When Michael Serpa, the chef who headed the kitchen at wildly popular Neptune Oyster, left to start a new restaurant, all seafood lovers should follow.
|Chef Michael Serpa|
The cocktails menu leans towards the lighter, citrus-y cocktails that will go well with seafood. I started with ile aux fleurs (Duquense rhum agricole, elderflower, cilantro, lime), and LA Dine n Club ordered a Hemingway Daiquiri using Privateer rum.
Our first cooked appetizer: Spanish Octopus, roasted tomatillo, chimichurri, blistered snap peas, serrano chili ($18)
Blue Prawns "a la plancha", espelette pepper, olive oil, lemon ($17)
For our entrees, we tried three different wines for a possible pairing, starting with the more classical pairings with Chablis and Muscadet, and a more unusual one with Ribolla.
Chef Serpa doesn't want this to be a replica of Neptune, so you won't find the famous lobster roll here. But don't fret. Instead, get the incredible Roasted Maine Lobster with celery root, brown butter and lobster jus, roasted cipollinis ($35)
Icelandic Arctic Char, sweet corn salad, roasted red onion, persian cucumber puree, feta ($28)
Another cocktail: Green Isaac's Special (Cap Rock gin, coconut water, bitters, lime)
Select has a back patio which they plan to keep heated and covered during the colder months.
Select Oyster Bar
50 Gloucester St
Boston, MA 02115