The Marshall Store

This is owned by a guy named Shannon Gregory, who is originally from Australia. He and I worked together at Hog Island, and his dad is owner of the Tomales Bay Oyster Company. He’s got a smoker and a barbecue grill. You can sit outside and smell the salt in the air. You can’t get any closer to the water unless you jump in. My son Matisse is a shucker here (the oyster community is small. . .). The key element for someone who is serious about oysters in their restaurant is that they must have a dedicated shucker. I like to see a lot of product moving in and out, because then it implies it’s fresh.