“We strive to provide the highestquality farmed oysters to consumers and acclaimed chefs alike, with an emphasis on education around sustainable aquaculture practices.

Simple seafood is our main passion. We print our menu on the day based on what is caught locally; we buy our lobsters from Maine and visit the fish pier daily to find what is best. Having Island Creek Oyster as a partner gives us access to the freshest oysters that you can get.”

Lobster roe noodles; monkfish schnitzel with mustard spätzle, bacon, and brown butter cauliflower.

Go for the oysters – regional stars from Duxbury, Massachusetts to Muscongus Bay, Maine, Charlestown, Rhode Island, and more, share the spotlight – stay for the daily fish selections and infamous lobster roe noodles, tossed with grilled lobster, braised short rib, oyster mushrooms and pecorino. Whatever you choose from Chef Jeremy Sewall’s gorgeously crafted menu, you can’t go wrong.

Seafood-focused offerings are balanced with vibrant salads and vegetable-forward sides. Pair oysters with a regional beer; a cheekily crafted cocktail, bubbles by the bottle or glass, or a hand-selected spirit, served by the ounce.

“Three reasons Island Creek Oyster Bar was an early hit: It has a big space that’s fun to be in, a restaurateur who knows how to make a lot of people happy even when the place is packed, and a chef who knows both how to get good fish and how to best show off its flavor.” –Corby Kummer, Boston magazine