It was a chilly fall evening in 2009 when Dave Svec and Brad Blymier hunkered down at Hank’s Oyster Bar in Old Town Alexandria and first broached the idea of raising their own oysters. Since Dave’s father, Charlie, an avid hunter, owned several acres of shore line duck hunting property in Onancock, Virginia, Brad and Dave had perfect access to the Pungoteague Creek. The oyster bar conversation quickly became a farming reality when they secured a bottom lease of several acres from the state of Virginia. The Pungoteague Creek served as an important waterway and battleground during the War of 1812 and supply route during the American Civil War, thus, the name War Shore Oyster Company was born.
Knowing the importance of freshness and proper handling of perishable shellfish, Dave and Brad developed their own distribution protocol from the onset of their business. Every product is delivered by War Shore’s own vehicles from their own HACCP-compliant facility. Several million oysters and a few years later, the childhood friends have expanded to work directly with some of the best growers and fishermen in North America to secure the freshest seafood possible for their customers. War Shore is committed to the standard of delivering fresh oysters within 48 hours of harvest — just one of the many ways the company ensures that the freshest products are delivered to the kitchens of the finest chefs.
From these humble beginnings to a strong and growing market presence, it is Dave and Brad’s commitment to freshness, quality, and uniqueness that has made War Shore Oyster Company a favorite to many of the Mid-Atlantic region’s top restaurants, grocers, and shellfish connoisseurs.