Matunuck Oyster Bar has been one of RI's favorite restaurants. Here's what to know about it
Following an early morning fire on Tuesday, May 20, it appears that one of Rhode Island's most beloved restaurants is a total loss.
Among the accolades earned by the South Kingstown favorite was recognition as one of 44 restaurants to be named a 2025 USA TODAY Restaurant of the Year. Journal food and dining Gail Ciampa talked to owner Perry Raso about the recognition.
A meal at Matunuck Oyster Bar has to begin with their signature oysters from Potter Pond.
“It’s a huge honor," said restaurant owner Perry Raso. "But we have to live up to those expectations every day. I see it as fuel to improve every day."
Why Matunuck Oyster Bar was selected as a USA TODAY restaurant of the Year
Matunuck Oyster Bar was chosen for its menu that blends traditional chowder and stuffed quahogs with sushi, ceviche and poke bowls, exceptional service, an award-winning wine list and stellar oysters.
The popular restaurant, where reservations in the summer were often needed weeks in advance, "has a winning pond-to-plate philosophy to bring the freshest seafood to the table," Gail wrote. The restaurant sits on picturesque Potter Pond, 35 miles south of Providence, right where the signature dish is harvested daily. Diners often watch the oysters being unloaded while they sip and eat at their tables.
What made Matunuck Oyster Bar stand out?
Raso is one of the new breed of oyster farmers who study the science of the sea. He has bachelor’s and master’s degrees from the University of Rhode Island in aquaculture and fisheries technology. He founded Matunuck Oyster Farm in 2002 on a 7-acre commercial aquaculture lease, on Potter Pond in East Matunuck, a village in South Kingstown.
Because he needed the dock, in 2009 he purchased a small, seasonal restaurant on the inlet to his growing oyster farm. He had no desire to be a restaurateur. He figured he'd drop into the bar for a beer after harvesting.
But that's not how things turned out.
As the public took to his fresh oysters, they too loved the pond-to-plate dining at Matunuck. That small restaurant has grown to hundreds of seats, including a roof deck with water views. There's airy patio seating, bar seats and window seats that allow diners to watch the oysters being cleaned on the dock.
Raso has continued to grow his sustainable agricultural footprint, too. He developed the Matunuck Vegetable Farm, which produces greens and more for the restaurant.
What were the best dishes on Matunuck Oyster Bar's menu?
You didn't have to eat shellfish and seafood at Matunuck, but you really should.
Among the selections Gail included on her list was the freshly shucked oysters, which she described as "briny and taste like the sea, in the best kind of way." She also suggested springing for a bottle of Tattinger Champagne with a dozen oysters.
Iconic Rhode Island dishes were also on the starter menu here, too. Including classic Stuffies and Clams Casino with littlenecks, bacon and stuffing. Clear-broth Rhode Island chowder, unique to the state, was also a must-try.
Sushi, ceviche and scallops crudo offered modern takes on local seafood, with the Potter Pond Poke Bowl made with yellowfin tuna served atop sticky rice, plus edamame, peppers, seaweed, avocado, carrot, cucumber and crispy wonton, a must.
Gail said the Lobster Roll with chilled meat that is lightly dressed with mayo and chopped celery and served on a grilled buttery roll was also a must. Dinner winners included seared scallops with a lovely balsamic glaze and a stuffed lobster.
Selection gets agreement from celebrity chef Andrew Zimmern
When Andrew Zimmern saw the post by Matunuck Oyster Bar, touting their inclusion on the list, he posted, "Proud to say I called this about 14 years ago."
Host of "Bizarre Foods with Andrew Zimmern" on the Travel Channel, he did indeed visit Rhode Island to film an episode of "Bizarre Foods: Delicious Destinations" back in 2016. Producers filmed hot wieners, coffee milk, quahogs, jonnycakes, snail salad, chowder, stuffies and salt cod. Matunuck Oyster Bar's Perry Raso made stuffies at his Matunuck Oyster Bar in South Kingstown.
Zimmern also visited in 2013 to film an episode of "Bizarre Foods America," hitting up Johnson & Wales University to explore modern cooking techniques with chef-instructors Branden Lewis and TJ Delle Donne; trekking up Federal Hill with food tour guide Cindy Salvato; and stopping by the Wintertime Farmers’ Market in Pawtucket with Farmstead Inc. chef Matt Jennings.
More celebrity love for Matunuck Oyster Bar from Olivia Culpo, Elizabeth Beisel
When marrying in Rhode Island in 2024, Rhode Island native and former Olympian Elizabeth Beisel and her then-fiancé Jack Nichting, included the restaurant as a suggestion on their wedding website for their guests to visit while in town. It's also where the couple went to eat to celebrate their anniversary.
Former Miss Universe Olivia Culpo also included the restaurant as one of her Rhode Island favorites during an Ask Me Anything she hosted on Instagram in 2024.
Additional accolades for Matunuck Oyster Bar
Yelp released a list of the top seafood restaurant in every state in March, and Matunuck Oyster Bar took the title for Rhode Island. The local business guide based the ranking on the total volume and ratings of customer reviews for restaurants in the seafood category.
Wine Spectator magazine has also honored the restaurant annually in its Restaurant Awards, which honor the world’s best restaurants for wine.
This article originally appeared on The Providence Journal: Matunuck Oyster Bar has been one of RI's favorite restaurants. Here's what to know about it
