500 COMMONWEALTH AVE. BOSTON, MA 02215
617-532-5300
617-266-5251
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apr 19 2014
MON - SAT
4:00 PM
1:00 AM
SUN
10:30 AM
1:00 AM
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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ICOB

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.


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Munch Madness 2014: Vote your Favorite Oyster Bar!

MAR 20 2014
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...


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ICOB NEWS 6
FARMERS 12
EVENTS 19
FOOD 14
   

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.

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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:

 

JUNE:

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

 

JULY:

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

 

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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.

DETAILS

Tuesday, May 14th

6:30pm

$115pp includes four courses paired with wines

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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:

April 8 OPENING DAY

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

April 15 MARATHON MONDAY 

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

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APR 6 2013

Events at ICOB: East Coast/West Coast Tasting 3.11.13

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. 

Details:
6 courses
$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

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FEB 27 2013

ICOB CLOSED FRIDAY, FEBRUARY 8

Due to the car ban for Nemo, ICOB will be closed for the duration of February 8. 

Pending weather conditions, we will reopen for normal hours tomorrow evening at 4pm for drinks and raw bar and 5pm for dinner.

BUT don't worry - Eastern Standard Kitchen and Drinks (also located in Kenmore Sq) will be open tonight! For more info call them at 617.532.9100 

Stay warm and see you soon!!!

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FEB 8 2013
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