First up: Rappahannock River Oysters. “Tiny little things,” say my notes. These deep cupped bivalves were farmed in Topping, the most inland of the bunch. Sweet, very mild with just the slightest hint of salt, they’d make a good “beginner oyster,” sure to please a cautious palate.
Second: Stingrays, grown in Ware Neck in the pristine waters of Mobjack Bay. A balance of sweet and briny, with a crisp finish, these were my faves and I ordered more.
Third: York River Oysters, farmed in—take a wild guess—the York River, a tributary off Chesapeake Bay. Moderate salt with a sweet finish. No complaints.
Fourth: Olde Salts. Grown off the coast of Chincoteague Island. (Rappahannock peeps: Do you really need that last “e” on old?) These were said to be the briniest—usually my faves—and they were indeed tasty with a clean finish, though not nearly as salty as those on Olde Cape Cod.
RAPPAHANNOCK, 320 East Grace St., Richmond, VA, 804-545-0565