Neptune Oyster - Review - North End - Boston - The Infatuation
"It should be Boston law that if you walk past Neptune and there’s no line, you have to go inside. It doesn’t matter if you just housed a different lobster roll or a heaping plate of calamari from any of the lesser oyster bars in town. To be fair, a lineless Neptune happens about as often as a total solar eclipse over Boston, but when it does, thank whatever god you pray to and grab a bar stool. All those people standing outside on the street—tourists, sure, but also lifelong North End residents—know the same thing: Neptune is special. The tiny dining room feels like a New England travel brochure came to life and threw a great party. Shellfish is everywhere, from the shucking station in front of the window, to nearly every table, to the selection written up daily on a giant mirror behind the bar. photo credit: Natalie Schaefer photo credit: Natalie Schaefer photo credit: Natalie Schaefer Pause Unmute Come here with friends or a date or anyone who swears they can pick out a Mookie Blue in a blind tasting, and order a mix of oysters from both coasts. The heaping lobster roll is famous for a reason, but entrees like the black sea bass and scallops showcase the restaurant’s deftness in pairing native fish with local, seasonal produce. The wine list features bottles from seaside European vineyards—including producers from the Azores islands rarely seen in Boston—with just the right minerality to balance out the briny meal. The best time to come to Neptune is whenever and as often as possible, but if you want to minimize your time on the street (or maybe even find that mythical Neptune without a line), show up during the week at about 3:00pm. Food Rundown Oysters Get some oysters. Do we really need to say this? Maine Lobster Roll You’re pretty much required to order Neptune’s enormous Maine lobster roll, served hot or cold—go for the classic cold with mayo—on a sweet brioche roll the first time you visit. And maybe the next few times (this is when you can get the hot one). The lobster is cooked to a tenderness that will make you wonder if they have a lobster masseuse on staff. photo credit: Natalie Schaefer Wellfleet Clam Chowder Neptune’s chowder is a slightly thinner take, made with just cream and broth and without thickeners like cornstarch. Sweet from cream, briny from an abundance of clams, and hearty with well-cooked hunks of potato, it’s one of the best bowls in town. Acadian Redfish and Chips Made with ocean perch (a.k.a. Acadian Redfish) that gently curl in the fryer, these airy, crispy filets are covered with a light batter. The fish inside is white and buttery and served on top of french fries. The tart side of malt vinegar aioli should be used with reckless abandon on the fish and fries." - Tanya Edwards
