Select Oyster Bar
You may not find eel on the menu at this Back Bay seafood restaurant, but the atmosphere is electric in a manner that speaks to the enduring popularity of chef Michael Serpa’s heaving platters of seafood — simply prepared, but super fresh. It’s a satisfied din that greets diners walking through the doors of the converted townhouse on Gloucester Street, and Select Oyster Bar retains the feel of a hidden neighborhood “find” despite the regional and national renown of its chef and concept. Reservations are a must unless you don’t mind enduring the wait in the cramped foyer or on the stoop out front, which does carry the advantage of some spectacular Boston
people-watching. Once seated at the long bar or tables, guests dive into Serpa’s famous sharable “Plateaux” of seafood, a mix of shellfish, lobster, ceviche, shrimp and — at the even more sumptuous end of the menu — sturgeon caviar. The Taverna-style Mediterranean sea bream is a menu staple, channeling the Greek islands
with a whole roasted fish topped with an unfussy herb dressing.