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At Flavors Food Tours, we’re proud to be the premier food tour company of Savannah—because #WeKnowFood. Our curated culinary experiences dive deep into the city’s rich food culture, and yes—we feature oysters. Why? Because Savannah’s oyster scene is not just alive—it’s thriving.

Savannah’s oyster story is one of boom, bust, and brilliant rebirth.

In the early 1900s, Savannah was a national powerhouse in oyster production, shipping Lowcountry bivalves across the U.S. From riverbanks to bustling shucking houses, oysters were big business—and a way of life. But by mid-century, overharvesting and pollution decimated wild beds, sending the local oyster industry into decline.

Now, a century later, Savannah is witnessing a salty resurgence—led by a new generation of oyster farmers blending tradition with innovation, sustainability, and serious flavor.

 Bite 1: Tybee Oyster Company – The Salt Bomb Innovators

Founded by Perry and Laura Solomon, Tybee Oyster Company operates Georgia’s first floating oyster farm on the Bull River. Their “flip-farming” technique uses floating cages that are rotated regularly in high-salinity waters, producing exceptionally briny oysters known locally as “salt bombs.”

Their oysters are fast becoming menu stars at places like Sea Wolf and Brochu’s Family Tradition, prized for their crisp, clean flavor and high salinity. This innovative method also keeps the oysters healthier and the waters cleaner, as each oyster filters gallons of water daily.

 Bite 2: Savannah Oyster Co. – From Farm to Downtown Favorite

Not far from the city, Savannah Oyster Co. manages a 7.5-acre oyster farm that supplies some of the most popular tables in town—including Sorry Charlie’s Oyster Bar in downtown Savannah, co-owned by company founder Harley Krinsky.

Together with business partner Nick Aliotta, Krinsky is cultivating fresh, plump oysters that thrive in Georgia’s unique tidal environment. Their approach is a true “tide-to-table” model—providing diners with ultra-local, sustainable seafood while putting Savannah oysters back on the culinary map.

 Bite 3: E.L. McIntosh & Son Oyster Co. – Legacy Meets Innovation

Based in Harris Neck, E.L. McIntosh & Son Oyster Co. is a Black-owned, multigenerational seafood company now focused on oyster farming. Led by father and son Ernest McIntosh Sr. and Jr., the company made a bold pivot from crabbing to aquaculture—and it’s paying off.

Today, their oysters land on plates at award-winning restaurants like The Grey and Husk. By embracing sustainable practices while honoring their family legacy, McIntosh & Son is reviving not just a crop—but a culture deeply rooted in the Georgia coast.

 Why This Comeback Matters

Oyster farming isn’t just about great food—it’s about healing coastal ecosystems. A single oyster can filter up to 50 gallons of water a day, removing excess nutrients and improving marine habitats. These farms also reduce erosion and provide a buffer against rising tides.

The return of Savannah’s oysters isn’t just a comeback—it’s a full-on renaissance, shaped by grit, science, family, and an abiding love for the Lowcountry.

Want to taste the revival for yourself?
At Savannah Food Tours, we proudly showcase the city’s top oyster spots and the stories behind every shell. Whether you’re a raw bar regular or new to the briny bite, our tours are your ticket to Savannah’s most delicious traditions.

 Book your tour today at www.savannahfoodtours.com and come see (and taste) what makes our coast so special.

#SavannahEats #OysterLove #LowcountrySeafood #SustainableSeafood #FoodToursSavannah #WeKnowFood #ShellYeah