Camelot’s Bubbles and Blues on the West Palm Beach Waterfront

By Rand Hoch, Food Editor, GoShuckAnOyster.com
December 4, 2015

Camelot, a unique restaurant/lounge/night club just steps away from my home, opened after much anticipation in the late Summer, 2014. Having been drawn to the concept of bringing a JFK-inspired, 1960s Palm Beach style venue to the West Palm Beach waterfront, I applied for membership long before Camelot opened its doors.

And as it is said, “membership has its privileges”.

Recently, Camelot informed members that “Bubbles and Blues” would be held every Friday evening throughout Season.  “Bubbles” –  Veuve Cliquot at $9 per flute – to perfectly compliment “Blues” ($1 Blue Points).

Needless to say, there was no way that I was going to miss the inaugural event.

I arrived shortly after five and staked out two seats by the oyster bar. Minutes later I was joined by Don Todorich, one of Palm Beach’s leading REALTORS and a frequent dining companion. Camelot’s newly hired executive chef, Joe Bonavita, introduced himself and started talking to us about oysters.

Chef Bonavita, who grew up in Long Island, New York, told us that from a young age, he often went fishing with his father, afterwhich they would prepare the day’s catch in their kitchen. From a very young age, he realized that cooking was his true passion and that the sea was his source of endless inspiration. It did not take us long to realize that Joe really knows his seafood!

The chef works with shellfish purveyors up and down the East Coast, including Sea to Table, Blue Island Oyster Company and Island Creek Oysters. He also knows individual fishermen who text him almost about what they have caught. These relationships ensure that the freshest oysters, clams, lobsters and fish are flown out each morning, so that the bounty lands at Palm Beach International Airport in time to print up the day’s menu for Camelot’s raw bar program and ever changing menu items.

“I believe fish tastes better when there’s a story and a face behind us,” Chef Bonavita told us. “At Camelot, we only buy sustainably harvested, line caught, or wild seafood.”

Chef Bonavita, who studied at Le Cordon Bleu College of Culinary Arts in Chicago, is a man after my own heart. (I’m willing to bet that Rodney Mayo, the genius behind Camelot and several other successful South Florida restaurants and clubs, has plans for his talents beyond Camelot. (The chef has worked in Boston, Chicago, Miami Beach and New York with chefs Graham Elliot, Grant Achatz and Todd English, including a stint at Alina, a 3 Michelin starred restaurant).

While I generally eat my oysters “naked”, I was curious to see what the secret ingredient was in his mignonette (in addition to the obvious french Champagne vinegar and shallots). It turned out to be a nice SeaGlass Pinot Grigio from Santa Barbara, If was definitely worth a taste.

Despite having advertised the ubiquitous Blue Points, Joseph had obtained Blue Islands ($3 each when it is not happy hour) from Great South Bay, near Fire Island in New York. So, we began ordering by the dozen. The crisp wild oysters were lightly salty, with a sweet body finishing with a hint of celery.

The time came to sample the specialty oysters Joseph had selected for the evening.

He presented us with Tomahawks ($3 each) from Shinnecock Island (just south of Southampton, Long Island, New York), explaining that these were the only oysters produced by Native Americans. The Tomahawks were huge with shallow, jade colored cups. Contrary to what one would expect from an oyster this size, the chewy Tomahawks were pleasantly salty and sweet (almost buttery!) with a slightly herb finish.

Next we sampled medium-sized Black Duck Salts ($3 each) from Hog Island, Virginia. Although saltier than the previously two varieties we tasted, they were perfect the way they are. The crisp, sweet oysters featured an enjoyable grassy finish.

To round out his oyster selection, Joseph offered some farmed Kusshis ($4 each) from Deep Bay, in Northern Washington. While most Kusshis are generally very small, these were slightly larger. The soft, yet meaty, flesh filled the deep cups. The Kusshis had a delicate flavor and a faintly salty finish.

Joe, a master at preparing shellfish and seafood (with a modern flare) using local Florida ingredients, also insisted we try a few items from the day’s menu – Gloucester scallops and perfect Bigeye (Ahi) tuna sashimi.

Joe’s goal is to make Camelot a destination for oyster lovers as well as a nice quiet dinner spot where you can come and have a great meal. But as day turns to night and Camelot turns into a night club, the chef gets creative with shellfish towers, caviar service, even their own version of a "krabby paddy" (but only around midnight on Saturday nights).

Needless to say, I’m looking forward to this Season at Camelot.

Camelot Yacht Club
114 S. Narcissus Ave
West Palm Beach, FL
Phone: (561) 318-7675
www.camelotyachtclub.com

The Oyster Tasting Journal by Julie Qiu

When Julie Qiu, of In a Half Shell does something with oysters, it's done right. And when she teamed up with 33 Books Co., together they perfected the pocket-sized oyster journal. 

