We spent a day at Rappahannock River Oysters in Topping, Virginia, to meet co-owner Travis Croxton, who raises native Chesapeake Bay oysters (Crassostrea virginica) like signature Rappahannocks, Stingrays, Snow Hills, Olde Salts. Oyster farming works up a ferocious appetite, so after spending the day on oyster boats, we sat down to dine al fresco on freshly-shucked oysters and the limited but bountiful menu at Merroir, RRO’s oyster tasting room. To pair with the oysters and a revolving menu of seafood and meats are 4 beers on tap, along with bottled beers like Flying Dog and Brooklyn Brewery.
We liked the Stingray oysters best, most closely resembling the crisp, clean cucumber finish of Northeast oysters we love so much. Other mandatory must-tries? Crabcakes, Lambs and Clams, and shrimp ‘n’ grits.
Photo courtesy of Merroir.
Merroir
784 Locklies Creek Road
Topping, VA 23169
(804) 758-2871
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.