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Best Seafood Restaurants Around Boston: The Complete Guide

July 30, 2026

Boston is one of the best seafood cities in America, and the reason is simple: the catch is close. Oysters come from Duxbury Bay, scallops from New Bedford, and lobsters arrive from Maine daily. This guide covers where to find the best seafood Boston has to offer, from historic dining rooms to raw bars and fine dining, and why Ostra has spent more than a decade treating guests to the city’s most unforgettable fine dining seafood experience.

fresh oysters and seafood at one of the best seafood restaurants in Boston

Why Boston Is One of America’s Great Seafood Cities

Boston’s seafood history goes back four centuries. A wooden codfish still hangs in the Massachusetts State House because cod fed the early colony and built the port. That connection to the water has not faded. New Bedford, just south of the city, is the highest-earning fishing port in the country and is known for its day-boat scallops. Island Creek oysters come from Duxbury Bay, less than an hour away. Maine lobster arrives daily, and the region’s fishing fleet still supplies the city’s kitchens.

This changes how the city eats. In Boston, fresh seafood is expected, not advertised. The best restaurants are judged on what they do with it: how carefully they source it, how they cook it, and how well they serve it.

The Classic Institutions

Union Oyster House has been open since 1826, making it the oldest continuously operating restaurant in the United States. Its raw bar has served Bostonians for nearly 200 years. Classic dishes like New England clam chowder, broiled scrod, and baked stuffed lobster are still the heart of the city’s seafood tradition, and they are worth trying at least once.

These restaurants are best for history and atmosphere. Diners who want modern cooking, seasonal menus, and a serious wine list usually look to the city’s newer seafood restaurants.

Raw Bars and Oyster Houses

Boston’s raw bars have grown quickly over the past twenty years. Neptune Oyster fills its small North End room every night with guests who wait in line for fresh shellfish and a well-known lobster roll. Row 34 in Fort Point offers a long oyster list and one of the best beer selections in the city. Saltie Girl in Back Bay is known for European tinned fish and fried lobster served over waffles. Select Oyster Bar brings a Mediterranean touch to the same neighborhood. Expect counter seating, short menus, and excellent shellfish.

Raw bars are great for a spontaneous dozen oysters and a cold glass of wine. Most do not take reservations, though, and waits can be long. For a special occasion, most diners want a table they can count on.

Lobster Rolls and Waterfront Casual

Every seafood guide to Boston runs into the lobster roll debate: warm with butter, or cold with mayo. Both have loyal fans. James Hook & Co. has sold lobster near the harbor for generations, and The Barking Crab serves fried seafood at picnic tables under a striped tent. Treat yourself to a casual lunch by the water, and you will understand why this city cares so much about its seafood.

Fine Dining Seafood in Boston

At the top of the market, a handful of kitchens treat seafood with the precision usually reserved for tasting menus. This is the tier Eater Boston’s map of the city’s essential seafood restaurants highlights, and it asks more of a kitchen than any other. Sourcing, cooking, service, and setting all have to be excellent at the same time. Think whole fish presented at the table, carefully plated crudo, and wine lists built to match seafood.

It is also the smallest group. Boston has many places to eat seafood well, but only a few that make it a truly luxurious experience. That is the space Ostra has filled since 2013.

Experience Mediterranean Seafood at Ostra

Ostra opened in November 2013 at One Charles Street South, where Chef and Owner Jamie Mammano and Executive Chef Mitchell Randall built a contemporary Mediterranean seafood restaurant around a simple conviction: the finest fish, sourced locally and globally, deserves light preparation that lets its natural flavor lead. The Boston Globe awarded Ostra a rare five stars and dubbed it “Boston’s answer to Le Bernardin,” and Eater counts it among the city’s essential seafood destinations for its luxurious, well-executed treatments of fish, from the whole salt-crusted branzino to the grilled Spanish octopus.

The room lives up to the food. A sophisticated dining room and an elegant bar give the evening a real sense of occasion, and the service carries the same polish Chef Mammano’s restaurants have been known for since Mistral opened in 1997. Whether you are celebrating or simply treating yourself, read the full story on the About Us page, then explore the current menu to see what the season’s catch looks like in the kitchen’s hands.

