- Matunuck Oyster Bar – Matunuck Oyster Bar
At Matunuck Oyster Bar, we are committed to providing the freshest food available, using locally sourced produce along with farm-raised and wild-caught seafood Order the freshest lobsters, oysters, mussels, scallops, and clams today and enjoy a New England seafood feast in your home tomorrow
- A Hidden Gem of Rhode Island – Matunuck Oyster Bar
With three beaches, the village of Matunuck, six miles east of Charlestown, is known for its surfing, kiteboarding and windsurfing The best waves are found at Deep Hole and there is neither a parking fee nor amenities
- OYSTER FARM TOURS – Matunuck Oyster Bar - rhodyoysters. com
Tours are held rain or shine At Matunuck Oyster Bar, we are committed to providing the freshest food available, using locally sourced produce along with farm-raised and wild-caught seafood Our signature raw bar is fully stocked with a variety of Rhode Island oysters, crisp cherrystones, littleneck clams, and jumbo shrimp
- About – Matunuck Oyster Bar
A Hidden Gem of Rhode Island For finer dining, try the farm-to-table Matunuck Oyster Bar The owner Perry Raso, an oyster farmer with degrees in aquaculture and fisheries technology, started “digging wild shellfish with a bull rack at age 12 ”
- Hours and Info – Matunuck Oyster Bar
© MATUNUCK OYSTER BAR | 629 SUCCOTASH RD | WAKEFIELD, RI 02879| 401-783-4202
- Rhode Island’s pond-to-plate restaurant named one of best by USA TODAY
Rhode Islanders know it doesn’t get any better than dining on Potter Pond, where Matunuck Oyster Bar’s signature dish is grown and harvested Now everyone else will know, too
- APPETIZERS SALAD LAND - rhodyoysters. com
MATUNUCK SUMMER SALAD organic mixed greens, arugula, pickled blueberries, blackberries, watermelon, toasted sunflower seeds, creamy feta vinaigrette, fresh black pepper small 8 95 large 15 95
- Raising the Bar – Matunuck Oyster Bar - rhodyoysters. com
Perry Raso, owner of Matunuck Oyster Bar, recently started serving scallops at his restaurant, and will give a TEDxProvidence talk Saturday about his farm-to-table, pond-to-plate practices
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