Understanding oysters isn't very different from understanding scotch, or wine, or beer. Each are complex in their own way. 

Oysters grown in different locations will taste differently. The shapes will be different. Flavors can range from buttery to briney, seaweed, nutty and more. Textures can differ as well. I like my oysters firm and crunchy. Some prefer a creamy texture. Oysters are grown and farmed in some of our most beautiful waters where oysters contribute to improving water quality and oyster reefs provide habitat for many fish species. 

The oyster is a complex species. This journal provides a framework for thinking about and understanding the different oysters you eat. And later you have the journal to recall your experiences.  

This journal is done well and will be delightfully enjoyed by all those who use it. Buy one for yourself and consider buying a few to share. They could make the perfect party favor for your next oyster party!

Purchase some today for just $5.00 each online here.

Need some ideas on where to eat oysters in your area? Try this City Guide.

Order the Oyster Journal

Please Practice Safe Shucking

Shucking oysters at home? Do it safely. A good glove is essential.

View My Recommended Glove

"It's just stupid. It's like not wearing a seat belt in the car." - R. Hoch.

She's right. It's practically negligent to not wear gloves when shucking oysters. Oyster shells are sharp; they will cut you. When you shuck an oyster, you use a knife. Generally, you are pointing that knife directly at your opposite hand. When and if that knife slips, it might go through your hand.

But it never happened to me. Until it did.

The Story

There is this amazing person, Sarah, who loves oysters. We have enjoyed many together. She came up with the idea of bringing oysters to a local wine store for people to enjoy oysters and wine together and to raise money for the Massachusetts Oyster Project, an organization working on oyster restoration and shell recycling in Boston, Massachusetts. The event was arranged, and I volunteered to help shuck 500 oysters.

The day started out perfectly.

We dropped off the kids at Sarah's, as she was pregnant at the time and had no interest in attending the oyster/wine tasting if she couldn't partake.

Off we went to set up and start shucking before guests arrived.

I had about 100 oysters shucked and then BAM!

My knife slipped off the oyster and drove straight into my hand. It was a deep cut, the width of a shucking knife blade.

Learn from my mistake: before you shuck another oyster, get a proper cut-resistant glove. This is the glove I recommend.

If you have ever had a look inside your hand, it's not a sight you will likely forget, nor enjoy.

It seemed to happen in slow motion. I instantly tossed my knife down on the table and shouted, "I'm done," and headed to find a first aid kit. A short while later, feeling dizzy and sweaty, I was off to a health center to be checked out.

Fortunately for me, my first slip of an oyster shucking knife only resulted in glue, not stitches, and nothing more severe. One would think that night, I would purchase a good pair of oyster-shucking gloves.

But I didn't.

Fast forward a few years.

Me: "Rach, let's get 200 oysters Saturday and invite a few friends over."
Rach: "That sounds awesome."

Big Rock Oysters supplied the oysters. The East Coast, Cape Cod, East Dennis oysters had been out of the water for 1 day when I received them. So fresh. So lovely. I washed them, and we started shucking before friends arrived.

Rachel and I were shucking. And talking. Enjoying ourselves. Enjoying the weather. Enjoying life. And then I hear, "aww *&%*." Rach cups her hand and runs inside. I knew what had happened, and I felt sick. She went inside to clean her wound and bandage it up. Fortunately, her cut didn't require stitches, but it definitely put a damper on her party prep and her mood that night!

When it happened, and even today, her cut hurts me more than it hurts her. How could I not have oyster shucking gloves for her? We use a towel. A towel holds the oyster. It doesn't prevent the sharp oyster from cutting you when you pick it up, and it certainly does nothing to prevent a knife from going through your hand. It's lazy.

I wear a seat belt. I wear a bike helmet. Why don't I shuck an oyster while wearing a glove? An oyster shucking glove is essential. I certainly will no longer allow anyone around me to shuck an oyster without a glove, or without a proper shucking knife.

So, if you are going to eat oysters at home, and you should, find an oyster farm and get some, or have them shipped to you. Or go to your local fresh seafood store. But first, order an oyster knife and an oyster shucking glove.

What glove should you buy?

If you take one thing from this post, it’s this: don’t shuck without a glove. A good cut-resistant glove costs less than a night out and can save you from a pretty bad injury.

Quick recommendation:
If you just want a solid, reliable glove, go with the first option below. It’s what most home shuckers need and the best balance of comfort, protection, and price.

Here are a few good options depending on your budget and how often you shuck:

MOST RECOMMENDED

Best Overall

About $15. Great balance of protection, comfort, and durability.

View on Amazon

Budget Option

About $9. Popular, but gets wet quickly and harder to clean.

Shop Budget

Premium Pick

Best for frequent shuckers who want extra comfort and durability.

View Premium

Bottom line: if you’re going to shuck oysters, wear a glove. It’s one small step that makes oyster night a lot safer and a lot more enjoyable.