Looking to celebrate someone special? Ostra’s exclusive private dining space treats your guests to intimate dinners and full events with the same culinary standard as the main room. Details are on the Private Events page.

elegant fine dining seafood restaurant in Boston with salt-crusted branzino

Seafood Dining Near the Theater District

Location is part of Ostra’s appeal. One Charles Street South sits in Park Square, Back Bay, adjacent to the Boston Common, steps from the Citizens Bank Opera House, the Wang and Shubert theatres at the Boch Center, and the Public Garden. Pre-theater dinners are a nightly routine here: an early seating, a few courses, and a five-minute walk to the show. For guests staying near the Common or Public Garden, securing a fine-dining reservation is one of the easiest in the city.

The neighborhood’s culinary standing keeps rising, too. Boston’s restaurant scene regularly places its chefs among the James Beard Award semifinalists, and the competition keeps every serious kitchen sharp. Make an evening of it: a stroll through the Public Garden, dinner at Ostra, and a show minutes away.

Reserve Your Seafood Dining Experience

The best seafood restaurants in Boston range from the oldest dining room in America to raw bars that opened last year. They all start with the same fresh catch. What sets them apart is what each kitchen does with it.

Ready to treat yourself, or someone you love, to Boston’s catch at its most refined? Reserve your table at Ostra and discover the unforgettable dining experience that has made One Charles Street South a Boston destination for more than a decade.

Frequently Asked Questions

Planning a seafood dinner in Boston? These are the questions diners ask most.

What is the best seafood restaurant in Boston?

It depends on the experience. For historic atmosphere, the city’s institutions deliver; for casual shellfish, the raw bars shine. For fine dining seafood, Ostra is the standard-bearer, holding a rare five-star review from the Boston Globe and a place on Eater’s list of Boston’s essential seafood restaurants.

What seafood is Boston famous for?

New England clam chowder, lobster, oysters, and scallops lead the list. Local waters supply Island Creek oysters from Duxbury Bay, day-boat scallops from New Bedford, Maine lobster, and the cod that gave Cape Cod its name. Menus across the city are built on that daily catch.

Where do locals eat seafood in Boston?

Locals treat seafood as everyday food, not a special-occasion novelty, and they judge it on freshness rather than presentation. That usually means a neighborhood counter for a quick dozen oysters, a favorite chowder spot, and a reserved table at a fine dining room when the night calls for it. The rule most Bostonians agree on: keep it simple and let the fish lead.

Do the best seafood restaurants in Boston take reservations?

Not all of them. Some of the most famous rooms, including the ones with the longest lines, are first-come, first-served, and a summer wait can stretch past an hour. Fine dining rooms such as Ostra accept reservations, which is the surest way to guarantee a table when the evening matters.

What should I order at Ostra?

The whole salt-crusted branzino and the grilled Spanish octopus are the signatures that critics single out. Beyond those, the menu changes with the season and the catch, so ask your server what arrived that day; the kitchen’s light Mediterranean preparations are designed to let the freshest fish lead.

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1 Charles Street South, Boston, MA 02116
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Trevor Lamotte

GENERAL MANAGER

With over 25 years of expertise in the hospitality industry, Trevor LaMotte brings an unmatched passion and depth of experience to his role as General Manager at Ostra. His career has encompassed a range of key positions, from management to bartending and serving, at some of the country’s most celebrated establishments, including the White Barn Inn and Ostra. Trevor’s exceptional knowledge of wine and cuisine, combined with his genuine, people-first leadership style, has earned him great respect among both colleagues and guests. When not at Ostra, Trevor enjoys cycling, embracing a lifestyle of balance and wellness. Trevor is married with two children and values professionalism in every aspect of his career.

Julia Marsal

GENERAL MANAGER

Born and raised in Paris, France, Julia Marsal grew up immersed in the world of fashion, with her French father and American mother both working as photographers. Her passion for the culinary arts led her to pursue a degree in pastry at Alain Ducasse’s culinary school in central France, launching her career at the Michelin-starred restaurant Apicius.

In 2014, Julia moved to Boston, where she began as a host at the acclaimed Mistral. Her talent and dedication quickly earned her a promotion to dining room manager, first at Mistral and later at Teatro. At just 28, she became the opening General Manager of Bar Lyon in Boston’s South End, which soon became a local favorite for its authentic French cuisine and vibrant atmosphere. 

After leaving Bar Lyon in 2021 to travel and expand her experience, Julia spent time at the iconic Crazy Horse cabaret in Paris, gaining further insight into the global hospitality scene. 

Returning to Boston in April 2023, Julia now brings her international expertise and passion for hospitality to Ostra, where she leads the team as General Manager, ensuring a refined dining experience that reflects her unique global perspective.

