Week of july 13, 2026

OYSTERS

• GOOD - Seaduction - Chesapeake Bay, VA
  Grown in floating cages off the Virginia coast, these spend 2-3 years feeding in the nutrient-rich waters of the lower Chesapeake Bay.
  A great oyster to start with. Moderate salinity gives a mild, approachable brine with a clean mineral finish.

• BETTER - Calusa - Lower Tampa Bay, Fla.
  Farmers: Reed and Maura Smith
  Four miles from Cheeky's. Reed and Maura farm a 4-acre lease in the Terra Ceia Aquatic Preserve, in the shadow of the Skyway Bridge where strong tidal flow keeps the water crystal clear.
  Tampa Bay brine is bold and real.
  Sweet finish. The most local oyster we can put in front of you.
  Mid-week switch: Beach Bum - Harwich, MA
  Cape Cod Bay on the south side of the hook. Cold, clean and tidal. Crisp, salty, clean mineral finish.

• BEST - Beausoleil - Miramichi Bay, New Brunswick, Canada
  Farmed in floating trays in Miramichi Bay, one of the northernmost points where a virginica oyster can be grown. Half the year they float near the surface where food is plentiful. When winter sets in they're sunk to ride out the ice. The result is a perfect shell every time. Gentle, clean brininess with a sweet finish.
  
  Mid-week switch: Bijou - New Brunswick, Canada
  Cold Canadian waters, similar floating tray grow-out as the Beausoleil. Strong salinity up front, clean mineral finish.
  
  Ending the week on: Sea-Kist - Dutch Harbor, Jamestown, RI.
  Farmers: Nick Papa and Bill Cregan
  Grown in floating flip-farm baskets in the southern part of Narragansett Bay where pure Atlantic water surges in on the incoming tide. 14-24 months in the water column. High brine, sweet bread and butter finish. Worth the wait for these.

• GRILED - Oyster Rockefeller - Louisiana
  We bring these in whole, large Gulf oysters specifically for this dish. The bigger shell holds up on the grill and gives Phil room to work. Broiled hot with the classic spinach and breadcrumb treatment.

CLAMS

• Fried Clams - Boston, MA
  Large surf clams, pre-cut and meatier than whole belly clams.
  Hold up perfectly in the fryer. Crisp outside, sweet and tender in.
  The way most of New England grew up eating them.

• Baked Clams Oreganata -
  Topnecks through Thursday
  Cherrystones starting Friday.
  Switching to Ipswich cherrystones at the end of the week. Bigger clam, better fit for the bake. Briny and slightly sweet. Same treatment: olive oil, garlic, herbs and breadcrumbs.

• Raw Clams - Littlenecks, Massachusetts
  Same clam, straight up. On the half shell with cocktail sauce, cucumber apple mignonette and lemon.

FRESH FISH

• Grouper - Gulf of Mexico
  Coming in fresh this week out of Mexico. Gulf grouper is as good as it gets. Mild, firm and clean. On the menu now.

• Snapper - Gulf of Mexico
  Fresh out of Mexico alongside the grouper. Gulf snapper, clean and bright. Ask your server what Phil is doing with it tonight.

• Salmon - Faroe Islands
  Farm raised in the cold North Atlantic waters between Norway and Iceland. The Faroe Islands produce some of the best farmed salmon in the world. Rich, fatty and clean. Worth ordering.

A good time, every time. See you real soon.

Phil & the Cheeky's team