Select Oyster Bar

Set inside a luxuriously updated Back Bay townhouse, Select Oyster Bar is chef-partner Michael Serpa’s first solo venture—and a destination for seafood lovers who want something polished but personal. Formerly the chef at Neptune Oyster, Serpa brings a deep understanding of New England seafood to a menu that blends local catch with Mediterranean technique. The restaurant’s thoughtful approach has earned it a Michelin Guide recommendation, underscoring its consistency and quality without tipping into fussiness.

The vibe: The space feels intimate and refined, with the layout of a private townhouse rather than a bustling seafood hall. It’s elegant without being intimidating, making it equally suited for date nights, special occasions, or a leisurely lunch that turns into something longer. The energy is calm and confident, with the raw bar acting as a quiet focal point.

The food: Seafood is the clear star, beginning with an impressive raw bar offering both East and West Coast oysters alongside peekytoe crab salad and dressed Maine lobster. For groups, the grand seafood towers make sense—and a statement. Beyond the raw bar, the kitchen often pairs New England ingredients with Mediterranean ideas, best seen in dishes like blue prawns a la plancha and the signature “taverna-style” whole-roasted sea bream meant for sharing. Crudo selections change regularly and reward attention, showcasing pristine fish with restrained, thoughtful accompaniments.

The drink: The wine list is curated by Serpa himself and leans intentionally food-friendly. Expect to find orange wines, a seafood-ready sparkling rosé, and bottles chosen to work seamlessly with both raw and roasted dishes. It’s a list built for pairing rather than posturing.

Time Out tip: A seafood tower to start and a whole roasted fish to share captures the spirit of the menu—and shows the kitchen at its best.