Oysters are gaining popularity due to several current food trends. They are high in protein and micronutrients, environmentally friendly, an accessible luxury, and they come with intriguing stories. Bilen Gaga, co-owner of Selune, a natural wine and oyster bar in Brooklyn, New York, describes fresh oysters as a taste of the sea, evoking feelings of perfect beach days. According to Technomic’s Ignite Menu data, mentions of oysters on menus have increased by 11.9% over the past year. At Selune, they focus on Utah Beach oysters, known for their unique flavor, which derives its name from the historic bay in France. However, many operators emphasize sourcing oysters from local waterways.
Today's oyster cultivation has a significant environmental impact, as most oysters are farmed in estuaries and coastal areas. They are regenerative, filtering up to 50 gallons of water daily, and helping to restore marine ecosystems. Texas, for example, is enhancing its oyster farming, with regulations and licensing evolving since 2019. Chef Aaron Juvera, Texas's first certified oyster master, notes that local oysters are distinct, becoming popular among consumers, who are pleasantly surprised by their flavor. Restaurants nationwide are exploring different oyster varieties, leading to a diverse and rich menu appeal, while chefs often emphasize local sourcing and creativity in their preparations.