According to Phil Nekic, manager at Bob's Seafood in University City, the Blue Point still reigns supreme in St. Louis.
A larger oyster, the Blue Point ranges from 3 to 4 inches in diameter and sometimes requires a knife and fork to navigate.
It also has a salty (see "briny" in oyster-speak) flavor with a melon-tinted aftertaste and, according to Nekic
, is easier to shuck and therefore better for consuming raw.
A large flat oyster, 3 to 4 inches across, Belons command a premium price and, according to Nekic
, better serve as a cooking oyster, unless metallic to the point of stainless steel is your flavor of choice.