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We opened the Island Creek Oyster Bar to bring the restaurant to the farmer. It’s a collaboration joining farmer, chef, and diner in one space. We welcome guests to get to know their oyster grower, harvester, winemaker, distiller, brewer, and fisherman. One meal at a time.
A hybrid of New England shore food and creative, seasonally influenced seafood, our menu reflects our sensibility, printed just before service to ensure that we’re presenting the freshest ingredients possible. Our fish selections and oyster list change daily depending on what’s coming off the water while our New England classics, like steamed lobster caught by chef’s cousin Mark in Maine, and Mrs. Bennett’s seafood casserole, can be found here regularly. For a sampling of plates to share, look to the left or, settle in with a couple of substantial entree selections from the right.
Because owners Jeremy Sewall and Skip Bennett maintain close, personal relationships with many of our purveyors, you’ll find their names sprinkled throughout the menu along with the names of those who have inspired us (we’re looking at you, Ethel and Nancy). We hope you enjoy getting to know these personalities and their contributions as much as we have.
It's that time of year friends! As of yesterday, Munch Madness brackets are on the loose! Hosted by The Boston Globe for the past five years, this playful tournament modeled after college basketball's March Madness pits local restaurants against each other 'til only one is left the victor.
The voting rounds for each stand off last a mere two days, so we need your help! Up against our contemporary American cuisine rival Deuxave, we all know that your Island Creek oyster craving and love of our endlessly layered flaky buttermilk biscuit trumps a piece of spiced duck breast any day of the week.
Follow the link below to reach the Munch Madness page and cast your vote! There's also a portion below the brackets to share fun comments about your favorite ICOB dishes or other fondly remembered aspects of our seafood-centric oyster bar. As always, thanks for your continued support and keep ICOB in your thoughts for the following week of competition.
Formerly known as the International Boston Seafood Show, this weekend marks the 33rd annual newly-branded Seafood Expo North America at the Boston Convention Center. Spanning 47 representative countries and over 1,000 companies exhibiting their seafood offerings, it is the largest seafood event in North America where buyers, suppliers, and processors showcase their products to make direct business and trade deals.
With these facts and figures, seafood demonstrations and seminars, what does such a globally vast event have to do with our quaint little oyster bar nestled in Kenmore Square? Not only do we expect our guests this weekend to come from the Seafood Expo, but also some of our friends, oyster farmers and fish purveyors alike, are sharing their delicacies, company stories, and working hard to highlight their backgrounds and family histories to the most prominent seafood industry professionals.
At ICOB, we pride ourselves in knowing our farmers and where that food comes from, whether it's Jonah crab from Maine, the Great Hill blue cheese from Marion, monkfish from New Bedford, or the Northern Cross oysters grown in Virginia. We'll be highlighting the intimate details of our daily changing menu throughout the week and weekend so we can share these stories of our shellfish farmers and fisherman and their product that we proudly serve. We're excited to offer a respite for those traveling and working hard all weekend long at the Seafood Expo, and plenty of oyster sliders and Snug Harbor smashes to wash them all down.
Like the sound of the Expo but not in the Seafood world to attend? Not to worry! Join our sister restaurant Row 34 together with Notch Brewing and Island Creek Oysters at their tailgate party, a quick walk from the Expo, Sunday March 16th Monday the 17th. They will be opening their patio for the first time ever and serving up fresh shellfish, lobster tacos, and other delicious snacks with the beer and wine flowing. The tailgate will go from 1:00 to 6:00 pm both days. Purchase a $5 ticket for 6 ICO's or Row 34's, and enjoy the other offerings a la carte. Seafood Expo attendees: show your badge upon entrance and receive six free oysters! Call Row 34 at 617- 553-5900 for further details.
As you may remember, our hours change based on the schedule at Fenway Park. When the Sox are in town, we are open two hours before the game and dinner is served a bit earlier on days they play evening home games. All other days are normal hours: Raw bar and beverages from 4pm-5pm, dinner menu at 5pm and late night menu 11pm-1am, Sunday late night 10pm-midnight.
See below for our lunch/dinner hours for June and July:
4th-8th Dinner at 4:30pm - 11pm; late night 11pm-1am
9th Dinner at 4:30pm - 10pm; late night 10pm-12am
18th-19th Dinner at 4:30pm - 11pm; late night 11pm-1am
25th Dinner at 4:30pm - 11pm; late night 11pm-1am
26th Dinner at 2pm - 11pm; late night 11pm-1am
27th-28th Dinner at 4:30pm - 11pm; late night 11pm-1am
29th Dinner at 2pm - 11pm; late night 11pm-1am
30th Dinner at 4:30pm - 10pm; late night 10pm-12am
2nd-3rd Dinner at 4:30pm - 11pm; late night 11pm-1am
4th Lunch 11:30am - 2:30pm; Midday Menu 2:30pm - 4:30pm; Dinner at 4:30pm - 11pm; late night 11pm-1am
19th-20th, 22nd-25th Dinner at 4:30pm - 10pm; late night 11pm-1am
30th-31st Dinner at 4:30pm - 10pm; late night 11pm-1am
Join us in welcoming esteemed winemaker Christian Moreau of the Domaine Christian Moreau Pr0065 & Fils for a dinner celebrating Chablis and its perfect pairing %u2013 seafood!
Christian brings his portfolio of Chablis wines ranging from unadulterated AC through Premier and Grand Cru holdings to ICOB on Tuesday, May 14. The terroir of Chablis is the perfect match for our sea-to-table fare. The soils in the Chablis region of France contain fossilized oysters shells giving the wine notes of mineral and salt from old sea beds %u2013 an oyster bar's dream!
We're pretty meticulous about the fisherman from which we source our seafood and farmers that grow our wines so the Moreau family's tradition of carefully harvesting and sorting grapes by hand for optimal quality is an ideal match for not just the our menu, but also our ethos.
Tuesday, May 14th
$115pp includes four courses paired with wines
As you may have heard, hours are changing with the seasons here at ICOB. We will still be open for dinner 7 days a week with brunch on Sundays, but we are also opening our doors 2 hours before games at Fenway.
That's right: ICOB open for lunch when there is an afternoon Sox game! Perfect for before and after the game or a great place to watch the game with oysters sidled up to our bar.
See below for extended hours during April and May of 2013:
April 8 OPENING DAY
11:30am Raw Bar
2:30-4:30 Midday Menu
April 13 1:05 vs Rays
2:30pm-4:30pm Midday Menu
April 15 MARATHON MONDAY
8am-2pm Brunch Menu
April 20 1:10 vs. Royals
2:30pm-4:30pm Midday Menu
May 11: 1:35 vs Blue Jays
2:30pm-4:30pm Midday Menu
May 25: 1:35pm vs. Indians
2:30pm-4:30pm Midday Menu
ICOB is excited to host a collaborative dinner featuring east AND west coast seafood this March!
Dinner will feature dishes prepared by our own Chef Jeremy Sewall, also of Lineage and Eastern Standard, and west coast rep, Chef Gregory Gourdet from Departure Restaurant in Portland, Oregon. Each will showcase their local seafood and items both on and off their restaurant menus.
$75 per guest
Optional wine pairings, add $45 per guest
Monday, March 11; 7pm at ICOB
Dinner includes raw bar and desserts, tax and gratuity not included
Give us a call for reservations or more info at 617.532.5300