Lobster is the closest thing Boston has to a mascot. (Wally the Green Monster isn't edible and doesn't count.) But tired of the same old crustacean, a new generation of city chefs have realized there are more fish—and Homaridae—in the sea.
Craigie on Main
Named Best Chef of the Northeast in May, Tony Maws offers his signature New England–French fusion cuisine with dishes like crispy-fried Essex clams and squid-ink anchoïade. 617-497-5511; craigieonmain.com.
Opened in late 2010, Bondir has a farmhouse-chic background that belies the sophistication of chef Jason Bond’s dishes like Scituate scallops (from nearby Scituate, Massachusetts) served over honey-butter parsnips and fresh sorrel. 617-661-0009; bondircambridge.com.
Aujourd’hui alum William Kovel opens his first solo endeavor on August 1 with a Northeastern- and French-inspired menu. Try his Aleppo pepper–and tuna–encrusted canapé with a classic cocktail, like his perfectly chilled martini. catalystrestaurant.com.
After 26 years on Gloucester Street, this Boston staple moved to an airy location on Boylston in 2008. Chef Frank McClelland, a lover of locally sourced ingredients, stays true to form serving fresh soft-shell crab (above) as well as Wellfleet littleneck clams with sea bream and shallot purée. 617-262-3023; lespalier.com.
Chef Barbara Lynch’s elegant French- and Italian-inspired cuisine, like channel bass with sea urchin and clams, stands out against this three-month-old eatery’s lush black, silver and white decor. 617-737-0099; mentonboston.com.
Island Creek Oyster Bar
Here you can find 15 varieties of Northeastern oysters, along with oyster sliders, grilled local bluefish and, of course, lobster rolls. $ 617-532-5300; islandcreekoysterbar.com.
$ Establishment accepts no charge/credit cards or accepts cards other than the American Express Card.