine. There's nothing quite like the unique taste and texture of a fresh oyster. Slightly briny and silky, they are delicious when freshly shucked but also a fantastic foundation for so many wonderful presentations. National Oyster Day is celebrated on August 5 and is a great excuse to try oysters in some new and unexpected ways. But if you love oysters, isn't every day National Oyster Day? An Affair To Remember An Affair To Remember at Cathédrale. This signature cocktail at Cathédrale in New York City is as opulent and luxurious as a dirty martini, can get – and that's largely because it is served with gold-dusted oysters. This luxury cocktail is made with Belvedere Lake Bartężek Single Estate Rye Vodka, olive brine, Beausoleil oyster, white sturgeon caviar, a gold leaf, and a deconstructed Castelvetrano olive. Olive Dirty Martini Oysters Olive Dirty Martini Oysters at Lobby Bar at Hotel Chelsea in New York City. At Lobby Bar at Hotel Chelsea in New York City, this dish is made with gin, Manzanilla olive mignonette, and lemon. "What makes this dish special is that we use the brine liquid for the Olives to create the Olive Mignonette. After that we add the Gin and Olives and Shallot making a sharp but balanced oysters come from Long Island and the name is Peekos, just 80 miles from the Hotel which makes them super local," said Gerardo Segovia, Chef de Cuisine. Oyster Sampler Oyster Sampler at Lindens in New York City. At Lindens in New York City, the Oyster Sampler is a refined showcase of coastal variety and creative flavor pairings, with three East Coast and three West Coast oysters, each prepared with distinct accompaniments: grapefruit mignonette, bright citrus vinaigrette, and a tangy escabeche. "At Lindens, our oyster sampler aims to highlight and complement the natural perfection of oysters. Each dressing is crafted to enhance and elevate the oyster's natural flavor, offering a bright, balanced tasting journey leaving the freshness of the oyster as the star," said Executive Chef Adrian Nava at Lindens. Tipsy Oyster Shooter Tipsy Oyster Shooter at Pearl & Horn in Pensacola. At Pearl & Horn in Pensacola, horseradish infused vodka, house made dashi-bloody mary mix, cilantro, black pepper, with a smoked chili salt rim, served with a fresh shucked Murder Point oyster. "Our 'Tipsy Oyster' is a rotating oyster shooter featured on Pearl & Horn's menu. This version was inspired by the dashi & Bloody Mary in our Snapper Ceviche, as well as the tradition of horseradish vodka in Eastern European culture (the cultural background of our restaurant owners). This shot amplifies the natural salinity of the oyster, stimulates the appetite, and has the perfect 'kick'!" said Mallory Paige, Bartender at Pearl & Horn. Tides of Tomales Tides of Tomales at Hog Island Oyster Co. at the San Francisco Ferry Building. At Hog Island Oyster Co. at the San Francisco Ferry Building, the Tides of Tomales is an oyster-topped interpretation of a margarita, created by lead bartender Pablo Esparza. In addition to spotlighting one of Hog Island's renowned Sweetwaters, a sweet and slightly smoky Pacific oyster, the cocktail also features nori from Tomales Bay. The team harvests this seaweed off of their oyster gear, so its presence in the cocktail is an additional nod to the oyster farming process and to the waters where these oysters are grown – the "merroir" (analogous, of course, to "terroir"). 'Inspired by the latest seaweed harvests from Tomales Bay, this cocktail starts with blanco tequila infused with nori. It's then mixed with fresh cucumber juice, agave, and lime. The glass is rimmed with Hog Island finishing salt and dehydrated nori, and served alongside a Hog Island Sweetwater oyster. The result is a bold, merroir-driven take on a margarita, with bright melon notes and deep umami flavors that perfectly complement the oyster,' said Pablo Esparza, lead bartender at Hog Island Oyster Co. at the San Francisco Ferry Building. Oyster Caprese Oyster Caprese at Calusso at Pier Sixty-Six. At Calusso at Pier Sixty-Six in Fort Lauderdale, a refined twist on the classic Caprese, this dish pairs the briny elegance of a fresh oyster with luscious stracciatella cheese, fragrant basil, and a delicate splash of chilled tomato water. 'Our oyster dish is all about surprises. We combine the familiar flavors of caprese salad with the delicate texture of the noble oyster,' says Chef Jonathan Kaiser, Executive Chef Signature Dining at Pier Sixty-Six. 'We layer tomato water gelée over fresh oysters for a refreshing burst, add stracciatella for richness, swirl in vibrant basil oil for herbal lift, and finish with caviar and a touch of gold leaf because why not? It's a celebration of the sea in an unexpected format.' Drago's Original Charbroiled Oysters Drago's Original Charbroiled Oysters at Drago's Seafood Restaurant at Hilton New Orleans ... More Riverside. At Drago's Seafood Restaurant at Hilton New Orleans Riverside, a signature dish prepared by charbroiling fresh Louisiana Oysters on the Half Shell with Drago's Butter Garlic Sauce then topping them with Parmesan and Romano cheese. The oysters are cooked until hot and bubbly with the butter garlic and cheese caramelizing from the open flame. 'Drago's uses only the freshest Louisiana Gulf of America Oysters, ensuring top quality and flavor. The Drago's Original Charbroiled Oyster is a must-try when visiting New Orleans and it is often cited as the 'Single best bite of food in town," said Tommy Cvitanovich, owner of Drago's Seafood Restaurant. Sm'Oyster Sm'Oyster at Fleet Landing in Charleston. At Fleet Landing in Charleston, freshly shucked and fire-roasted, the Sm'oyster is topped with a touch of chocolate, a brûléed marshmallow and a graham cracker crumble – melding land and sea in the most unexpected way. 