Select Oyster Bar opened in Boston with a menu that creatively connects New England seafood with international elements.
From his small kitchen inside a Victorian brownstone on Gloucester Street, Chef Michael Serpa celebrates the simplicity of seafood while weaving in imaginative flavors and influences.
Previously the executive chef of Boston’s landmark Neptune Oyster, Chef Serpa offers a menu that reflects his deep love of the ocean and deliberate approach to presenting seafood’s true character.
“At Select, we’re using standout local seafood and presenting it in a unique way,” Serpa says. “Respecting the products we use is paramount and our preparations will reflect that approach. We’re inspired by the young chefs of Paris who are serving imaginative food in a super approachable atmosphere, and plan on adding to the area’s dynamic community of seafood restaurants as a lively neighborhood spot for Back Bay.”
Bivalves are the cornerstone of Select’s raw bar experience. The raw bar features a curated lineup of six East & West Coast oysters on an impressive list of Fruits de Mer, with standards appearing alongside the more adventurous such as Live Santa Barbara Sea Urchin and Duxbury Razor Clam Escabeche.
Serpa uses spices, chili peppers, sauces and other touches from the Mediterranean and Basque Country where they elevate the dishes purposefully.
Select maximizes the natural synergy between seafood and wine with a list representing a mix of well-known and regional varietals from overseas. A streamlined selection of Hemingway-inspired cocktails nods to Serpa’s Cuban heritage, and a rotating lineup of bottled beers highlights small regional brewers.
The design strikes a balance between French bistro and Back Bay brownstone aesthetic through exposed brick, marble tiling, handmade ash tables, and a pewter-topped bar as the centerpiece of the dining room.
The modest, unfussy interior keeps the emphasis on Michael’s top priority—providing engaging service and the highest quality seafood in a comfortable neighborhood setting.