The Ultimate Virginia Raw Oyster

Grown at the north end of the famous Hog Island, overlooking the Little Machipongo Inlet, these oysters are the very definition of unspoiled seaside. With the Atlantic tide rushing across white sand and brushing the peat of the pristine marshes in the Atlantic Coast Reserve, they deliver the purest form of salt oyster.

Golden-hued shells, slightly sweet plump meats, and a finish of pure, clean brine—it’s like kissing the sea herself.

Our oysters are a direct reflection of place.

Just as wine has terroir, our oysters have merroir—and one taste will transport you to one of the last unspoiled stretches of the Atlantic coast. No houses, no jet skis, no ferris wheels. Just the rush of water, the cry of seabirds, and the occasional duck hunter or local fisherman slipping through the tide.

As development spread along the Eastern Seaboard, our islands have done the opposite—they’ve regressed, returning to the sea.
The outposts are gone. What remains is nature, salt, and the essence of wild Virginia.