Season to Taste is teaming up with the Massachusetts Oyster Project this summer to make it easier for diners to help restore the Commonwealth’s coastal ecosystems one delicious bite at a time. Starting on Monday, July 20th, chef-owner Robert Harris‘ Cambridge restaurant will launch a pilot shell recycling program alongside a seasonal oyster menu that celebrates one of New England’s favorite bivalves.
Stop by the bar from open until 7:00pm for $2 Oysters Rockefeller, or order from the raw oyster selection paired with your choice of wine, beer or an oyster-inspired cocktail. Guests who want to continue the effort at home can also purchase reusable shell collection buckets, then swap them out at the restaurant once they’re full so the shells can be returned to the Massachusetts Oyster Project for reef restoration.
The partnership is just getting started, too so definitely keep an eye out for a collaborative five-course oyster dinner with a guest chef later this summer.
