Lewes Oyster House celebrates the rich heritage of oyster consumption in 18th and 19th century Mid-Atlantic taverns and oyster houses.

This period is known as the “Oyster Craze” or the “Golden Age of Oysters.” Oysters were inexpensive and abundant, and could be eaten raw or cooked in many ways, including fried, broiled, stewed, pickled, and more. They were often served with alcohol at taverns and saloons, and were a staple of breakfast, lunch, and dinner.

Today, Chef Sean and team honors this tradition and serves them grilled, fire-roasted, raw, in cocktails, and in towers!

Lewes Oyster House celebrates the rich heritage of oyster consumption in 18th and 19th century Mid-Atlantic taverns and oyster houses.

This period is known as the “Oyster Craze” or the “Golden Age of Oysters.” Oysters were inexpensive and abundant, and could be eaten raw or cooked in many ways, including fried, broiled, stewed, pickled, and more. They were often served with alcohol at taverns and saloons, and were a staple of breakfast, lunch, and dinner.

Today, Chef Sean and team honors this tradition and serves them grilled, fire-roasted, raw, in cocktails, and in towers!