Week of AUGUST 3, 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 - Blue Point - Norwalk, CT.
  Farmer: Norm Bloom and Son
  Bottom-planted in the famous oyster beds of Norwalk, harvested from shallow waters with swift currents and sandy bottoms in Long Island Sound.
  Norwalk was once called the Oyster Capital of the World, and the Blooms have been working these waters for four generations. Supple meat, moderate salinity, light mineral finish.

• BEST - Beach Blonde - 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.

• GRILED - 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

• Fried Clams - Boston, MA
  Large surf clams, pre-cut and meatier than whole belly clams.
  Hold up perfectly in the fryer. Crisp outside, sweet and tender in.
  The way most of New England grew up eating them.

• Baked Clams Oreganata -
  Topnecks through Thursday
  Cherrystones starting Friday.
  Switching to Ipswich cherrystones at the end of the week. Bigger clam, better fit for the bake. Briny and slightly sweet. Same treatment: olive oil, garlic, herbs and breadcrumbs.

• Raw Clams - Littlenecks, Massachusetts
  Same clam, straight up. On the half shell with cocktail sauce, cucumber apple mignonette and lemon.

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 Phil is doing with it tonight.

• Salmon - Faroe Islands
  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.

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

Phil & the Cheeky's team