As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you and helps support the site.

Best Oyster Shucking Machines (2026 Guide)

Best Oyster Shucking Machines: 4 Options Compared

If you regularly open oysters or clams, a dedicated shucking machine can save time, improve safety, and deliver more consistent results than traditional knives. These tools apply controlled pressure to open shells cleanly while keeping the oyster intact.

Looking for the easiest way to shuck oysters?

View Top Pick

Top Oyster Shucking Machines

Heavy-Duty Stainless

Best overall for durability and stability.

Compact Opener

Great for home use.

Adjustable Shucker

Best for mixed oyster sizes.

Precision Clamp Shucker

Great control and consistency.

Comparison Table

Feature	Heavy-Duty	Compact	Adjustable	Precision Clamp
Best For	Frequent use	Occasional	Mixed sizes	Precision work
Durability	High	Moderate	High	High
Ease of Use	Very Easy	Easy	Very Easy	Easy
Control	Medium	Medium	High	Very High

Most people will be happiest with the heavy-duty model.

Check Price

Which One Should You Choose?

If you want the simplest, most reliable option, go with the heavy-duty stainless model.

If you’re new to shucking, the compact version is a great place to start.

If you handle different oyster sizes, the adjustable model gives you flexibility.

If control and precision matter most, the clamp-style model is a strong choice.

Upgrade Your Oyster Setup

A shucking machine makes opening oysters faster, safer, and more enjoyable.

Top Pick Compact Adjustable Clamp

As an Amazon Associate, I earn from qualifying purchases.

Get Two Free Audiobooks About Oysters

Have you tried Audiobooks yet?  If not, you're in luck because you can get your first two books free. 

Audiobooks is an Amazon company that lets you listen to books on your smartphone or tablet.  Many people listen to books during a commute, workout, or while doing chores.  If you're interested in oysters,  you can use your two free audiobooks for:

• The Big Oyster: History on the Half Shell
• Meet Paris Oyster: A Love Affair with the Perfect Food
• American Catch: The Fight for Our Local Seafood
• Chesapeake 1850: Steamboats & Oyster Wars: The News Reader
• Chesapeake 1880: Steamboats & Oyster Wars: The News Reader, Book 2
• The Splendid Table, Bill’s Fried Oysters, Bill Smith and Jesse Griffiths
• Tales of Fish Patrol
• The Secret Life of Clams: The Mysteries and Magic of Our Favorite Shellfish

To get your two free audiobooks, simply sign up for an account after clicking on this banner:

Let us know in the comment section below which books you listened to. 

Enjoy!

Great Forks for Eating Oysters

The Best Oyster Forks for Home Shucking and Parties

Getting ready to serve oysters at home or planning a raw bar for a party? The right fork makes a bigger difference than most people expect. Oyster forks are small, narrow, and designed to slide cleanly under the oyster without tearing it apart. They help guests lift the oyster in one smooth motion, along with any mignonette, cocktail sauce, or briny liquor in the shell.

Below are several reliable petite fork options that work especially well for oysters, tastings, and small bites.

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50 Count: WNA Reflections Plastic Petite Tasting Fork

A great choice for small gatherings, dinner parties, or holidays. These forks have a polished silver look that elevates the presentation while still being disposable for easy cleanup. The heavyweight feel gives guests a sturdier grip than standard lightweight plastic.

• Best for: small oyster nights at home, holiday gatherings, and hosts who want an elegant disposable option

100 Count: Premium Quality Tasting Forks

Perfect for medium-sized parties or backyard oyster roasts. These mini forks are compact and ideal for raw oysters, grilled oysters, shrimp bites, or passed appetizers. The slightly larger pack size gives you flexibility without overcommitting.

• Best for: birthday parties, cocktail events, and seafood-forward dinner parties or BBQs

300 Count: Disposable Plastic Silver Tasting Forks

If you are planning a large event, these are practical and cost-effective. The 4-inch size works well with standard oyster shells and tasting plates. The silver finish keeps things looking coordinated and professional.

• Best for: oyster festivals, wedding raw bars, and corporate events or fundraisers

500 Count: Mini Forks

For a modern look, black petite forks create contrast against the shell and ice. They photograph well and pair nicely with darker serving trays or slate platters. A large quantity like this is ideal when you know attendance will be high.

• Best for: large-scale parties, catering events, and modern or minimalist table setups

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What to Look for in an Oyster Fork

• Length: Around 4 inches is ideal for oyster shells.
• Narrow tines: Slim tips slide under the oyster cleanly.
• Sturdy construction: Enough strength to loosen the oyster if needed.
• Presentation: Silver for classic elegance, black for a modern look.

A small detail, like the right fork, can make your oyster service feel thoughtful and well-planned.

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Complete Your Oyster Setup

Need an oyster shucking glove? Click here
Need an oyster opening knife? Click here