Scientists, researchers, and volunteers are working on an Olympian quest – to restore the Olympian oyster to once-historic levels at a coastal wetland along the Monterey Bay, an effort that may help to curb the impacts of the warming climate. At the legendary Swan Oyster Depot in San Francisco, the line forms early. If you’re lucky to get a seat at the seafood counter, you’re in for a treat: the restaurant just got a fresh shipment of the only oyster native to the West Coast of North America. The Olympia oyster, native to the Puget Sound area and named after Olympia, Washington, is as small as a silver dollar but big in flavor. They are described as slightly briny with a coppery finish.