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 - Blue Point - Copps Island, CT. Farmer: Norm Bloom and Son
  Grown off Norwalk in Long Island Sound, on grounds sheltered by the Norwalk Islands. Cold water and swift currents give them a clean, crisp brine and a mild mineral finish.

  ‍ ‍Calusa - Tampa Bay, FL. 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. Medium brine, super fresh, sweet finish. The most local oyster we can put in front of you.

  BEST - Momma Mia - Prince Edward Island, Canada
  Grown in floating cages in the cold waters off PEI. Medium salty brine up front that turns into a mild, slightly fruity finish. We’ve had guests come back three days in a row just for these.

  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