Island Creek Oyster Bar - Wine & Spirits Magazine

Restaurant Review

Island Creek Oyster Bar

by annie-b-copps • April 7, 2011

Island Creek Oyster Bar gets its name from the waters of the south-of-the-city hamlet of Duxbury, where a briny bunch of earnest men operate an oyster farming collective. This may be the first ocean-to-table restaurant we know of. What doesn’t come from their farm comes from local waters, including the lobsters that are hand-delivered by chef Jeremy Sewall’s cousin, a lobsterman from Maine. To match Sewall’s deft culinary skills, the wine list mostly features wines by small producers from coastal and high-altitude regions, such as the Domaine Les Hautes Noëlles Muscadet, a classic match for oysters. Cocktails use wine, too, like the Seaside Spritzer, which pairs Westport Rivers Pinot Noir with citrus and preserved apricot.

500 Commonwealth Ave., Boston, Massachusetts

Seafood

617-532-5300

islandcreekoysterbar.com

This story appears in the print issue of April 2011.
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TAGS Boston Massachusetts Restaurant Seafood

David Paradela
Associate Editor

David joined Wine & Spirits in 2021 after immersing himself in the world of wine at the start of the COVID-19 pandemic. Originally from Boston, he graduated from Boston University with a degree in English and completed a master’s degree in Publishing and Writing from Emerson College in 2021. Prior to working at the magazine, he served as an editor and staff writer for the music blog Sound of Boston and worked in scientific publishing. Aside from wine, he loves basketball, arguing about Taylor Swift’s best album, and everything Greta Gerwig touches.

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Corey Warren moved to New York in 2015—fifteen years too late to join The Strokes—after earning a degree at Cornell in Comparative Literature. He started polishing glasses at Betony and threw himself into the restaurant world. Later, while a captain at Aquavit, he began working part time in the Wine & Spirits tasting department. Now, in addition to running tastings, he serves as critic for the wines of the Loire, Southern France, Argentina and South Africa. Corey likes almost anything bubbly, from Miller High Life, the Champagne of beers, to Champagne, the Champagne of Champagne, but he’ll drink anything once, and loves finding unique wines.

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