Best of Boston

Briny oysters are just the tip of the iceberg-size towers of chilled littlenecks, shrimp, crab salad, and more racing out of the raw bar at restaurateur Kathy Sidell’s Back Bay seafood destination: The kitchen also turns out gorgeous composed bites — such as scallop crudo on a half shell, brushed with crème fraîche, uni, and caviar — plus imported anchovies and other seafood soaking luxuriously in tins of EVOO. Somebody chill the champagne, too: Sidell is about to christen Saltie Girl outposts in Los Angeles and London.