'Most people look at us like we have two heads when we tell them we have a dessert oyster to offer – and it's a fair response. We usually tell our guests to imagine a salty s'more, and then just watch them think it through. Much like salted caramel, the flavors work well together. Plus, we toast the marshmallow tableside, to bring a more unique level of service to such a small plate - as it turns out, the smells generated from 'roasting the mallow' tends to take the guest on a tour that gets them smiling before they even enjoy the oyster," said Chef Lucas Hanagriff, Raw Bar Manager at Fleet Landing. Fire and Ice Oysters Fire and Ice Oysters at Eldr+Rime in Wauwatosa, Wisconsin. At Eldr+Rime in Wauwatosa, Wisconsin, garlic herb broiled oysters, charred pickled scallion, tobiko herbs from eldr+rime garden, edible flowers and beetroot powder. "Fire and ice oysters represent what our restaurant is known for combining both live fires boiling with garlic and herb crust and fresh pickled charred scallions to the fresh tobiko. Pure depth of flavors," said Jose Gonzalez, Executive Chef. Oysters Avery Oysters Avery at The Oregon Grille in Hunt Valley, Maryland. At The Oregon Grille in Hunt Valley, Maryland, these Double T oysters, are made with crab, red pepper Tabasco butter, herb breadcrumbs, scallion, and crispy Surryano ham. Executive Chef Amanda Brennan says: 'Our Oysters Avery dish is named after Avery Island where the McIlhenny family grows peppers for tabasco. We use local Tall Timbers oysters, Chesapeake oysters lovingly raised in Herring Creek, MD at Tall Timbers Oyster Ranch. We top the oysters with blue crab, a spicy red pepper butter with a hint of tabasco, bread crumbs, crispy Surryano ham and scallions.' Buttery Cabbage Toast with House-Smoked Oysters Buttery Cabbage Toast with House-Smoked Oysters at Nookie's at Silver Sands Motel & Beach ... More Bungalows in Greenport, New York. At Nookie's at Silver Sands Motel & Beach Bungalows in Greenport, New York, smoked oysters are featured in a way that has great 'At Silver Sands, oysters are more than just a local bounty that adds brine and life to our dishes. For us, oysters come from our very own farm and are harvested less than 200 feet from where we prepare them. Oysters have shaped a large part of the motel's history, and for that reason, when we use them, we cook with an added sense of responsibility and respect for the product. In this case, we hot-smoke our oysters over applewood, remove them from the shell, and marinate them in their own smoky liquor. A piece of house made focaccia is then lacquered with buttery braised cabbage, smoky oysters, and is finished with a generous hand of chives and lemon. This dish is one of my personal favorite ways to honor a product that has helped shape the place we all call home,' said Executive Chef, Finn O'Hara. Grilled Peeko Oysters Grilled Peeko Oysters with herb gratin are found at Barlume in New York City. These Grilled Peeko Oysters with herb gratin are found at Barlume in New York City. They shuck the oysters and add white wine, butter, and tarragon to the half shell. This goes on the grill, and allows the oyster to cook in its own liquor along with the butter and herbs. Panko crumbs are toasted separately and added at the end to preserve their crunchiness. "We exclusively serve Peeko Oysters at Barlume, as they are some of our favorite oysters on the East Coast. The owner Peter, and our account manager James are great guys and a pleasure to work with. Peeko is based out on the North Fork of Long Island in Little Peconic Bay, and cultivates oysters suspended in the water rather than laying in the mud. This gives the oysters a cleaner taste, and avoids unwanted visitors inside the shells. Peter historically hasn't used a distributor for the Oysters, and delivers direct to restaurants. We usually receive oysters at 8am on delivery days, and those oysters were in the water less than 24 hours ago. Lastly, we love working with the Billion Oyster Project and all of our used oyster shells go back to NYC's harbor in an effort to clean up the city's water," said Avery Britton, General Manager. Charbroiled Island Creek Oysters Charbroiled Island Creek Oysters at Walrus Rodeo in Miami. At Walrus Rodeo in Miami, this gorgeous dish is made with jalapeño, Franciacorta, and breadcrumbs. 'The dish was inspired from time spent shucking oysters and charbroiling at the Oyster Fest in New Orleans. The Franciacorta Brioche Cream is a nod to the bubbles and crackers that so often accompany oysters and hot sauce is always a necessity so we make our own of the Jalapeño variety in house,' said Jeff Maxfield, chef/partner. Ame Ebi Oyster with Lemongrass Granita Ame Ebi Oyster with Lemongrass Granita at Ukiyo Omakase in downtown Denver. At Ukiyo Omakase in downtown Denver, Colorado, Shigoku oysters from the Pacific Northwest are topped with Japanese sweet prawns (Ame Ebi), ponzu sauce and a lemongrass granita. The dish balances temperature and texture while blending Lao and Japanese flavors. The hanaho flowers add a subtle floral fish, and the combination of ingredients creates a briny-sweet profile. 'Featured on our new Season 4 menu, this Shigoku oyster is the center of this bite. This premium Pacific oyster is known for its crisp, clean profile with subtle brightness and a naturally sweet finish. We elevate it by pairing traditional Japanese elements like Ame Ebi and ponzu, with lemongrass, a bright, aromatic ingredient rooted in my Lao heritage,' said Chef Phraseuth "Paul" Sananikone, Head Chef at Ukiyo.