Revival Oysters

Updated 2026-07-10

Revival — our flagship

Revival Oysters Chesapeake half-shell
Clean brine up front, a sweet buttery finish — grown in the salinity where the Rappahannock meets the Bay. Deep-cupped from regular tumbling.
By the dozen · $15
Shucking at home or a small starter round.
50-count bag · $60
The dinner-party bag — straight off the cages, counted and iced.
100-count bag · $110
Backyard roast territory. Order ahead so we can bag your count fresh.

How we sell

Farm pickup
By appointment at 261 Osprey Lane, White Stone — order ahead and we'll confirm a time.
Pop-up raw bars
Shucked to order at partner venues across the Blue Ridge — see the schedule for the next date.
Holiday pickup days
Special pre-holiday pickup dates (think Dec 23 / Dec 30) so the raw bar makes it to your table.
Wholesale to restaurants
Weekly counts for raw bars and kitchens — get in touch through the wholesale form.

Handling & storage

Keep them cup down, on ice
Store oysters cup down so they hold their liquor, on ice or at 34–40°F in the fridge.
Let them breathe
Never seal oysters airtight or hold them in fresh water — a damp cloth over the bag is perfect.
The tap test
A good oyster is closed (or closes when tapped). If it stays open, it's done — let it go.
Enjoy within 7–10 days
Kept cold and breathing, Revival oysters eat well for a week or more — but fresher is always better.

A short shucking primer. Hold the oyster cup down in a folded towel, hinge toward you. Work the knife tip into the hinge with steady pressure — twist, don't stab — until it pops. Wipe the blade, slide it along the top shell to free the muscle, lift the lid, then run the knife under the meat to release it. Keep the liquor, mind your hand, and the second dozen goes faster than the first.

Counts and availability move with the tides and the season — check the pop-up schedule or order ahead for pickup.