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
This story appears in the print issue of April 2011.
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