Rob Rubba

Chef Rob Rubba's Oyster Oyster is a restaurant rooted in sustainability. Chef Rubba and sommelier/restaurateur Max Kuller had a vision for an environmentally and sustainably focused restaurant.

That dream, then became a reality.

Chef Rubba believes in creating a dining experience for the future. Oyster Oyster's menus focus on seasonal, local produce. These ingredients are sourced from individuals who believe in organic and regenerative farming practices. Through these relationships, Oyster Oyster is able to minimize food waste and control their carbon footprint while providing a one-of-a-kind dining experience in the Mid-Atlantic.

Native and wild ingredients are a major anchor for Oyster Oyster's seasonal approach. These ingredients bring an awareness to delicious food, here in their "backyards," that often go overlooked. Whether it is the first morels and ramps of the spring, the ripe Appalachian allspice berries in the fall, or wild oyster mushrooms in the winter (part of their namesake), these wild edibles remind them of their terroir.

The other half of Oyster Oyster's name reflects the importance of the oyster bivalve by participating in the effort to rebuild the oyster reefs along the Chesapeake Bay. As a healthy watershed extends its benefits to all things inland, historically, oysters have played an essential role in the local ecosystem. Therefore, it only makes sense when speaking of sustainability that Oyster Oyster includes such an important player. Oysters have a larger spotlight at their oyster garage/wine bar next to the restaurant.

Rad fact: one oyster can filter up to 50 gallons of water a day!

When it comes to wine, Oyster Oyster's ethos remain strong, but their borders grow. They have a wonderful selection of local, biodynamic, organic, and natural wines. They also celebrate producers who are responsible with both nature and their staff. It would be wrong to select a wine that was good for the earth yet horrible to their employees.

When it comes to beer, Oyster Oyster takes the term "local brewery" very seriously. They work only with breweries that use local ingredients, which means Virginia grains, local yeast and hops. Often these brews are made with other local or wild ingredients too. At the restaurant, beer is only served on draft in an effort to eliminate single-use cans and bottles. They also create zero proof juice pairings in house. Up cycling food trim and other ingredients from their dinner menu.

Oyster Oyster's space also reflects their sustainable values. Selecting green materials, LED lighting, and equipment all serve the purpose of lowering energy and resource use. A strict "zero single-use plastics" policy and watering their plants with leftover bottles of DC's Finest H2O (no Fiji here). Living plants adorn their restaurant, filtering the air and bringing life inside.

In the end, Chef Rob Rubba hopes that Oyster Oyster’s ethos and systems find themselves in restaurants everywhere.