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BOOK YOUR HOLIDAY EVENT at SELECT

EMAIL >>> SELECTOYSTERBAR@GMAIL.COM FOR INFO

 

 

HOLIDAY LUNCH MENU

MOnday - Friday December 1st-December 23rd

2 course lunch, $25 per guest

RESERVATIONS

Select Oyster Bar is a neighborhood seafood spot in Boston's Historic Back Bay from Chef Michael Serpa.

The restaurant is focused on serving the highest quality seafood with a casual bistro vibe. The raw bar features local oysters and the rest of the menu offers crudo, ceviche, local shellfish, spanish octopus & more.  The kitchen showcases the top quality seafood with simple seasonal preparations.

Our wine program focuses on seafood centric wines and our bar serves up cocktails with small batch artisanal spirits.

Select opened in April 2015 in a Back Bay townhouse serving modern seafood and taking inspiration from the neo-bistro movement in Paris. The restaurant quickly garnered praise including Boston Magazine's Best of Boston Best New Restaurant 2015 and Best Wine Program 2016, Improper Bostonian's Boston's Best Seafood 2015 & 2016, Food & Wine's Best New Wine Bars in America 2016, among others.

We offer our full menu during lunch + dinner.

LUNCH DAILY 11:30am-2:30pm

DINNER mon-thur 4:30pm-9:30pm

NONSTOP SERVICE fri + sat 11:30am-10:30pm sunday 11:30am-9:30pm

Closed on Labor Day, Thanksgiving, Christmas Day, SuperBowl Sunday

 

 

PHONE

857-239-8064

EMAIL

selectoysterbar@gmail.com

LOCATION
50 Gloucester Street

Boston, MA 02115

 

 

Make a Reservation

Powered By OpenTable

We accept reservations for lunch and dinner via Opentable. We only seat complete parties. Reservations may be sat at dining bar or tables, depending on availability.  After 15 minutes, your table may be given to the next group. We always have space dedicated for walk-in parties and reservations are not required. If you don't find the time you are looking for on Opentable, give us a ring 857-239-8064 If you need to cancel or modify your reservation, please call 857-239-8064.

We accept reservations for lunch and dinner via Opentable.

We only seat complete parties.

Reservations may be sat at dining bar or tables, depending on availability. 

After 15 minutes, your table may be given to the next group.

We always have space dedicated for walk-in parties and reservations are not required.

If you don't find the time you are looking for on Opentable, give us a ring 857-239-8064

If you need to cancel or modify your reservation, please call 857-239-8064.

 

Upcoming Events:

 

December 24th

Christmas Eve Champagne Brunch Party 11am to 2pm, Space is Limited, RESERVATIONS

 

NEW YEAR'S EVE at Select

3 Course Menu $75

Full Dinner Menu Available

MAGNUMS by the glass all night

Guy Larmandier Grand Cru Champagne 'Cramant'

Christian Moreau Grand Cru Chablis 'Les Clos' 2014

Trimbach Riesling 'Cuvee Frederic Emile' 2009

Scribe Estate Pinot Noir 'The Rattlesnake Doctor' 2013

Reservations available via Opentable or call 857-239-8064

serpa

Chef + Partner michael serpa

Michael grew up by the stove.  He hails from a family of Cuban chefs, including his dad, grandfather, and two uncles.  He spent his summers as a youth at his father's Miami restaurant, doing whatever he could to get on the line.  During his high school years in Pennsylvania, Michael worked nights at local restaurants, getting a taste for the restaurant world.  When time for college came and his boxes packed, he decided to withdraw from Penn State (he'd make a terrible politician anyways) and do what he loved best, cooking.  After attending the Culinary Institute of America in Hyde Park, NY, Michael made the move to New York City.  In New York Michael connected with the Olives NY group and worked under chef Michael Crain. After working at Olives in NY, Michael made his way to Boston to work at Olives in Charlestown.  He soon took over the kitchen at Neptune Oyster in the North End.  Michael started cooking at Neptune in 2008 and had a long run with much success, helping bring the restaurant local and national acclaim as Executive Chef.  Seeking a way to continue to challenge himself, Michael departed Neptune to open Select Oyster Bar in Boston's Back Bay, which opened in April 2015 in Boston's Back Bay.  

 

Michael lives in East Boston with his wife Lina who he met in the kitchen at Neptune Oyster.  When he is not cooking, Michael is an avid cyclist, and participated in the 2014 & 2016 Pan Mass Challenge to benefit the Dana Farber Cancer Institute. 

 

operations + First Lady Lina Velez

Lina was born in the well known coffee town of Andes, Antioquia in Colombia.  She grew up in Medellin, Colombia and came to Boston after studying engineering.  Lina was a long time employee at Gourmet Caterers and at Neptune Oyster in Boston, where she and Michael met.  After being wowed by her Garde Manger and salsa dancing skills, Michael and Lina were married in June 2008.  Lina can be found handling behind the scenes work during the day and on the floor at Select at nights.  She also has been known to make a mean Sancocho for Family Meal.

         

 

 

 

 

 

Sous Chef Arlex Valencia

Hailing from Medellin, Colombia, Arlex first began working in the kitchen while at Neptune Oyster.  He soon worked his way from shucking oysters, to garde manger, and to eventually lead line cook during his time at Neptune.  A key member of the opening team at Select, he now helps lead the kitchen as Sous Chef. 

           

 

 

 

 

 

 

SOUS CHEF Reggie da Silva

After moving to Boston from Assis, São Paulo, Brazil, Reggie landed a position at Todd English's Olives during it's memorable run in Charlestown, Boston.  Working his way up the ranks along side some of Boston's top chefs, Reggie eventually found himself at the stoves at Neptune Oyster as the Sous Chef alongside opening chef David Nevins.  After helping set up Neptune for success, Reggie took a spot with Dave at his restaurant Ossetra in South Norwalk, Conn.  After a long run with Dave, Reggie made his way back to the Boston area.  He came on board as sous chef in early 2016 and has been an indispensable part of the crew. 

Select Oyster Bar is available for private events with a custom tailored menu to suit your needs.  

We can also cater your offsite events.

Please contact SelectOysterBar@gmail.com for more information.

Boston's Best Seafood 2016 Improper Bostonian

Boston's Best Seafood 2016 Improper Bostonian

            Best New Restaurant 2015             Best Wine Program 2016

 

          Best New Restaurant 2015

            Best Wine Program 2016

Boston's Best Seafood 2015, Improper Bostonian

Boston's Best Seafood 2015, Improper Bostonian

             Devra First's 3 Star Review for The Boston Globe

             Devra First's 3 Star Review for The Boston Globe

Mc Slim JB's Review for The Improper Bostonian  

Mc Slim JB's Review for The Improper Bostonian

 

 Michael Serpa Talks his new restaurant, Select Oyster Bar via BostonMagazine.com | 10/1/14 

 Michael Serpa Talks his new restaurant, Select Oyster Bar via BostonMagazine.com | 10/1/14 

                               Boston's Essential 38 Restaurants

                               Boston's Essential 38 Restaurants

6 things to know about Select Oyster Bar via Zagat Boston | 4/8/15

6 things to know about Select Oyster Bar via Zagat Boston | 4/8/15

 

For all press inquiries please contact us directly:  selectoysterbar@gmail.com