Black Restaurant Group has joined forces with Daniel Grosse and Bruce Wood of Toby Island Oyster Company to introduce Black Pearl Oysters. These signature oysters are grown exclusively in Oyster Bay, which is located just above the norhtern tip of Chincoteague, VA. In this location Black Pearls are subject to tidal flows that provide a rush of nutrient rich waters. This environment produces oysters that are well rounded and full bodied. Black Pearls will quickly become any connoisseur's favorite due to the well-balanced subtleties that can only be a result of dedicated artisanry and a diligence for freshness

Black Restaurant Group has joined forces with Travis and Ryan Croxton of Rappahannock River Oyster Company to bring you Old Black Salt Oysters. These signature oysters are grown exclusively in the Black Narrows, a small strip of waterway located in Chincoteague, VA. This location was hand selected by the BRG team and the Croxtons because of its rapid water flow and high salinity. Old Black Salts have an average salinity level of 33ppt, making them one of the saltiest oysters available on the market today. Old Black Salts offer a buttery mouth feel that is indicative to Virginia oysters to balance their high salinity. The oyster meat is plump and firm, with hints of minerality due to the limestone rich waters

Kumamoto oysters are native to Japan and are a small variety of oyster. They are grown in CA and WA and have a very pleasant melon flavor with a mild balanced finish

Kusshi’s are grown in British Columbia. They are tumbled in wire cages to create a uniform and deep cup. Kusshi’s are creamy and fruity

Coming from the salt ponds aligning the shores of Point Judith Rhode Island, these oysters are considered local delicacies. They are compact oysters with hints of butter, celery, copper, and salt. They are shipped to us right out of the water and offer more butter than a typical east coast oyster

These oysters get their namesake from their shape; large, well cupped and oval, like a beaver’s tail. They are farm raised in the East Passage of Narragansett Bay, RI. The area here is filled with the ancient cool glacier water runs that give these oysters a clean, briny flavor