There’s a particular kind of magic to July. The mornings are sharp, the afternoons are short, and somewhere around the middle of the month the whole country quietly agrees that it’s cold enough to do something a little ridiculous: celebrate...

At Pacific Oyster Co, we’re obviously biased, but we think June is one of the best months of the year to eat oysters.

A really fresh oyster should feel heavy, smell clean, hold its liquor beautifully, and taste like the ocean in the best possible way.

There’s a funny thing about oysters.

Most people treat them like an event — something you order when you’re out, or bring out when there’s a reason to celebrate.

But the people who actually get the most out of oysters don’t think like that at all.

Oysters look simple on the plate — a shell, a squeeze of lemon, a moment with friends. But oysters aren’t just “picked and packed”. They’re a live, temperature-sensitive product that moves through one of the most tightly controlled food chains...

Every February, when the water softens and the sunsets linger just a little longer, the ocean plays host to an old and secret tradition — Cupid’s Oyster Experience.