Best of Boston

There are a few ways to enjoy this new Kenmore Square institution: tucked away in the corner of the dining room by the oyster-shell-lined walls; perched at a high-top in the lounge; or sitting at the raw bar. Wherever we wind up, you’ll find us throwing back bivalves followed by fried-oyster sliders, bowls of shell-free mussels, and champagne cocktails galore. Catch selections change daily (like the Idaho red trout, pictured above), but look for the halibut. Perfectly seared on the outside and snow-white and flaky on the inside, it’s like créme brûlée of the sea.