HOME > Chowhound > Greater Boston Area >

Discussion

Neptune Oyster- Dissappointed..what to order?

Was just at Neptune Oyster and left disappointed.

Had the Wellsfleet and Island Creek Oysters. Good, but I feel Island Creek Oyster Bar in Kenmore has better Oysters. Maybe the dipping sauce they use at Island Creek Oyster Bar makes the Oysters taste better?

Neptunes on Piggyback.- Great dish!! Perfectly fried Oysters, fresh bright greens and pork shoulder compliment the dish nicely.

Lobster Spaghettini- Underwhelmed. Pasta in not even homemade! Sauce taste like basic garlic,tomato wine sauce. Has lots of lobster, but the lobster was overcooked and not sweet. This dish is OK, but no better then the Giacomo's lobster linguini version, and Giacomo's is twice the size.

Everyone was raving about the Lobster Spaghettini on Chowhound, Did I miss something?

I want to give this place another shot.

What should I order next time?

-----
Neptune Oyster
63 Salem St Ste 1, Boston, MA 02113

Island Creek Oyster Bar
500 Commonwealth Ave, Boston, MA 02215

  1. Click to Upload a photo (10 MB limit)
Delete
  1. so many recent threads about this place. Do a CH search next time before going to a new restnt; you're bound to learn all about the favs and dislikes of many helpful CHs.

    we went yestday and the Island Creek oysters were not as big and flavorful as they have been on a number of other visits, but I've had the same experience at other oyster bars, including ICOBar; just depends on that batch. The bluefish entree was terrific though really a ridiculous pricetag for bluefish- $27, for heavens sake. The vitello tonnato sandwich is one of the best things there I think (parTICularly since you love toro). Also the johnnycake w/ smoked trout; the (very exp.) fried clams, yellowtail app. Not the chowder or the bottarga dish.

    1 Reply
    1. re: opinionatedchef

      The OP said "Everyone was raving about the Lobster Spaghettini on Chowhound." Clearly they had been following at least some of the threads about Neptune.

    2. here are the threads i was referring to . hope they're helpful and that you return and have some tremendous food :-)

      http://chowhound.chow.com/topics/775842

      http://www.chow.com/search?query=nept...

      1. I'm usually not one to get hung up on etiquette and formalities, but please, please, please tell me you don't dip your oysters in the "sauces" provided. Usually the "sauces" provided are a cocktail sauce and a mignonette (which is vinegar, usually red wine, and shallots.) The miniature spoons they provide with the "sauces" are so you can spoon some of sauces onto the oyster. Then you slurp the oyster out of the halfshell so you consume the brine and the oyster all at once. If you just dunked your oyster into the sauces, you would have way to much sauce and would be losing the brine which has much of the oyster's ocean-like flavor.

        14 Replies
        1. re: tysonmcneely

          you read my mind on the dipping sauce thing

          1. re: tysonmcneely

            oh, how i wish you would repost this on all the oyster -talking threads. when we were at neptune oyster 2 days ago, there was a 'regular' there, speaking spanish, who, with his lovely d.c., asked for tabasco in addition to eating from the 2 provided sauces. all I could think was "I'm confused; I thought Europeans knew how to best appreciate oysters" but then again, who am i to assume my way is the best way? The Dominicans next to us were putting black pepper on their oysters and told me that that is what they were raised doing! However, I am certainly on your bus. I like oysters and clams with a LOT of fresh lemon juice and that is all. I encourage novices to go that route with their first raw oyster and clam experience, but then they need to find what they prefer for themselves.

            1. re: opinionatedchef

              imho, too much lemon destroys the taste of a raw clam or oyster, as the acid changes the whole raw dynamic, and I'd rather taste the bivalve and the brine and not have it covered by LOTS of acidic lemon juice. A brief squirt, yes, but LOTS, that is a far way from purist.

              I encourage novices to try them with just a hint of lemon, a touch of pepper, try one with tabasco, try one with cocktail sauce, try one with the mignette and then try one unadorned.

              My preference is a two year old oyster from New England.

              As far as what to order, I have always found the credo to be wonderful. We either go high end, or share a basic lobster roll and clams with what I would describe as boardwalk fries.

              1. re: Bellachefa

                Frankly, I'm not a fan of Island Creek oysters in general (the oysters, haven't been to the restaurant). I find they are like Red Delicious apples --they look perfectly plump, too perfect in fact -- but taste rather and can be sometimes too salty. When at Neptune, I prefer the Wellfleets and Kumamotos.

