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Open Oyster


local. sustainable. fresh.

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Open Oyster


local. sustainable. fresh.

Welcome

Open Oyster is NYC's premier raw bar catering service.  While oysters are our speciality we are now proud to offer to shrimp cocktail and clams as well. We predominately serve customers in NYC but also love to venture out to the Hamptons, Hudson Valley and CT for larger events.

 At Open Oyster we pride ourselves on catering to the needs of our clients. Whether your special event is a wedding, corporate event, gallery opening or backyard BBQ, we’ll work with you to make sure your vision of the event is fulfilled.  We’ll bring our portable raw bar to your location and our expert shuckers will open the oysters as they’re ordered, ensuring the freshest possible product. Whenever possible, we recycle our oyster shells by donating them to the Billion Oyster Project.

Our catering service is available starting at 100 oysters but we can accommodate much larger events.  Not sure of your needs? Let us know what you’re thinking and we can help you figure it out.  Please use our Order Form to tell us a little about what you’re looking for or email us with questions at OpenOysterNYC@gmail.com.

While we strongly endorse our signature oyster from Fishers Island Oyster Farm, we also have access to a variety of other oysters. As always, we put our customers first and will do our best to accommodate requests for specific oyster varieties.

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Our Mission and Methods


The freshest oysters sourced from the best local vendors

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Our Mission and Methods


The freshest oysters sourced from the best local vendors

Our Mission

Open Oyster was founded in the hope that, in some small way, we could return the oyster to its birthright: a place on the plate of every New Yorker. Long a staple of coastal indigenous peoples, the oyster was so common that Ellis and Liberty Island were first called Little Oyster Island and Great Oyster Island by the early Dutch colonizers. Soon, through overharvesting and the increasing pollution of New York Harbor, local oyster beds were devastated and the hearty mollusk all but disappeared. Improved farming techniques and local shipping methods have helped spur an oyster renaissance in NYC. At Open Oyster, we hope to make the oyster even more accessible by bringing it directly to your events.  Along the way we aim to spread awareness of New York Harbor conservation efforts and the role the oyster can play.

Our Methods

At Open Oyster we strive to provide a handpicked selection of some of our favorite east coast oysters.  Wherever possible, we deal directly with small, family-owned farms that share our belief that sustainability is a top priority.

All east coast oysters are the same species, Crassosstrea Virginica. The flavor, shape and size of different varieties are determined by a combination of the culture conditions in which they are raised and their genetic makeup. Because oysters are consumed raw it is important to know where your oysters come from and how they are raised.  Oysters raised in polluted waters carry those pollutants with them to market.  At Open Oyster, we do the research so you don’t have to and only deal with farms and dealers with reputations for good practice.

Our focus on sustainability extends beyond our suppliers.  Whenever possible, we recycle the shells from the oysters we sell.  Pete Malinowski, one of our founders, uses the shells to help create oyster reefs as part of his ongoing publicly funded effort to clean up New York Harbor.

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Our Team


Meet the founders

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Our Team


Meet the founders

Pete Malinowski

Pete and his brother, Nick, grew up on Fishers Island where their parents own and operate an oyster farm out of their home.  Staying close to his oyster roots, Pete is now a teacher at New York Harbor School, a specialized public high school located on Governor’s Island that seeks to provide water based job skills and instill a sense of environmental stewardship in addition to teaching a normal high school curriculum.  Both through his job and through his independent efforts, Pete has become a respected figure in the NYC marine environmentalism movement and was awarded a large public grant to help clean up NYC’s local waterways by beginning to reseed the harbor with oysters (find out more in the New York Times). Whenever possible, Open Oyster contributes it’s oyster shells to Pete’s growing local oyster reef (but it will be a few years before we try those oysters).

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Nick Malinowski

Like his brother, oysters are in Nick’s blood.  Nick worked on his family oyster farm up through college and understands the process as well as anyone of growing an oyster from something microscopic to something delicious on your plate.  In addition to his work with Open Oyster, Nick is currently pursuing a Masters degree in social work.

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Charles Clinton

When Charles first met Pete freshman year in college I don’t think he’d ever tried an oyster.  The next summer he was out on Fishers Island working on the oyster farm and hooked.  Charles brings a legal and business backround to the table and practices law when he’s not shucking oysters.

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