I came across some lovely oysters this afternoon at Metropolitan Market and decided to splurge since it's the end of prime oyster season. Even though the rule about only eating raw oysters during months with an "R" in them (i.e. absolutely in September but not in June), doesn't always hold true, the texture of the oysters is generally superior during the cooler months. Some varieties like Kumamoto are lovely in the summertime as well, but unless I'm cooking them, I tend to enjoy these bivalves during the cooler months.
No matter where I am, I like to seek out local varieties and producers. Being a West coast girl, I am very fortunate to have many fantastic options. In Washington, I look for Hama Hamas, Kumamotos, and Olympia oysters. In California, anything from Hog Island Oyster Company is great (but especially the sweetwaters when toted to the beach and eaten while watching the sunset...). The above mentioned kinds are perfect for eating raw. If you're going to cook them, go for a medium sized Pacific oyster of good quality- you don't have to be too specific since you won't be able to taste the subtle nuances through all the bacon you're going to put on top...
See photos 1 -5 for directions.