EMPIRE OYSTER is a vertically integrated oyster business. We produce, distribute and serve oysters and we consult oyster growers, distributors and restauranteurs. Finally, we deliver the most impressive Raw Bar Services in NYC and beyond. 99% of the time our clients tell us that their guests thought the raw bar was the best part of their event. We offer a host of products, services and experiences as well. Explore them below.
EVENTS & SOCIALS
As the team that created New York Oyster Week, we have produced or co-produced well over 100 oyster-centric events since 2012. There is nothing we cannot invent, imagine or manage when it comes to raw bars and event production. We love the challenge of serving oysters and other Marine Cuisine™ in challenging weather or locations. And we always do so safely and graciously whether it was on a rooftop, luxury yacht, frozen lake, remote beach or your back yard. We’ll execute your vision or, if you need ideas, we’ll work together to create something special that meets your needs and goals.
MAKER'S SOCIALS - Host your very own Oyster Social at your location. We’ll make it awesome. And easy. Click on the links below to learn more.
OYSTER SOCIAL - Have us present an edu-taining oyster experience for your building, fraternity, book club or neighborhood association. We'll teach you how to shuck oysters and give you the 101 on oysters if you like, as well.. These are great for groups of 10 - 40 oyster lovers.
AHOYsters - Enjoy an ultra-premium oyster bar dockside or underway, on your yacht or chartered yacht. We may have more experience with this than anyone on Earth having executed oyster bars on at least two dozen yachts in Newport, RI, Miami & Fort Lauderdale, FL, St Petersburg, FL, New York City and The Hamptons.
OYSTER & RAW BAR CATERING
We specialize in the presentation of ultra-premium oyster bars and experiences for your friends, family and associates at your office, home, club or special event. We bring the finest product, service, presentation and experience to wherever you are gathering and celebrating. Yes, we are FOCUSED on oysters but we also present outstanding seafood catering of all kinds. We call our service and style MARINE CUISINE™ & DelicaSEAS™. Yes, its beyond, beyond! There’s not much we CAN’T execute when it comes to seafood and we love to focus on creative compositions featuring sustainable and responsible species common to the lower end of the sea-food chain. Think small fish, crustaceans and shellfish. We make these healthy, sustainable and responsible species interesting and delicious!
Our oyster bar services start at around $525. We call that our NANO OYSTER BAR.
We help Oyster Producers create brands and find new markets. We help Distributors find new oyster producers and restaurant customers. We help Seafood Sales Reps become more effective and efficient. We help Towns, Counties and States to understand how to use OyStories and OysTourism effectively. And finally, we help Chefs & Restauranteurs create or improve an oyster bar / raw bar program.
We offer our clients extraordinary experience, expertise and
Nearly a decade of operating at all levels of the industry including the production of many dozens of oyster-centric events since 2011 and hundreds of private raw bars.
Hundreds of visits to restaurants, oyster farms and seafood distributors.
Creating, leading or being a part of many dozens of sales calls with reps & chefs.
Hundreds (if not thousands) of conversations with restauranteurs, chefs, oyster growers, oyster shuckers and marine scientists.
Extensive, constant and ongoing learning through reading books and blogs and deep participation in list-serves and social media.
100% SATISFACTION “NOTHING TO LOSE” MONEY BACK GUARANTEE!!!
THE SHUCK TRUCK
5,000 lbs of Sky Blue American Muscle! Empire Oyster’s SHUCK TRUCK. She’d love to meet you, just please don’t call her a "Food Truck”.
While we DO NOT vend or serve oysters "out of it”, we do serve cold beverages from the passenger side taps as we shuck oysters next to or in front of it at private events all over, because we are “Bad & Nationwide". We lovingly restored her and use her to have fun get folks excited about what we do.
SHUCK TRUCK SPECIFICATIONS
Year Built: 1967 Make: CHEVROLET Model: SPORTSVAN DELUXE 108
Top Speed: 100 mph
GVW: About 5,000 lbs
MPG: 10 mpg
Fuel: Unleaded Gasoline
Lovingly restored in between 2015 & 2017 with...
400hp GM Small Block Engine + Custom Exhaust System + 3 Speed (On The Tree) Automatic Transmission + Custom Interior Upholstery + Cooper Cobra Tires + Two Taps & A Jockey Box System + An air horn that plays Dixie
A Mermmelier is to oysters what a Sommelier is to wine.
The knowledge, skill and experience necessary to earn certification as a Somm is significant because the value a Somm brings to bare is significant. The same should be true with oysters. A rare, exotic and fine wine can cost as much per sip as a rare, exotic or fine oyster. The consumer paying premium for fine wine deserves to be well informed and should receive great value for the money they are spending. We are committed to creating a world class certification program for culinary and hospitality professions such that they can do more with (and for) oysters!
Mermmerlier Certification will soon be available though Academie Mermmelier™.
This will be a division of Oyster’s Unlimited™, a non-profit organization based in North Carolina.
We believe the person in charge of a raw bar program should be every bit as qualified as a Somm that oversees a wine program. We also believe this creates opportunities as much as it delivers on promises.
This is not something new for The French who have certified Ecaliér for centuries. Ecaliér is a verb. It means "to scale a fish". Thus, those who were skilled in this (and the preparation of fish) were a specialist in the French restaurant. This attention to detail is one of the things that has set French Cuisine apart for centuries.
We wanted to create a term that was more specific to oysters. Mermmelier plays on the term Merroir, which is often used to describe the influences on an oysters taste, color, texture, size and shape. Merroir is derived from the French word for The Sea which is, Le Mer.
So, this is the back story and the rationale for the creation of this education and certification as a Mermmelier. Soon we will begin to write the curriculum and invite chefs to take our course and earn our certification - the first of its kind anywhere in the world.
Reach out to us with questions of to request more information through our contact page.