When Chef Eric Houseknecht has the opportunity to source his seafood from local, sustainable fishermen, he pounces. His approach to high-quality American cuisine works best when he highlights fresh fish in the process. That's why you can typically expect just-caught seafood from nearby waters when you come to Thames Street Oyster House.
True to its name, Thames Street Oyster House boasts an impressive raw bar. It's always stocked with local oysters, as well as some from the West Coast and elsewhere on the East Coast, plus clams, crab and lobster, escargot, and even options like pickled herring. After you nibble on a few of the raw bar plates, dig into a larger main dish like the fish and chips, the New Bedford swordfish, or the Rhode Island whole belly clam roll tucked into a buttery split-top bun.