Bag of Matunuck Oysters on the raw bar.
Oyster farming is a pretty active occupation. Bags of oysters are constantly being sorted and moved to different parts of the pond. This was a still photo from a video I made
This guy was a commercial fisherman and his arm pretty much illustrates that.
This is where the oysters are sorted on Potter pond. Oysters of the same size are placed in similar bags so they grow consistently.
The great thing about working on a pond is being able to move lots of oysters without throwing your back out.
Oysters going to the market and restaurant get a quick rinse in the pond.
I was able to eat this after making the picture. I did not regret it...at all.
Two bags of Oysters ready to go to the raw bar.
Watch Hill, Potter Moon and Matunuck oysters shucked on the raw bar. Each oyster has a different flavor profile.
Portrait of Perry on location in the restaurant.
Aside from the really great food (no fooling) the service is terrific. I don't get any discounts for saying so.
Rhode Island Clam Chowder is different than New England Clam Chowder because it the broth is clear and has no cream added to it. I prefer it