Vegetable focused Oyster Oyster was born from a concept framed on sustainability.
Chef Rob Rubba creates seasonal menus that highlight the bounty of the Mid-Atlantic with farms and producers who share our ethos, environmentally beneficial oysters from the Chesapeake, and locally foraged mushrooms. The beverage program is equally focused on and curated with responsible makers.
Currently, Oyster Oyster is offering contactless takeout.
Outdoor dining will return late February, weather...