Matunuck Oyster Bar — Restaurant in South Kingstown

Matunuck Oyster Bar has been serving "pond-to-plate" oysters and day-fresh seafood in South Kingstown since 2009.

The medium-sized Matunuck oysters are grown in Potter Pond, which the restaurant's waterfront patio rests upon. These delightful bivalves possess a bright briny taste with a firm texture. In addition to being offered raw with mignonette and cocktail sauce, they can be served Rockefeller-style or charbroiled with a bourbon chipotle sauce.

The co-owners of Matunuck Oyster Bar are Jeff Cruf and Perry Raso. Cruf is the Executive Chef, previously of Providence's Gatehouse and Newport's Cheeky Monkey. Among other roles, Raso effectively runs the restaurant and is the brains behind the aquaculture involved in Matunuck's shellfish harvesting. Together they have created a uniquely awesome seafood dining experience that is not limited to their oysters. In fact, I'd argue that calling their restaurant an "oyster bar" perhaps sells the operation short.

Matunuck Oyster Bar's golden fried clams are some of Rhode Island's finest and are a joy to eat: the petite, juicy bellies could melt on your tongue if you let them, but I prefer to savagely bite into them, coating the inside of my mouth with a mixture of grease, ocean, and quickly-disintegrating fried coating. I generally found Rhode Island clams to be "gritty" due to mostly coming from sands rather than mud, but these are grit-free. I'm a fan of fried clams from the seafood shacks and the beachside roast beef shops north of Boston, as it is rare and unusual for me to find a full service restaurant like Matunuck Oyster Bar that does fried clams this well.

Also excellent have been Matunuck Oyster Bar's Baked Stuffed Lobster and Clear Clam Chowder, both of which would be the best thing on the menu of most other restaurants around Rhode Island. Vegetable side dishes and salads are of similar high quality, with many of the vegetables and herbs provided by the restaurant's organic vegetable farm on the north end of Potter Pond.

Unfortunately, Matunuck Oyster Bar isn't exactly under-the-radar. EVERYONE knows about this place, and everyone knows how good it is. Prepare for a long wait at dinner time during peak summer months, mandatory valet parking, town police officers directing traffic outside their parking lot, and so on. In other words, you'll probably want to come off-season (when you can make a reservation on their web site) or during lunch time.

My other caveat? On my most recent visit, my server was excruciatingly slow in closing me out and, rather than leaving, I sat nearly 20 minutes longer than I needed to after I finished my meal. And, for that, I couldn't get too upset, as the wait-staff mostly consisted of teenagers on their first summer restaurant jobs. One could argue that a place with $20-$30 plates of food should have higher standards, but you tell me where to find experienced servers in RI who are willing to work here temporarily to deal with the summer surge.

Despite these issues, this is a "must visit" restaurant if you're planning a trip to Rhode Island -- you just need to be careful and pick an off-peak time to experience it. I cannot think of any place I'd rather eat seafood at in...

I recently had the pleasure again of dining at this exceptional establishment, and let me start by saying that this place deserves more than just five stars – it deserves a resounding six stars! From the moment we stepped in, we were impressed by the extensive wine list, setting the stage for an extraordinary culinary journey.

To kick off our meal, we opted for a dozen oysters featuring selections from Matunuck, Watch Hill, and Charlestown. Each one was a delight, but the Watch Hill oysters stood out with their exquisite flavor and freshness.

The Caesar salad with anchovies was an absolute triumph. Perfectly balanced and bursting with flavor, it's no surprise we decided to share it – a decision we were thankful for later, as it left ample room for the forthcoming culinary delights.

For our entrees, we chose the scallops and poke bowl with Ahi Tuna. Both dishes were nothing short of culinary perfection. The scallops were expertly prepared, tender, and accompanied by delectable flavors. The poke bowl was a delightful medley of flavors, showcasing the Ahi Tuna at its finest.

To complement our meal, we enjoyed a bottle of Kistler wine, which beautifully elevated the dining experience. And for a memorable finish, we decided to indulge in espresso martinis with a splash of Baileys. The bartender's suggestion to lighten the drink was spot-on, leaving us with a delightful and uplifting note to conclude the evening.

Despite dining on a Wednesday night, the restaurant was abuzz with a steady flow of people, a testament to its popularity and the unforgettable experience it offers. I must note that valet parking is a must if you want to avoid the parking challenge – but rest assured, it's well worth it!

In conclusion, this dining experience was an absolute joy from start to finish. Impeccable service, an impressive wine selection, and a menu that never disappoints make this place a standout in the culinary scene. I highly recommend it to anyone seeking a top-tier dining experience that goes beyond the ordinary. I eagerly await my next visit to this non-stop...

I visited Matunuck Oyster Bar twice in three days during my recent Rhode Island trip — and I can confidently say the food is outstanding. The oysters are some of the best I’ve ever had, the lobster and scallops were incredibly fresh, and the cocktails and salads were excellent. My first visit was flawless — from the check-in to the attentive service and peaceful, window seating area, everything exceeded expectations.

On my second visit, I drove over an hour from my hotel just to come back because the experience had been so memorable. The food and drinks were just as wonderful. However, check-in this time was disappointing. Despite my 11:45 AM weekday reservation and the restaurant just opening with an entirely empty section, I was offered a table next to the server station and exit — clearly one of the least desirable spots, normally only used when a restaurant is full.

As someone with a background in the restaurant industry, I recognized this immediately. I was visiting with my dogs and asked politely to be seated in the same quiet, window area as before. The server was kind and understanding, and I truly appreciated being moved.

What left a bitter taste, though, was observing that a couple who also have a dog and arrived much later was seated directly in the better section — one that had obviously been available when I walked in. The decision to seat me at a poor table seemed unnecessary and deliberate.

This brings me to the senior lady at the front desk, who handled the seating. I feel it’s important to mention her directly, because her unwelcoming attitude did not reflect the standard of the rest of the team. It felt as if she did not want my business, and that made the return experience far less joyful — especially considering the long drive I made just to eat here again.

I hope management reads this and takes it seriously. When everything else — food, service, atmosphere — is exceptional, no guest should feel quietly rejected at the door. Your restaurant deserves every bit of praise it gets, but consistent hospitality starts with how...