Oysters

Raw bar

A raw bar is where oyster names, regions, sauces, flavor words, and ordering sizes become immediately practical.

Terms in this guide

A station or menu focused on raw shellfish, especially oysters.

An oyster served raw in the deeper half of its shell.

To open an oyster shell.

The natural liquid inside a freshly opened oyster shell.

A sharp sauce, usually vinegar and shallot, served with raw oysters.

A common oyster order size: twelve oysters, or six for a half dozen.

A tasting set of different oysters served together.

The effect a growing place has on an oyster's flavor.

How salty an oyster tastes.

Salty in a clean, ocean-like way.

What you are looking at

A raw bar usually groups oysters by name and place. The same species can taste different depending on where it grew.

What the server may ask

They may ask whether you want a half dozen, a dozen, a mix, or a specific flavor direction such as briny, sweet, or mild.

What belongs on the side

Lemon, mignonette, cocktail sauce, and horseradish are common. They are additions, not proof the oyster needs fixing.