I was at first nervous about raw shellfish in the Midwest. But per usual, Chicago’s culinary scene does not disappoint.
🦪 Today, on National Oyster Day, here are some of the city’s best spots to shellebrate.
‘R’ Month Myth?
Even though National Oyster Day is Aug. 5, perhaps you’ve heard you should only eat fresh oysters in months that end in “r.” Thanks to improvements in refrigeration, oyster farming, and food safety standards, it’s generally safe to eat the shellfish year-round, according to Southern Living.
Still, never eat an oyster if it smells bad or looks cloudy or off-color. If you’re shucking your own, avoid cracked or already-open oysters.
Chicago Oyster Spots
In a city of steakhouses, happy hours, and fine dining, a quick search will reveal any number of best oyster lists. Here are three spots I can vouch for:
- 🥇 Swift & Sons Tavern — I was pleasantly surprised by the variety offered at the Wrigleyville spot’s happy hour, which features $2 oysters.
- 🥈 The Publican — Ask all of your oyster questions here because the staff at this Fulton Market restaurant are super knowledgeable.
- 🥉 Uvae — I came to the Andersonville wine bar for the happy hour oysters. But I stayed for the $5 glasses of cava.
Next on my list? Heritage in Humboldt Park and Chicago Oyster House in South Loop.
Queen Mary in Ukrainian Village has a happy hour every Sunday and Monday, featuring Motorshucker oysters and strong $9 martinis. Motorshucker also has an ongoing residency at Easy Does It.
Spots with $1 oyster happy hours include:
- Volo Restaurant and Wine Bar in Roscoe Village
- Tortoise Supper Club in River North
- Legal Seafood in the Loop
- Briny Swine Smokehouse and Oyster Bar in Lakeview
Today, Shaw's Crab House in the Loop also debuts its new half-off oyster happy hour.
Eat Oysters Like an Expert
Oysters are not all alike. Roughly four regions supply oysters to local restaurants, each offering different flavors.
- Pacific Northwest — The oysters that grow in these cold waters are often smaller, but have a cleaner, more briny flavor.
- Northeast — The majority of restaurant oysters are sourced from the East Coast. Northeast varieties are often sweeter than their West Coast counterparts.
- Chesapeake Bay — Oysters from Virginia and Maryland are even meatier and creamier than those produced north.
- Gulf Coast — You’re unlikely to find these large, meaty oysters served raw in Chicago. But Southern spots like Ina Mae Tavern in Wicker Park offer grilled versions loaded with toppings.
What condiments should you add? I like mine with lemon and a little hot sauce. Many restaurants will also serve oysters with cocktail sauce or a mignonette — a kind of shallot vinegar dressing.
A version of this article originally ran Sept. 5, 2024.
