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P.O. Box 88
Topping, VA 23169

Our mission is simple:
To put the Chesapeake Bay oyster back on the map.

With current oyster harvests in the Bay unable to satisfy worldwide demand, the Virginia oyster has taken a back seat to more readily-available oyster varieties, such as those harvested from the Gulf of Mexico and along the Northeast and West coasts, as well as those imported from abroad. And so, an entire generation of consumers has been deprived of enjoying what is arguably the greatest tasting oyster in the world.

Ryan and Travis CroxtonForeign oyster varieties, like Crassostrea gigas and Crassostrea sikamea (Japanese oysters), now dominate the world market. France, Australia, New Zealand, even our West Coast, all depend on a foreign oyster. Efforts are even being made in the Bay area to introduce the fast-growing Chinese oyster (Crassostrea ariakensis) to boost lackluster harvest tallies. Loyalty to our native oyster (Crassostrea virginica) and appreciation for regional distinction have fallen by the wayside. Effectively, Bay oysters have gone from being asked for by brand to being ordered blindly.

Which brings us to our goal: Make Bay oysters consistently available, allow customers to once again appreciate the unique flavors of the Chesapeake Bay region, and sit back as the tide builds. For your part, the next time you order oysters, order them by name: Rappahannocks, Stingrays, Snow Hills, Olde Salts. And if the restaurant doesn't serve them - tell 'em to give us a call. Or order yours online!


RRO is owned and operated by cousins Ryan and Travis Croxton, recipients of the 2005  Food & Wine MagazineTastemaker's Award,” given each year to top young talents who've changed the world of food and wine by age 35. Look for Ryan and Travis this fall on the Emmy-nominated, James Beard Award-winning PBS series Chef's Afield, episide "Olde Salts. Young Guns."


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