Oyster Club
New American restaurant · Mystic
13 Water St, Mystic, CT 06355
Highlights
Farm & sea to table seafood with creative cocktails & oysters
Farm & sea to table seafood with creative cocktails & oysters
"Open since 2011, this renovated carriage house is one of the restaurants that put Mystic on the map as a dining destination. It’s the place to get down with a dozen oysters from the water you’ve been kayaking on all day. The rest of the menu leans local and seasonal too, with an excellent fish cheek sandwich on a baguette from Meryl Bakery, and day boat scallops so fresh you’ll owe the fisherman a thank you. During the summer months, head up to the Treehouse, a patio in the sky that serves a special themed menu. This year it’s Mexican, and you need to eat some summer squash guac followed by a lobster tostada before it’s fall. photo credit: Lisa Nichols photo credit: Lisa Nichols photo credit: Lisa Nichols photo credit: Lisa Nichols photo credit: Lisa Nichols Pause Unmute RESERVE A TABLE" - Tanya Edwards
"Oyster Club was opened in 2011 and is part of Dan Meiser’s 85th Day Food Collective. It is renowned for its fresh produce and seafood." - Adam H. Callaghan
"Led by chef Renee Toupounce, this Mystic restaurant emphasizes using whole fish and minimizing waste, utilizing heads, tails and bones to build a delicate, focused seafood stock. Toupounce advises avoiding strong-flavored vegetables and herbs (skip carrots, sage, rosemary) and instead using softer aromatics like white onion, celery or fennel and light herbs so the true flavor of the fish can come through. She also stresses gentle, low-and-slow simmering rather than a rapid boil to prevent bitterness, and notes that in a restaurant setting cooks must be mindful of shellfish–finfish combinations because of allergy concerns." - Tanya Edwards
"Feast on some of the best seafood around at Oyster Club. Our perfect meal? Smoky Rhode Island clam chowder, dashi-buttery roasted oysters, and the homemade bucatini." - Travel + Leisure Editors
"Next door, Touponce continues to delight at the cozy yet modern Oyster Club with dishes like a warming quahog chowder, mackerel and ramp scotch eggs, and John Dory white fish cooked with nutty red-and-white Jacob’s Cattle beans and confit smelt served alongside more of Ayala’s inventive cocktails." - Stasia Brewczynski