                I only wish they had other "dipping sauces" like honey mustard or buffalo ranch... :O

                1. re: misscucina

                  I've had Island Creeks (well, usually "Duxbury") oysters that have been really good, but I tend to agree that they usually seem somewhat pedestrian. Wellfleets, on the other hand, and almost always utterly awesome. If they're on the menu, they should be ordered!

                  1. re: emannths

                    See, I sometimes find Welfleets to be overwhelmingly salty.

                    1. re: LeoLioness

                      Sounds about right. I'm a salinophile. :-)

                  2. re: misscucina

                    LUV Wellfleets. With just the tiniest hint of mignonette and an even tinier hint of lemon.

                    1. re: misscucina

                      Does Neptune ever have Totten Virginicas, or Tomales Bay?

                      1. re: barleywino

                        I realize this doesn't answer your question, but I have had Totten Virginicas at Island Creek Oyster Bar and have not seen them at Neptune. Not sure about the Tomales Bay. I would also say that I don't visit either with nearly as much regularity as I would like.

                        -----
                        Island Creek Oyster Bar
                        500 Commonwealth Ave, Boston, MA 02215

                        1. re: Chicken with a Capon

                          Thanks! Not sure whether they can get good Tottens around here, the ones I've had at B&G were pretty measly compared to ones I've had out west.

                    2. re: Bellachefa

                      i have never heard oyster age addressed before. when you say that, where has that info come from?If i were to ask an oysterman about your phrase, would they respond that-
                      " Of course, most oysters sold today are 2 years old;the beds are seeded and then 2 yrs pass before they are harvested; and the rotation continues." ?

                  3. re: tysonmcneely

                    No I did not dip the oyster in the sauces. When I was at Island Creek, I added some of their sauce and the oysters were incredibly sweet. I'm wondering if it was because of their sauce. The ones I had at Neptune were inferior, but perhaps it was an off batch.

                    I will try some the other recommended dishes and report back.

                    Thanks Hounders!

                    1. re: Torolover

                      toro, did you ever go back?we were rooting for you.

                  4. I'm a huge Neptune fan generally, but I was also underwhelmed by the Lobster Spaghettini the one time I had it. Did not see what the fuss was about at all.

                    1 Reply
                    1. re: Alcachofa

                      I'm a huge fan of ICOB, and was underwhelmed by the lobster roe pasta and shortribs. Strange how those well-loved house specials don't appeal to some of us! My favorite dishes at ICOB have always been one of the specials... striped bass with tempura ramps and fiddleheads, Idaho red trout with corn salsa and pesto, that gorgeous softshell crab preparation they were doing.

                      Truly, the only dish I've disliked at ICOB is the seafood casserole. Really needs to be reworked or removed from the menu. And then, ICOB will be perfect.

                    2. nice thing about neptune, you dont have to order any attitude, they supply plenty of it for free!!

                      3 Replies
                      1. re: hyde

                        Slightly off topic, but I had a dozen mixed East Coast oysters at Les Zygomates last night and they were excellent. 6 different varieties, very fresh and delicious. $1 each Mon - Fri 4 to 6pm.

                        -----
                        East Coast Restaurant
                        1456 Dorchester Ave, Dorchester, MA 02122

                        1. re: hyde

                          it's funny you know, we've never met up w/ any attitude there but i'm wondering if it's the serious look on the servers' faces- as they try to work harder and faster in a tighter space than should be expected of anyone- that gives you the attitudey feeling? we reached out to our waiter on our first visit and have always been treated with such positive energy ever since then. Vincent. great guy.I just think that they are all so focused/concentrating hard on getting it right- that they may not smile as much as some other staff. just a thought.

                          1. re: opinionatedchef

                            No, that's definitely not it, at least from my experiences. I am fine with not being fake smiled to death. Being treated like they are doing me a favor by letting me dine there is quite another story. I find the bar service much more prone to the a-hole attitude. I have never experienced it at a table.

                        2. You're saying that the IC oysters at ICOB are better than the ones at Neptune's's Oysters's?

                          I suspect this is a perception issue. If it was the sauces you should have easily been able to tell by eating one w/o adornment. Or maybe you got some sweeter westside bivalves by accident.