At the Cooter Brown’s Oyster Bar, we strive to offer the freshest and most delicious bivalves we can source from the Gulf Coast. We will always have our house oyster—a classic, wild Louisiana Oyster—as well as a rotating selection of cultivated Oysters from around the Gulf.
Our current house oysters are out of St. Bernard, Louisiana. They are the perfect example of that classic oyster we all grew up eating in New Orleans. They are big (but not too big), plump, and salty. They are wild oysters so you can expect some variation between each oyster. Wild oysters grow on reefs and are untouched until they are harvested and brought to shore for sale.
We also have a selection of cultivated oysters that is always changing. Selections often include Murder Points from Alabama, Admirals from Alabama, or Brightsides from Louisiana. Here is what NOLA.com/Times Picayune Food Critic Ian McNulty has to say about cultivated oysters and why they make for great bites:
“Cultivated oysters are raised in cages suspended at varying depths. Farmers can control where they grow, which impacts the shape and — most of all — the flavor of the oyster that reaches your tray. For all their variation, some characteristics of this type are elegant, clean shells that can resemble ceramic art pieces, deep cups (formed by the tumble of wave motion around them), and richer, more intense flavors compared to reef oysters.”