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oct 24 2014
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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.
ICOB's versatile space hosts small social gatherings and large corporate dinners in our main dining room and lounge.
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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.


ICOB & Coravin: Sip a Reserve, Aged White Wine by the Glass

SEP 18 2014
Over a decade of testing 23 different prototypes in his Boston basement, Greg Lambrecht developed a method of enjoying a glass of wine without ever pulling the cork. Coravin, meaning the heart of wine, is a device comprised of a thin, hollow medical grade needle, inert argon gas capsules, a trigger for easy pouring, and a clamp to safely secure itself around...

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Red Sox Season 2014 in Full Swing!

Red Sox at ICOB. Yep, we can't believe it either! Our 2013 Champions of baseball are back at it for another season bound to be full of many highs and many lows.

Being in the Fenway neighborhood, we love the crowd that baseball season brings, as it's also a sign for warmer days to come. If you follow the Red Sox schedule as eagerly as we do, then you already know there are more opportunities to feast on oysters and sip our ICOB Pils with some extended hours and lunch openings.

If there is a day game that's home, then feel free to stop into ICOB before or after the game for a quick bite or a drink! We offer lunch on those days, and open two hours prior to game time. With home games that throw the first pitch around 7pm, we offer our dinner menu a half hour earlier to provide our guests ample time to enjoy their meals.

Check out our Facebook page for our summer schedule, and follow us on Twitter and Instagram for any game day specials or new menu highlights. Go Sox!

-Jill B.
ICOB Server

APR 10 2014

Munch Madness 2014: Vote your Favorite Oyster Bar!

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.


MAR 20 2014

It's That Time Again! Boston Seafood Show 2014

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.

MAR 16 2014

Red Sox Season Hours at Island Creek Oyster Bar

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


JUN 2 2013

Meet Your Winemaker at Island Creek Oyster Bar: Oysters meet their match with Chablis wines from Christian Moreau

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

MAY 3 2013

Red Sox Season Hours: April and May 2013

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:


11:30am Raw Bar

12pm-2:30pm Lunch

2:30-4:30 Midday Menu

4:30pm Dinner

April 13 1:05 vs Rays

11am-2:30pm Lunch

2:30pm-4:30pm Midday Menu

4:30pm Dinner


8am-2pm Brunch Menu

2pm Dinner

April 20 1:10 vs. Royals

11am-2:30pm Lunch

2:30pm-4:30pm Midday Menu

4:30pm Dinner

May 11: 1:35 vs Blue Jays

11:30am-2:30pm Lunch

2:30pm-4:30pm Midday Menu

4:30pm Dinner

May 25: 1:35pm vs. Indians

11:30am-2:30pm Lunch

2:30pm-4:30pm Midday Menu

4:30pm Dinner

APR 6 2013
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