Summer's End Wulf's Favorites! Throwback to our yearly must-haves during this time of the year. We find ourselves returning to a tradition: savoring oysters from both the inner and outer Cape. After months of feeding, they’re at their very best—briny, sweet, and full of character. What makes it special is tasting them together: oysters raised just a few miles apart, yet each offering its own unique expression of place. It’s a reminder of how nature surprises us, and the perfect way to toast the close of another summer.
Plus, scroll down for a quick lesson on oysters from our certified oyster sommelier and Director of Procurement, Bekah Angoff!
South Bay Blonde Wareham, MA
Our flagship oyster grown by Ben Suddard is just getting to the good part of the season as they have been feeding voraciously through the summer and now their bellies are fat and ready to burst from the shell. The best part of an SBB is the texture, as it has a meaty bite with fat that melts on your tongue and leaves you with a sweet lingering kiss of kelp and sunshine. Come get on our level.
Channel Rock Barnstable, MA
On the other side of the Cape, we have Channel Rock grown by Tyler Haggenstein, which is a stark contrast to the SBB. While we have earthy fat with the Southbay, the Channel Rock has a bright burst of minerals followed by notes of sweet grass and finishes clean and crisp. The refined flavor profile might feel high brow, but in no means do they need to stand on ceremony. Slurp them shells and keep comin' back for more.
How to properly present oysters - Lesson by Bekah
