Maine Oyster Company's Portland location serves as the raw bar and shucking-school arm of a company built around Maine's oyster coast. It was founded in 2016 by John Herrigel, who also runs the Basecamp retreat center in Phippsburg and his own Cape Small Oysters farm, and who has positioned the company as a link between coastal growers and the people slurping their harvest.
Oysters here come direct from more than 30 Maine farms across the Damariscotta River, Casco Bay, and New Meadows River regions, under a sourcing program the company calls Farm to Slurp Certified. The rotating selection draws on regional character — deep-channel Pemaquid oysters from the Damariscotta, small-batch Merritt Island oysters, and the clean, briny Love Point variety — alongside lobster and shucking classes held at the Portland raw bar itself.
Oysters here come direct from more than 30 Maine farms across the Damariscotta River, Casco Bay, and New Meadows River regions, under a sourcing program the company calls Farm to Slurp Certified. The rotating selection draws on regional character — deep-channel Pemaquid oysters from the Damariscotta, small-batch Merritt Island oysters, and the clean, briny Love Point variety — alongside lobster and shucking classes held at the Portland raw bar itself.