Oyster Club’s Philosophy is Simple

The best food travels the shortest distance, with seasonality and location determining the day’s delicacies. The menu, which is written daily, showcases the over 25 purveyors; farmers, fishermen and artisans that make their home both inland and along the coast of Connecticut, Rhode Island, and Massachusetts.

Oyster Club Sourcing “Our Food Has a Story”

Our product is the backbone of our kitchen at Oyster Club. 95% of our produce is sourced from within 50 miles of the restaurant, almost all of which is certified organic. Our fish comes exclusively from the coasts of Connecticut, Rhode Island and Massachusetts. All of our animals come in whole from local farms and straight to our kitchen, where they are first aged appropriately and then butchered. The only exception to this is our prime grade beef, which comes from a farm in Vermont, which is the closest source to Oyster Club. Our chef James Wayman forages the fields and forests of Connecticut and brings to our table at least 30 species of wild mushrooms, wild herbs such as spicebush, Northern bay and sweet fern, and many varieties of edible greens and other plants.
We believe that food is more than an ingredient. It is a spoke in the wheel of the lives of the countless individuals involved in the journey from “farm & sea” to table. It is a family legacy, a piece of history, a means of survival and an expression of years spent practicing the art of farming, fishing, creating and cooking. The final chapter of this story is one that is presented beautifully on a clean white plate, graciously handed over to our guest. We view our dining room not just as a restaurant, but rather a meeting place for people who care about good food. Oyster Club is a place for those individuals to share in a story that we care so deeply about.

Oyster Club Accolades

The Daily Meal
Colman Andrews, 20 November 2012
“This is the kind of restaurant you wish every town had: friendly, unpretentious, and comfortable, with efficient service, decently priced wines, a constantly changing menu that respects the seasons and draws from local farms and fishermen, and really good food- sometimes unexpected, even sort of daring.”
Connecticut Magazine
2012 Best New Restaurant, New London County
Elise Maclay, June 2012
“When it comes to crustaceans, local sourcing trumps all, and few pursue it as assiduously as the chef and managing owners at Oyster Club.”

Additional Information

Dinner Hours: Sun-Thurs 5pm-9pm
Fri-Sat 5pm-10pm

Lunch Hours: Fri 12pm-2pm
Sat 11am-2pm

Brunch Hours: Sun 11am-2pm

Happy Hour: Daily 4pm-6pm in the bar & patio featuring $1 Noank Oysters

Street parking is available in downtown Mystic. Alternatively, a parking lot can be accessed at the Mystic Art Association located just next door to the Oyster Club.

All major credit cards accepted.

Reservations recommended.