Bringing the Brine: Regional Chef Steve Ackner on East vs. West Coast Oysters

When it comes to oysters, few know their shells like Regional Chef Steve Ackner. Based in Boston, Ackner is a true oyster enthusiast whose passion for seafood is matched by his deep culinary expertise.

Working alongside Corporate Executive Chef Jason Shelley and the team at Cape Cod Oyster Co., Ackner helped hand-select the perfect East Coast oyster to represent Ocean Prime. The result? Rose & Garnet, a proprietary oyster that delivers bold brininess, a clean finish, and the signature elegance guests expect at Ocean Prime.

A Michigan native, Ackner grew up near Detroit and began his culinary journey in a small Italian kitchen in Lake Orion. Since joining the Ocean Prime family in 2013, he’s made his mark in kitchens from Troy to Manhattan, Miami to Philadelphia, before landing back in Boston as Regional Chef. Known for his high standards and relentlessly positive leadership, Ackner continues to inspire teams (and menus) coast-to-coast.

Here, he breaks down the difference between East and West Coast oysters, offering a guide for both curious newcomers and seasoned slurpers.
Oyster Flavor Profiles East Coast vs. West Coast

There’s more to oysters than meets the shell. These briny delicacies are shaped by the waters they grow in. Whether you’re new to oysters or a seasoned slurper, here’s a quick breakdown of what to taste for, how they differ, and how to best enjoy them.

East Coast Oysters

Known for their clean, salty bite and sleek, oval shells, East Coast oysters grow in the colder Atlantic waters from Canada to the Gulf of Mexico. They’re shaped by strong tides and fluctuating salinity, which gives them a bold brininess and mineral-forward flavor. Think crisp, salty, and refreshing.

Flavor Profile:
• Briny
• Mineral-forward
• Clean, crisp finish

Best Served:
• Raw on the half shell
• With a squeeze of lemon, cocktail sauce, or mignonette
• Broiled or grilled with garlic butter or fresh herbs

These oysters shine when paired with toppings that enhance, not overpower, their natural salinity.

West Coast Oysters

West Coast oysters are a bit more playful in shape, often smaller and deeper-cupped, thanks to the diverse and less turbulent waters from California to Alaska. Their flavor is typically creamier and more complex, with notes ranging from cucumber and melon to earthy umami.

Flavor Profile:
• Sweet and creamy
• Fruity or vegetal (cucumber, melon)
• Sometimes umami-rich or earthy

Best Served:
• Raw with minimal toppings to highlight their unique flavor
• Paired with yuzu, rice vinegar, or cucumber mignonette
• Lightly baked with citrus or miso-based sauces

These oysters invite creativity, but their natural sweetness often needs little embellishment.

Tip for Tasting:
Try a side-by-side tasting of East vs. West oysters to experience the contrast firsthand. Start with East Coast varieties to appreciate their bold salinity, then move to the West Coast for a softer, sweeter finish. Sip a crisp white wine or a dry sparkling to cleanse your palate in between.
Ready to taste the difference? Discover both coasts’ finest with a fresh oysters at Ocean Prime locations coast-to-coast!