Week of September 8, 2026

OYSTERS

• GOOD - Seaduction - Chesapeake Bay, VA Grown in floating cages off the Virginia coast, these spend 2-3 years feeding in the 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 - Beach Bum - Harwich, MA Cape Cod Bay on the south side of the hook. Cold, clean and tidal. Crisp, salty, clean mineral finish.

• BEST - Sea-Kist - Dutch Harbor, Jamestown, RI. Farmers: Nick Papa and Bill Cregan Grown in floating flip-farm baskets in the southern part of Narragansett Bay where pure Atlantic water surges in on the incoming tide. Bold brine up front, buttery and sweet on the finish. Switching back to Beach Blonde later in the week.

• 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.

FRESH FISH

• Grouper - Gulf of Mexico Coming in fresh this week out of Mexico. Gulf grouper is as good as it gets. Mild, firm and clean. On the menu now.

• Snapper - Gulf of Mexico Fresh out of Mexico alongside the grouper. Gulf snapper, clean and bright. Ask your server what Alex is doing with it tonight.

• Salmon - Faroe Islands, Denmark Farm raised in the cold North Atlantic waters between Norway and Iceland. The Faroe Islands produce some of the best farmed salmon in the world. Rich, fatty and clean. Worth ordering.

CLAMS ~ Gone until next summer!

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

The Cheeky's team