More and more oysters are popping up locally— oyster farming has been encouraged to preserve and clean the Chesapeake Bay watershed, as well as to restore its formerly robust oyster populations. And now is the best time to enjoy them, even though the rule of only eating oysters in months with an "r" in them is outdated due to improved technology. But during the summer spawning season, the flesh becomes mushier and and milky.
Oysters display a unique range of flavors — brine, mineral, cucumber, sweet, iodine, melon. And what better way to explore the range of flavors than to try all the oyster happy hours around town? Here's a roundup of the deals, from $1 oysters to half-priced raw bars.