We work only with breweries that use local ingredients, which means Virginia grains, local yeast and hops. When it comes to beer, we take the term "local brewery" very seriously. ( we apply the same care and provide a sustainable environment to all our team members) It would be wrong to select a wine that was good for the earth yet horrible to their employees. We also celebrate producers who are responsible with both nature and their staff. We have a wonderful selection of local, biodynamic, organic, and natural wines. When it comes to wine, our ethos remain strong, but our borders grow. Rad fact: one oyster can filter up to 50 gallons of water a day! Oysters have a larger spotlight at our oyster garage/wine bar next to the restaurant. ![]() Therefore, it only makes sense when speaking of sustainability that we include such an important player. As a healthy watershed extends its benefits to all things inland, historically, oysters have played an essential role in our local ecosystem. The other half of our name reflects the importance of the oyster bivalve by participating in the effort to rebuild the oyster reefs along the Chesapeake Bay. Whether it is the first morels and ramps of the spring, the ripe Appalachian allspice berries in the fall, or our favorite wild oyster mushrooms in the winter (part of our namesake), these wild edibles remind us of our terroir. These ingredients bring an awareness to delicious food, here in our "backyards," that often go overlooked. Native and wild ingredients are a major anchor for our seasonal approach. Through these relationships, we are able to minimize food waste and control our carbon footprint while providing a one-of-a-kind dining experience here in the Mid-Atlantic. These ingredients are sourced from individuals who believe in organic and regenerative farming practices. ![]() Our menus focus on seasonal, local produce. ![]() We believe in creating a dining experience for the future. Oyster Oyster is a restaurant rooted in sustainability.Ĭhef Rob Rubba and sommelier/restaurateur Max Kuller had a vision for an environmentally and sustainably focused restaurant.
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