Mark D’Alessandro

DIRECTOR OF OPERATIONS

Personality and passion are the twin hallmarks of Mark’s hospitality style. The details of attentive and individualized service are key, he says, to successful interaction with every guest. And as for passion, there is no substitute for an employee’s true attitude of ownership and responsibility. Mark exhorts his staff to assume a top-to-bottom approach to guest service so as to make a lasting impression each and every time.

These dual principles of personality and passion were imbedded early in Mark’s career. A succession of ‘name brand’ learning experiences molded his professional development. Mark got his first taste of the epicurean world at Cardoos International Foods, a gourmet food shop in Boston (MA). Selling exotic foods, spices and coffees from around the world was a superb training ground for later employment with such established businesses as Legal Sea Foods, Sheraton Hotels, Skipjack’s, and Caffe Lampara. The 1980s were spent working in both Florida and Massachusetts, and the heady experience of opening new locations added to his broad knowledge and management skills. The depth and breadth of his background moved Mistral to hire Mark in 1996, and he quickly advanced from Assistant General Manager to General Manager, then in 2006 to Director of Operations for not only Mistral but all of the properties in the Columbus Hospitality Group [Sorellina, Mooo, L’Andana and Ostra].

Mark believes in building strong and long-term relationships with guests. He enjoys meeting people, and has a knack for remembering each guest and putting him or her at ease. He strives to instill this trait in all 175 front-of-house employees under his supervision. Among the training highlights, Mark stresses consistency of execution, continual growth, and boundless commitment to guest service. He bookends each guest experience with a strong opening – “a real sincere welcome right at the door” – and a memorable finish – “that appreciative acknowledgement and farewell is crucial to guest retention.”

Those basic tenets of a good time at the dinner table were introduced at Mark’s own family gatherings in his childhood. His Irish-Italian upbringing in Dedham (MA) offered ample opportunity to enjoy good cooking, celebratory feasts, and shared laughter. Today, he brings those early lessons of warm hospitality to a new level of sophistication. Whether it’s having a regular guest’s habitual cocktail ready and waiting, or calling a customer at home to reveal that Mistral’s famous truffle macaroni is back on the menu, he makes every guest feel special and singled out for personal attention. That is the essence of true hospitality.

Paul Roiff

OWNER

As one of Boston’s most acclaimed real estate developers, and known for pursuing projects that the real estate “establishment” has often deemed too daring, Paul possesses a drive and vision for urban architectural splendor that has led to the renaissance of some of Boston’s most treasured communities. Paul, who has been working in the field of real estate since the age of 18, originally planned to pursue a career in music, but found himself being drawn towards a love for urban architecture.

Throughout his career, Paul, who earned a baccalaureate and MBA from Boston University, and a JD degree from Suffolk Law School, has worked on the acquisition and renovation of Boston real estate in such diverse areas as historic rehabilitation, mill restorations, HUD projects, the development of hundreds of residential lofts in Boston’s Leather district and the development of a luxury 28-acre beachfront cabana club in Florida.

In 1997, together with partners Jamie Mammano and Seth Greenberg, Paul built and became a co-owner of Mistral, a French/Mediterranean bistro located in one of his most successful developments, Boston’s Albert A. Pope Building. Quickly after the opening, Mistral was named one of the “Top 25 New Restaurants in America” by Esquire Magazine, “Sexiest Bar” by Food & Wine, and earned four “Best of Boston” awards from Boston Magazine.

His first foray into the luxury hotel world, Paul renovated a 1903 Beaux Arts building to create XV Beacon in January of 2000. In developing the hotel, Roiff adhered to the vision of a classic and elegant environment combined with modern style that would provide an unforgettable service experience for travelers, as well as a culinary destination, The Federalist, with an atmosphere reminiscent of the world’s most prestigious private clubs.

Paul followed up the success of Mistral and The Federalist, which is now Mooo, with three other restaurants: Teatro in January 2003, Sorellina in January 2006, and L’Andana in 2007, which he owns in conjunction with Jamie and The Columbus Hospitality Group. The latest additions to CHG are The Inn at St. Botolph, a limited service boutique hotel & the sister property of XV Beacon, and Ostra, a contemporary Mediterranean seafood restaurant. Serving as president of Heath Properties, a real estate development and finance company, Paul has also served on the board of directors of a professional software company, and as a director of Capitol Bancorp in Boston.

