WHERE CRAFT MEETS COAST: FLYING MACHINE OYSTER BAR

Oysters are at the heart of the experience at Flying Machine Oyster Bar, where creativity, craft, and coastal sourcing come together on every plate. From indulgent, Southern-inspired baked preparations to clean, briny raw offerings that celebrate the character of the waters they’re grown in, FMOB brings a thoughtful, chef-driven approach to a beloved local staple. Owner Grant Steadman shares the stories, flavors, and philosophies behind their signature oyster dishes—including one cooked and one raw—along with the farms they partner with, the drinks they love to pair with them, and what guests can look forward to this oyster season.

Tell us about your signature oyster dishes at FMOB.

Our pimento cheese-baked oysters are a fan favorite at Flying Machine Oyster Bar. We start with a house-shucked oyster and top it with our signature pimento blend of sharp cheddar and smoked gouda. Each one is garnished with a fresh jalapeño slice, baked to a golden brown, and finished with a drizzle of our house-made sriracha honey. The result is a creamy, smoky, sweet, and lightly spicy bite that melts into the briny richness of the oyster. Southern comfort at its best. We also love featuring rotating baked oyster specials, and one of our standouts was baked in a rich lobster-brandy butter and finished with a truffle-parmesan potato crumb. A rich interpretation that showcases just how fun and creative an oyster can be.

When it comes to raw oysters, our philosophy is simple: let the oyster speak for itself. Each one carries the distinct character of the waters it is farmed in. Salinity, minerality, temperature, and the local ecosystem all influence the oyster’s natural flavor, making each unique. However, for guests who enjoy an additional layer of brightness or complexity, we offer a seasonally rotating mignonette. This allows us to highlight fresh, local ingredients while giving each visit something new to experience. Our mignonettes are crafted with seasonal ingredients in mind. Think a vibrant blackberry-mint blend in the warmer months, or our recent cranberry-rosemary version that brings out the spirit of the holidays. These pairings are designed to complement, not overpower, the natural brininess and subtle sweetness of the oysters.

Where do you source your oysters from, and what makes them unique?

We are always excited to source locally. We communicate weekly with our oyster farmers, from Masonboro all the way up to Stump Sound, to place orders and bring in the highest-quality product possible. Our local farms work incredibly hard and are producing some of the best oysters on the East Coast. You’ll often see oysters from our friends at Middlesound Mariculture, N. Sea Oyster Company, Ghost Fleet Oyster Co., and Holdfast Oyster Co. featured on our daily selection. Flying Machine Oyster Bar is a family-owned and operated business, and our farmers are on that same journey. Working the tides, educating the community, and sharing what they love. It’s a beautiful partnership, and we’re proud to play a meaningful role in the local impact we’re all creating together.

We also take pride in offering a variety of oysters from beyond our local coast, including selections from Canada, Maine, Massachusetts, Virginia, and occasionally even Georgia. We work alongside another family-owned and operated company, Inland Seafood, to hand-select some of the best oysters in the world to bring directly to the plate. Our staff genuinely enjoys the learning process, tasting, comparing, and sharing their knowledge with our guests. It’s one of the things we love most about hospitality.

Do you have a signature cocktail to sip alongside?

For our baked oysters, it’s a must to pair them with our “Bitter Barrel,” our house takes on a Negroni and an exceptional match for both baked and fried preparations. We use a local North Carolina barrel-rested gin from Cardinal Distillery and continue aging it in-house for added depth, warmth, and character. It’s our version of a Negroni, just with a little more patience. The cocktail’s bitterness, citrus, and botanical notes cut beautifully through rich, warm oyster dishes, balancing their creamy, salty, and smoky flavors perfectly.

Keeping it classic, there’s nothing better with a raw oyster than our Flying Machine Alta Mar Mexican Lager. The Mexican Lager is crisp and clean, so it never overpowers the delicate brine of a raw oyster. Its subtle citrusy brightness acts like a squeeze of lime, lifting the oyster’s natural sweetness, while the cold fizz refreshes the palate and lets each oyster truly show off.

Anything readers need to know about Oyster season at FMOB?

We’re excited to bring back our weekly $1 Oyster Night! It’s a fun, accessible way to enjoy fresh oysters and great conversation. After seeing how much our guests loved it, we knew this returning concept was here to stay. Join us every Tuesday night for rotating select locally sourced oysters, perfectly paired with a craft cocktail, a glass of wine, or a beer from Flying Machine Brewing Company. It’s the ideal mid-week tradition for oyster lovers and newcomers alike.

Oyster Supplier Spotlight

In 2026, we will be excited to also offer oysters with Salt Street Oyster Farm, a new oyster farm near Topsail Beach founded by Justin Tuttle and Flying Machine owner Grant Steadman. This will further our dedication to bringing local ingredients directly to our customers.

With exceptional sourcing, thoughtful pairings, and a genuine passion for the craft, FMOB continues to redefine what an oyster bar can be.