From oyster farms to lionfish: Why Rx Chicken & Oysters is earning national attention

Editor's Note: This story is based on reporting originally published by Feast Unwrapped and has been reformatted for readability.

Rx Chicken & Oysters has earned national recognition for its commitment to sustainability, receiving a $25,000 Chase Innovator Award from the Independent Restaurant Coalition (IRC) in partnership with Chase Bank.

The Wilmington restaurant was one of just 40 restaurants nationwide selected for the honor and the only recipient in North Carolina. The award recognizes businesses that are developing innovative approaches to sustainability, environmental stewardship and long-term success.

Key takeaways

• The bigger picture: Rx Chicken & Oysters was one of only 40 restaurants nationwide to receive a Chase Innovator Award for sustainability.
• The details: The Wilmington restaurant received a $25,000 grant to support its oyster farming, fishing operations and aquaculture expansion.
• Why this matters: The investments are helping increase local seafood production while supporting environmental restoration efforts.
• The more you know: A single adult oyster can filter up to 50 gallons of water per day, helping improve local water quality.

For owners James and Sarah Doss, the award validates years of work focused on local seafood sourcing, aquaculture and environmental responsibility.

By the numbers

• $25,000 awarded through the Chase Innovator Award program
• 40 restaurants selected nationwide
• 1 North Carolina recipient
• 50% reduction in oyster harvest time expected
• 80% increase in oyster-growing capacity

A sustainability model rooted in local waters

Rx has built its reputation around sourcing seafood as close to home as possible.

The restaurant's sustainability efforts include:

• Farming its own Lucy Bea oysters
• Raising clams through aquaculture operations
• Harvesting wild shellfish
• Using low-impact fishing methods
• Targeting invasive lionfish for its menu

That approach earned recognition from the IRC, which said the grant program is designed to "strengthen the ideas, practices and business models that promote sustainability and environmental innovation." According to Sarah Doss, the funding is already helping expand those efforts.

"We used the grant to purchase some equipment that will dramatically increase our efficiency and production on the farm, including a conveyor and a new sorting tube for our oysters," she said.

"The conveyor and sorting tube will cut our marketable oyster harvest time by at least 50%." The restaurant has also expanded its aquaculture operation by purchasing additional oyster cages and bags, increasing growing capacity by 80%.

"This will allow us to produce enough Lucy Bea oysters to sell wholesale in larger markets," Sarah Doss said. "We're expanding our distribution in the Charleston, South Carolina, market this year."

Why oyster farming matters

For Rx, oyster farming isn't just about producing seafood. It's also about improving the local environment.

According to Sarah Doss, oyster farming is regenerative and provides several environmental benefits:

• Restores water quality
• Protects coastlines
• Sequesters carbon
• Creates marine habitat
• Requires no feed or fertilizer

"A single adult oyster can filter up to 50 gallons of water per day, removing excess nitrogen and phosphorus, which can cause algae blooms," she said. "Ultimately, by allowing us to expand our farming operations, this grant will improve local water quality."

How the grant is helping Rx grow

The funding is also supporting the restaurant's fishing operation.

Grant-funded improvements include:

• A new trolling motor
• Additional scuba training
• New diving certifications
• Expanded oyster equipment
• Increased aquaculture capacity

"As for our fishing operation, we were able to purchase and install a trolling motor, which has already allowed us to significantly increase the number of fish we catch for Rx, making our fishing trips more efficient and more profitable," Sarah Doss said. The additional scuba certifications will also allow the owners to spend more time targeting invasive lionfish.

"Targeting of lionfish helps to protect our local fisheries, as these fish are voracious eaters with no natural predators in the Atlantic," she said. The grant arrives at a time when many independent restaurants are facing rising costs and economic uncertainty. "It has been extremely helpful for us," Sarah Doss said. "Communities rely on small businesses, and we are so appreciative that Chase, in partnership with the IRC, is choosing to invest in some of us."

What's next for Rx?

The restaurant plans to continue expanding its local seafood offerings throughout the year.

New and expanding offerings include:

• Market-sized clams now available
• Increased oyster production
• More sustainable fish options
• Potential raw seafood offerings such as crudos, tartare and ceviche
• Specialty seafood including spiny lobster and slipper lobster

"We're continuing to increase our local offerings," Sarah Doss said. "A lot of the clams we planted two years ago are now market-sized and are available to the public at the Wilmington Farmers Market and on our menu at Rx."