Nestled in Boston’s historic North End at 63 Salem St, Neptune Oyster stands as a beacon for seafood aficionados and casual diners alike. This acclaimed restaurant, telephone number 617.742.3474, www.neptuneoyster.com, offers a delightful experience that blends New England seafood tradition with bistro charm and a sophisticated wine bar atmosphere. My visit on Monday, March 5th, 2012, from 2:20 PM to 3:30 PM, provided a perfect snapshot of why Neptune Oyster has become a must-visit destination in Boston. After exploring the refined dining of L’Espalier and the innovative cuisine at Craigie on Main earlier in my Boston trip, Neptune Oyster offered the ideal casual yet exceptional meal before heading back to LAX.
The story of Neptune Oyster is deeply rooted in Boston’s culinary scene. Founded by Jeff Nace, previously the beverage manager at Todd English’s renowned Olives in Charlestown, the restaurant reflects Nace’s passion for seafood and his vision to introduce a fresh dining concept to the largely Italian North End. After 12 years at Olives, Nace, along with his wife Kelli, embarked on this venture in 2004. To build a stellar team, Nace recruited Adriana Muneton, a celebrated oyster shucker from Barbara Lynch’s B&G Oysters, and David Nevins, another Olives alumnus and CIA-trained chef, as Executive Chef. Nevins garnered early praise for his culinary direction. Following Nevins’ departure in 2007 and Nate Nagy’s subsequent tenure, Michael Serpa took the helm as head chef, bringing with him sous chef Daniel Karg.
Meet the Chef: Michael Serpa Chef Serpa’s culinary journey began early, at age 13, in his father’s Miami restaurant. He honed his skills through high school, working part-time as a line cook. Choosing experience over a traditional college path, Serpa became Sous Chef at Judy’s on Cherry in Reading, PA. He then pursued formal training at the Culinary Institute of America, which led to an externship at Todd English’s Olives in New York. Impressed by the environment, Serpa stayed at Olives, eventually moving to the Charlestown location for two years. After a period catering in Florida, he returned to Boston, securing a Sous Chef position at Neptune in July 2008 and later becoming Executive Chef after Nate Nagy’s exit.
Bistro-style interior of Neptune Oyster Boston
Stepping into Neptune Oyster is like entering a classic bistro, enhanced with New England touches. The interior design features bright white tiles, pressed-tin ceilings, and inviting red leather banquettes. Mirrors cleverly repurposed as menus add a unique visual element. The restaurant is intimate, accommodating 15 guests at the bar and 27 at tables. Known for its popularity, Neptune Oyster operates on a no-reservations policy, often resulting in considerable wait times. To avoid the rush, visiting during off-peak hours, as I did, is highly recommended to fully enjoy the experience.
Fresh Oyster Selection at Neptune Oyster Salem Street Boston
Settling at the marble-topped bar, I was promptly presented with the day’s oyster selection, reminiscent of a sushi menu in its detailed presentation. (Click image for a larger view). This “oyster menu” highlighted the freshness and variety Neptune Oyster is celebrated for.
Selection of East Coast Oysters at Neptune Oyster Boston MA
Given my Boston location, I focused on sampling the local Massachusetts oysters. I ordered two of each of the featured varietals, intending to appreciate one of each plain to savor their natural flavors, and the other with cocktail sauce and Prosecco-based mignonette to explore different pairings.
- Wellfleet, Wellfleet, MA ($2.60): These oysters offered a substantial, meaty texture, striking a balance between pronounced salinity and a noticeable sweetness. They finished cleanly and quickly, leaving a pleasant aftertaste.
- Island Creek, Duxbury, MA ($2.70): Island Creek oysters were distinctly briny, delivering a long, lingering finish that truly captured the essence of the ocean.
- Katama Bay, Martha’s Vineyard, MA ($2.80): Also known as Sweet Petites, the Katama Bay oysters were the standout for me. They exhibited an exceptional balance of salty, sweet, and buttery notes, creating a harmonious flavor profile.
- Marion Port, Marion, MA ($2.60): The Marion Port oysters were another delightful choice, likely my second favorite from the selection. Plump and satisfying, they concluded with a crisp, ocean-forward finish.
- Cotuit, Cotuit, MA ($2.70): The Cotuit oysters were the most delicate of the group, presenting a refined blend of sweet and briny characteristics, making them subtly complex.
This oyster platter was undeniably exceptional, possibly the best I’ve ever experienced. Each oyster was impeccable, free of shell fragments and full of flavor. While I typically favor West Coast oysters, this East Coast selection was compelling enough to challenge my preferences.
Geary's Pale Ale beer pairing at Neptune Oyster Boston
To complement the oysters, my server suggested Geary’s Pale Ale ($6.50). This proved to be an excellent recommendation – a balanced and straightforward beer with a noticeable maltiness contrasted by a dry, hoppy finish that paired nicely with the fresh oysters.
Neptune Oyster Menu showcasing seafood dishes
Beyond oysters, Neptune Oyster’s menu is rich with enticing plated and cooked seafood dishes. (Click image for a larger view). It showcases a breadth of seafood culinary artistry.
Buttermilk Johnnycake with smoked trout and caviar at Neptune Oyster
As a starter, I opted for the Buttermilk Johnnycake ($16.00), Neptune’s take on the traditional New England cornmeal pancake. Served with honey butter, smoked trout tartare, and California sturgeon caviar, this dish was a masterclass in balancing sweet and savory flavors. The sweet, buttery johnnycake harmonized beautifully with the pronounced fishiness and saltiness of the trout and caviar.
Grey Lady Belgian-style wheat beer at Neptune Oyster Boston
After finishing the Geary’s Pale Ale, I tried the Grey Lady ($7.50), a Belgian-style wheat beer from Nantucket’s Cisco Brewers, another server recommendation. This beer was particularly memorable and enjoyable. Light in color and body, it presented a remarkable combination of lemony, hoppy, and herbal flavors, underscored by hints of spice and malty caramel. It’s definitely a beer I intend to seek out again.
Maine Lobster Roll with drawn butter at Neptune Oyster Salem Street Boston
The highlight of my visit, and admittedly the primary reason for dining at Neptune Oyster, was the Maine Lobster Roll ($25.00). Despite Chef Serpa’s personal indifference to lobster, it’s the restaurant’s most popular item, offered in two styles: the classic cold version with mayonnaise, and the hot, Connecticut-style version with drawn butter. While the cold version is more typical, numerous recommendations steered me towards the hot buttered roll, and for good reason. What arrived was a generous mound of succulent lobster nuggets atop a grilled brioche bun from Iggy’s. The lobster was impeccably fresh and sweet, enhanced by the rich, warm clarified butter. This paired exquisitely with the slight sweetness of the soft, butter-soaked bun, creating a perfect textural and flavor balance. The accompanying hand-cut fries were also outstanding. This lobster roll was truly a celebration of lobster in its finest form.
Neptune Oyster lived up to its reputation, delivering exceptional East Coast seafood. The oyster selection was top-tier, and the lobster roll is an absolute must-try (though I am now intrigued to sample the cold mayonnaise version as well). Based on the Johnnycake, their more creative dishes are also worth exploring. My only regret was not having more appetite to delve deeper into the menu. Neptune Oyster is the kind of place that beckons repeat visits. It begs the question: Is there a comparable seafood experience in Southern California, or must we await the opening of Michael Cimarusti’s Connie & Ted’s to find an equal?
