Raw Bar & Wholesale
Bring the Bay to your event.
Eli, the boat bar, and as many fresh Revival oysters as your crowd can handle — shucked to order, all evening.
What a booking includes
The boat-bar raw bar
The signature boat-shaped raw bar rolls in iced and loaded. Eli shucks fresh oysters all evening, keeps the mignonette and lemons stocked, and shares the story behind his sustainable farm while he works — it's half raw bar, half show.
Great for weddings, winery and cidery evenings, rehearsal dinners, and company gatherings anywhere between the Bay and the Blue Ridge.
The farm plants its own next crop every season — 600,000+ oyster seed went in the water this July, on the way to 800,000 for the year. More about the farm and the Bay.
Planning a fall roast? We pair the raw bar with roast-pit service — see oyster roasts →
Two ways to work together
Events & wholesale
- Straightforward pricing Every event is quoted plainly on headcount and hours — no packages, no surprises. Send the details and we'll come back with a number.
- Sized to your crowd Figure three to four oysters per guest, per hour. Tell us the headcount and we'll bring the right harvest, shucked to order by Eli at the boat bar.
- Venue-ready A setup that works anywhere from wineries and barns to backyards, Northern Neck to Blue Ridge. Tell us what paperwork your venue needs and we'll sort it out with you.
- Weekly counts, delivered Friday Consistent, deep-cupped Revival oysters, harvested to your order — with a Charlottesville drop every Friday, backhauled on the pop-up run.
- Farm-direct freshness No middle stop: off the cages at White Stone and on your ice, farmed, harvested, and delivered by the farmer.
- Spec sheet for your kitchen One-page spec sheet for your kitchen → — size grade, cup, flavor, and a menu-story block you can lift.
Prefer to talk it through first? Email the farm.
Start the conversation
Tell us what you're planning — the date, the venue or business, and a rough headcount or weekly volume — and we'll follow up with availability.
No obligation — this just starts the conversation.