In the spring of 2013, Nick Schauman shucked some oysters at a friend’s Preakness party. Before he knew it, all the oysters were gone and the party was on. Sensing a great unmet need in the arena of Baltimore tradition, The Local Oyster was born.
The Local Oyster started as a one man traveling oyster bar popping up all over Baltimore. After shucking almost every local oyster available, Nick met Patrick Hudson, the owner of a fledgling oyster farm called True Chesapeake. As fate would have it, Patrick’s first event was a Preakness party too. In 2013, True Chesapeake’s Skinny Dipper was the official oyster of the 138th Preakness Stakes. The two friends formed a partnership and haven’t looked back since.
Working together, Nick and Patrick set up their oyster tent at parties and events all over Baltimore and beyond, having shucked for clients big and small. In 2015, the duo decided to open their first brick and mortar called The Local Oyster. Their hope was that everyone would feel at home and have a good time.
Whether it’s at the bar in Mt. Vernon or your very own Bivalve Bonanza, The Local Oyster is all about good friends, good food and fun times. So “Be Happy. Eat Local.”
Check out the farm on instagram @TrueChesapeake or on Facebook at TrueChesapeakeOysterCo