Waterbar is different. We devote ourselves to the freshest of ingredients and pride ourselves on having a selection of oysters unlike any other. We often feature all five species of oysters here, daily. Let the lesson begin....
C. sikamea- now extinct in their native waters of Japan, this popular and slow growing variety is known for its deep cup, creamy texture and cucumber melon finish.
O. lurida- the only native oyster to the Pacific coast, San Francisco Bay once teemed with Olympias. Overfished following the Gold Rush, the now rare oyster is very slow and fickle in its growth. A smaller cousin to the European Flat, this quarter sized, shallow-cupped oyster packs an overwhelming punch of flavor. Sweet cream, celery salt and copper linger on the palate.
O. edulis- popularly known as Belon from the river of the same name in France. Rarely found in U.S. establishments, this larger, flat oyster is considered by many to be the Cadillac of oysters. They have a large, plump texture that hits you with a coppery, metallic note, finishing with a strong, gamey flavor.
C. virginica- native to the East Coast, these tear drop shaped oysters range from the Gulf of Mexico to the Canadian Maritimes. Smooth shells, uniform in color and generally crisper and brighter, delivering a clean brininess with a mineral, savory finish.
C. gigas- popularly known as Miyagi. Quick growing oysters found from Baja California to Alaska. Fluted, jagged with a multi-colored shell. Creamy, briny oysters that finish with a wide range of fruit and vegetal notes.