Damariscotta, or as they are calling it, the “Napa Valley of Oysters” requires an exemplary place to enjoy them. Well, we found it.
Warwick and I rolled into the Shuck Station during the Damariscotta Oyster Festival, because I couldn’t wait even one hour to eat more of that Maine brine.
The Shuck Station is how I always envisioned my own raw bar might be. Firstly, it’s situated in a converted gas station, which is just plain “re-visionary.” They have been brilliant in preserving some of that open, airy, industrial feel, and blending it well with some of their farm-to-table concepts. The bar itself is dotted in oyster shell and contains a bed of ice uniquely made for the oyster showcase.
Secondly, the staff are as friendly as a Georgia peach. The passion and excitement about the shucks are a part of the selling process, which is absolutely enthralling for visitors. Brendan Parsons, the owner, is right in the middle of all of it – greeting patrons, shucking, and pouring drinks.
Thirdly, and dare I say what made me jump with glee – the menu is a MAP of the farms, and the oyster farmers themselves are featured in enlarged photographs on the wall. The hard work, charm, and oystery love is all around.
And lastly, the shucks. They’re as pristine as the Damariscotta River is blue. Shuck Station is an oyster lover’s ultimate local to learn everything you need to know about Maine oysters. Stop in, enjoy a beer and some oyster education, peruse the rest of the tasty menu, and say hello for me. If you’re lucky, you may even spot a few oyster farmers in the flesh (!).
Thank you Shuck Station! You can follow them on Facebook or Instagram.