Watch Hill

Watch Hill

Winnapaug Pond, Westerly, RI   MapOyster bars nearby

Famed oysters grown in off-bottom trays by Jeff Gardner in the knee-deep water of Winnapaug Pond, a breached salt pond on the Rhode Island coast protected by a barrier beach.

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4 Ratings

  1. Pete Brunelli
    Rating 4

    A favorite, and I often get them right from the farmer. I agree that they are on the fragile side and never really get clean. This is probably due to the lack of agitation/waves in the pond and the shallow sandy bottom. Careful shucking yields a great oyster experience. I really prefer a light ale or a belgian saison with these. I think the bitter edge is a great compliment. A crisp white or some good sparkling is good too.

  2. Northeaster

    Like the Conway Cup, I tried these at Grand Central Oyster Bar a few days ago and found them not as briny as I prefer. But, I like a lot of brine and I noticed that the oysters did not have much liqueur which may have come from how GCOB shucks?

  3. Helen
    Rating 4

    Really nice meatiness. For whatever reason they put me in mind of California citrus fruits minus their acidity, and I won’t try to expand on that except to say that I’d probably have them with a very tart Belgian beer.

  4. belder
    Rating 4

    I really like these oysters for their brine and overall meatiness. We get them in frequently and they are very consitent in size and quality. From a shuckers standpoint, they are a bit muddy (even after the washing they get), and the shell tends to be a bit more fragile than some so a pain to shuck clean, but worth the effort.

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