Shannon St. Pierre

EVENTS

Lisa joined the Columbus Hospitality Group in 2001, after traveling from her native state of Texas, and completing her bachelor’s degree in Business Management from Boston University. After impressing General Manager Mark D’Alessandro and Chef/Owner Jamie Mammano, Lisa was quickly promoted from being a hostess to the Reservations Manager. In 2004, she was elevated again, to Special Events Manager for Mistral’s private dining room, le Salon du Mistral. As the Events Manager, Lisa planned and executed all private events for the restaurant, including full restaurant buyouts. Her commitment to establishing relationships with guests and bringing visions of celebrations to life, has created long-lasting, successful partnerships, spanning two decades.

In 2008, Lisa was promoted to Director of Sales and Marketing, and began spearheading campaigns for the opening of each new restaurant and venue. Today, this includes Mistral, Sorellina, Mooo Beacon Hill, Ostra, and our newest restaurants, Mooo Seaport and Mooo Burlington, as well as two hotel properties: XV Beacon Hotel and the Inn at St. Botolph

Recognizing the need for a more formal network of event planners within the restaurant industry, Lisa founded the Society for Event Planners: Restaurant Venues (SERV), in 2016. SERV aims to establish connections for people in the industry, so they can learn from one another and enhance their businesses. Meeting quarterly, members discuss topics such as the value of private events to a restaurant’s bottom line, marketing and public relations, and various challenges. SERV quickly caught the attention of dozens of top restauranteurs and planners in the area, increasing membership and gaining accolades from

Beyond Lisa’s dedication to the event and hospitality industry, she has devoted her personal time to supporting causes that connect her to the community and inspire others. For more than a decade, Lisa volunteered and fundraised for Helping Hands: Monkey Helpers for the Disabled, a national non-profit, serving quadriplegics and people with mobility impairment, where she helped raise close to one million dollars. Her commitment to serving others has also driven her involvement in The Women’s Lunch Place and other local Boston charities. Gaining further attention for her impressive style, Lisa was featured in Boston Common Magazine’s Women of Style issue, and in the spring of 2019, Lisa joined the Board of Advisors for the Boston Ballet and took on the role of Auction Chair for the Boston Ballet Gala in 2021 and 2022.

Today, Lisa is returning to her hospitality roots as an adjunct professor for Boston University’s School of Administration, teaching the Introduction to Food and Beverage Management Course. She hopes her experience and expertise will continue to inspire and encourage the next generation of industry professionals during this increasingly challenging time. Additionally, Lisa continues to assist in the expansion of the Columbus Hospitality Group. From concept and design to flawless project management, every experience Lisa creates is a true marriage of CHG’s promise and the guests’ vision of excellence.

Bio Coming Soon

Hoshang Dadrass

GENERAL MANAGER

In 2006, if one asked Hoshang Dadrass what he thought of restaurant business and hospitality, he would shrug it off as a thankless and uninspiring career choice. Little did he realize that his acquired love to value a guest’s absolute satisfaction would entice him to make a drastic decision to accept a duty as central as the General Manager of L’Andana Grill, and then Ostra.

Born and raised in the north of Afghanistan, Hoshang’s teenage dreams were to follow in his father’s footsteps of practicing medicine. After graduating high school, Hoshang chose to attend pre-medicine at Boston University, where he quickly realized that his passion for medicine was merely a reflection of his father’s dreams and not his own. He, thus, majored in Chemistry in the hopes of one day becoming a teacher.

While attending school, he also accepted a back-server/food runner position at Teatro. Because this industry had nothing to do with his career goals, it took Hoshang almost a year to begin to admire the hospitality business, where he realized the considerable feeling of gratification when a hard night’s work would be equally appreciated by his colleagues as well as the guests.

His punctuality, eagerness to learn, willingness to assist at any time, and growing love for making the guests feel at home were being recognized by the management at Teatro. He was quickly promoted to a server and then a bartender. After almost seven years in the restaurant, when opportunity arose, the Columbus Hospitality Group took an immense chance and offered the responsibility to Hoshang as the General Manager of Teatro.

With full support from the upper management, Hoshang soon proved that the company could have complete reliance on his leadership qualities. As soon as six months later, Hoshang was given another opportunity to run L’Andana. At L’Andana is where Hoshang truly fell in love with the hospitality business. His passion to ensure that his guests feel as if they are dining in their own home, being served from their own kitchen by one of their own, has been an integral part of building and maintaining an exceptional relationship with the local businesses as well as families.

After serving over four years as the General Manager of L’Andana in Burlington, Hoshang once again found his way back to the city, taking over the managerial responsibilities at our sister restaurant, Ostra. Ostra’s chic decor and Mediterranean influenced cuisine suit Hoshang’s personality and his approach to hospitality. His evolution in this industry—from a skeptic to a genuine ambassador—has been the only constant in Hoshang’s career with the Columbus Hospitality Group.

