Neptune Oyster – Boston is small, cramped and you will be elbow to elbow with other diners. They have no hostess or waiting area and take no reservations. There is no bar to get a drink while waiting, no coat check, no parking valet and serve no desserts. You can easily wait one to two hours on-line for a tight banquette or seat at the counter, so why should you dine here?
Food & Wine magazine calls Neptune America’s finest oyster bar and Boston Magazine credits them for redefining the city’s seafood scene. Chef Eric Frier a James Beard semi-finalist crafts a menu centered on the finest shellfish and seafood available.
The daily selection features nine East Coast oysters alongside fresh crab, lobster, mussels, and clams. Beyond raw bar offerings, the kitchen turns out inventive crudos, peekytoe crab salad, and expertly prepared dishes, from the iconic lobster roll to cioppino and perfectly seared fish.
One visit isn’t enough to appreciate the full breadth and depth of Neptune’s menu—so plan to come back for more.
Our Dinner at Neptune – Boston
No meal is complete without an assortment of their fresh, briny oysters on the half shell.
This is the iconic Neptune Oyster – Boston lobster roll served with freshly drawn, clarified butter and fries.
Razorclam Casino with smoked bacon, chili oil and chives brings some heat.
My better half loves the Acadian redfish and chips with malt vinegar aioli, pickles and parsley.