Oyster Menu Regulars: Rappahannock Oyster Co.
When it comes to friendships and seafood, distance shouldn’t matter. If anything, when it comes to our friendship with Rappahannock Oyster Co., distance was an added benefit.
Dedication to quality seafood knows no bounds. Be it Australian Spiny Lobsters or just a hankering for good east-coast oysters, delicious seafood doesn’t end outside of our home base in Southern California. That’s why we turn to our partners who continuously produce the quality we expect and help us secure the best seafood from around the world.
Although our relationship with Rappahannock Oyster Co. started in the 2000s, their story begins in 1899.
Photo courtesy of Rappahannock Oyster Co.
How Rappahannock Oyster Co. Started
When purchasing a few acres of fertile Rappahannock Riverbed near Butylo, Va., J.A. Croxton surely couldn’t have known that he was creating a company that would last for over a century.
By 2001, after a century of over harvesting, the oyster population in Chesapeake Bay was less than 1% of the amount present when J.A. Croxton made his purchase, and Chesapeake Bay had just recorded its lowest ever oyster harvest.
As cousins Ryan and Travis Croxton took the helm of the company, threats of placing the Bay oyster on the Endangered Species List and a movement away from native oysters in favor of introducing a Chinese oyster in its place was underway.
A mission to resurrect the native Bay oyster quickly expanded into a crusade to pave the pathways of restoration of all Chesapeake Bay food ways. Because of the oytser's ability to filter 50 gallons of water per day and provide habitat for countless species, it was the perfect weapon to attack this growing problem. Using oysters as their paintbrush, Rappahannock Oyster Co. set out to paint a cover over the decades old graffiti of a wall that is the Chesapeake Bay, laying the base for the gorgeous mural of seafood that it has become.
After two decades since the Croxton cousins took over, Chesapeake Bay is now seeing numbers not witnessed in generations and now leads the entire East Coast in oyster production.
Rappahannock Oyster Co. Methodology
Rappahannock Oyster Co. oysters are grown directly next to wild oysters, however by growing them in cages rather than the ocean floor, they preserve the fragile river-bottom. In their growth cycle that lasts from 24-to-36 months, the oysters filter the river water, clearing it of excess nutrients and cleaning it to provide a habitat for the fish that call the river home.
The oysters are carefully monitored during its growth. Keeping an eye on salt and temperature levels help to guard the oyster against unsightly growth habits and fight disease, ensuring a healthy, attractive and succulent oyster.
Once grown, they are hand-selected and placed into an iced-down shipping container destined for King’s Seafood Distribution, where they are closely monitored, quality-checked and sent out to all Water Grill locations.
Rappahannock Oysters At Water Grill
Depending on season and availability, any of the three oysters grown and supplied by Rappahannock Oyster Co. can be found on our Water Grill menus. Check out today’s menus for availability.
Rappahannock Oysters At-A-Glance
Rappahannock River
Species: Crassostrea virginica (native)
Location: Topping, VA
Flavor: Sweet, buttery, full-bodied taste with a refreshingly clean, crisp finish.
Rochambeau
Species: Crassostrea virginica (native)
Location: Yorktown, VA
Flavor: Sweet and mildly briny with a clean crisp finish.
Olde Salts
Species: Crassostrea virginica (native)
Location: Chincoteague, VA
Flavor: Bold seaside brininess with a smooth, clean follow-through.
It’s Primetime for California Spiny Lobster in Las Vegas
Even in a landlocked city in the desert, hundreds of miles from any ocean, Water Grill Las Vegas offers high quality and value, bringing in the season’s first catch, multiple times each week.
In a recent appearance on the Las Vegas CBS affiliate, KLAS, Executive Chef Jeffrey Moreto shared Wild California Spiny Lobster at the start of the season, including education and preparation tips on this unique and original California seafood experience.
“We like to feature our first-of-season program where we highlight what season has [recently] opened and what's readily available. California Spiny Lobster season [is here] and we’re one of the few restaurants on the strip that offer this product.”
California Spiny Lobster season opened up in early October and will typically run through March. This seasonal West Coast specialty can be prepared several ways. Chef Moreto explains how there’s no need to over-do it.
“We do a simple preparation and let the seafood speak for itself. So, we keep it very simple.”
California Spiny Lobster at Water Grill
Ready to introduce (or reintroduce) yourself to this seasonal seafood sensation? Check out our menus and make reservations where you can find California Spiny Lobster swimming in our live saltwater tanks.