Mitchell Randall

Executive Chef

Executive Chef Mitchell Randall discovered his passion for the culinary arts during his childhood years, assisting his mother in the kitchen of his Scarborough, Maine home. At age 14, Chef Randall began working as a line cook and dishwasher, soon realizing his ultimate career goal would be Executive Chef.

Learning the fundamental skills at such a young age created a unique culinary foundation that was formally developed at Johnson & Wales University in Providence, Rhode Island. Following graduation, he returned to Maine and became Sous Chef at the Tides Inn at Goose Rock Beach.

In 2005, Chef Randall joined Mistral as Sous Chef and spent four years learning and mastering French-Mediterranean cuisine under Chef/Owner Jamie Mammano. At the age of 25, Chef Randall became the youngest Executive Chef in the Columbus Hospitality Group. Chef Randall left Mistral in October 2013 to open Ostra Restaurant with Chef Jamie Mammano. Growing up by the sea, Chef Randall was excited to take on this new culinary endeavor. Showcasing the finest seafood available locally and globally, Chef Randall’s light preparation of seafood highlights the natural and fresh flavors of each dish.

Chef Randall believes the key element to running a successful kitchen is always improving himself and his staff. He maintains a hardworking atmosphere in the kitchen by setting an example with his staff. Chef Randall’s ambitious perspective, complimented with unparallel experience and training have enabled him to consistently develop award winning cuisine.

When Chef Randall is not busy preparing impressive dishes at Ostra, he is hunting, fishing, and visiting family in Maine.

Jamie Mammano

CHEF/OWNER

From the day that Chef Jamie Mammano opened the doors to Mistral in 1997, his biggest culinary venture yet was destined to become a legend of the Boston dining scene. A graduate of the Culinary Institute of America in New York, Jamie established a reputation for himself amongst the country’s most highly-regarded chefs during stints at The Jockey Club and Le Pavillion Restaurant in Washington DC, as the chef for the United States Ambassador to Spain, and 10 years spent in the kitchens of the Four Seasons Hotel Company, where he honed his culinary skills at the company’s Washington DC, Seattle, Chicago and Boston properties. While serving as Executive Chef for the Four Seasons Hotel Boston, Jamie single-handedly catapulted its dining room, Aujourd’hui, to the #1 ranking in the Zagat Survey of Boston Restaurants in 1995, and soon after readers of Boston Magazine chose Aujourd’hui as the #1 restaurant in Boston and Condé Nast Traveler named it the #4 restaurant in the country.

Seeking the next big challenge, Jamie left the Four Seasons, and along with partners Paul Roiff and Seth Greenberg, created the concept for Mistral, a French/Mediterranean bistro in Boston’s South End. Through crafting the menu, hiring the staff, handpicking the tableware, choosing the décor and designing the kitchen, Jamie was able to give life to the restaurant he had always dreamed of and that Boston diners could not wait to frequent. Since 1997, Jamie and Mistral have consistently delivered excellent food, exceptional service, and garnered numerous accolades including “Top 25 New Restaurants in America” by Esquire Magazine, “Sexiest Bar” by Food & Wine, and four “Best of Boston” awards from Boston Magazine. Jamie has appeared on NBC’s “Today Show” as well as CNN’s “On the Menu.” In June 1999, Nation’s Restaurant News named Mistral as one of “5 Hottest Restaurants in Boston” and in July of the same year, Jamie was invited to be a guest chef at the famed James Beard House.

In November 2005, Jamie and Paul followed up their success when Paul made Jamie a partner in The Federalist. The team then opened Sorellina in January 2006, offering regional Italian-Mediterranean cuisine with a modern twist, a unique wine list focusing on hidden Italian gems, upbeat and sophisticated service, and a warm-modern design. In August 2007, The Federalist was transformed to Mooo, a modern steakhouse inside the XV Beacon Hotel. L’Andana in Burlington, MA, opened in October 2007, focusing on Tuscan Wood-Grilled cuisine. In 2013, Mammano and Roiff opened Ostra, a contemporary Mediterranean seafood restaurant. Ostra provides a sophisticated and inviting dining room with an elegant bar and piano lounge, as well as an exclusive private dining space. Following the immense popularity and success of Mooo…Beacon Hill as Boston’s premium steakhouse, in February of 2022 Jamie and Paul decided to open another restaurant with the same name in Seaport on Melcher Street. Additionally, in July of 2022, L’Andana was also transformed into a third Mooo… to offer the city experience in Burlington, MA.

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