Week of June 15, 2026

OYSTERS

GOOD - Seaduction - Chesapeake Bay, VA
Grown in floating cages off the Virginia coast, these spend 2-3 years feeding in nutrient-rich waters of the lower Chesapeake Bay. A great oyster to start with.
Moderate salinity gives a mild, approachable brine with a clean mineral finish.

BETTER - Malpeque - Prince Edward Island, Canada
PEI's most famous oyster. Hand-harvested by traditional dory and tong from the cold, clean waters of Malpeque Bay since the 1800s. Named best oyster in the world at the 1900 Paris World's Fair and they haven't slipped since.
Crisp, vegetal, clean sweet finish.

Mid-week switch:
Calusa - Lower Tampa Bay, Fla.
Farmers: Reed and Maura Smith
Four miles from Cheeky’s. Reed and Maura farm a 4-acre lease in the Terra Ceia Aquatic Preserve, in the shadow of the Skyway Bridge where strong tidal flow keeps the water crystal clear.
Tampa Bay brine is bold and real. Sweet finish.
The most local oyster we can put in front of you. Back to Malpeque by the end of the week.

BEST
Beach Blondes - Ninigret Pond, Charlestown, RI
Farmers: Jim Arnoux and Nick Papa
Grown in rack and bag at Ninigret Pond, then moved to bottom culture and harvested by bull-rake. The pond sits just behind East Beach, one of the prettiest beaches in New England. Cold Atlantic water,
Crisp, briny and bold. No apologies.

GRILLED
Oyster Rockefeller - Louisiana
We bring these in whole, large Gulf oysters specifically for this dish. The bigger shell holds up on the grill and gives Phil room to work. Broiled hot with the classic spinach and breadcrumb treatment.

CLAMS

Montauk-Style Fried Clam Strips - Boston, MA
Large surf clams, these are meatier than whole belly clams and hold up perfectly in the fryer. Crisp outside, sweet and tender in. The way most of New England grew up eating them.

Raw Clams - Littlenecks, Massachusetts
Classic. Not going anywhere.

A good time, every time. See you real soon.

- Phil & the Cheeky's team