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Feb 23, 2012 07:54 PM

Neptune Oyster: Terrific Shrimp and Grits, and Timing Your Arrival

If anyone is craving a really great Shrimp and Grits, Neptune Oyster has it on their new menu.
Succulent gulf shrimp on very spicy ragout of tomato/peppers/tasso ham/ andouille, all over a bed of cheddar Anson Mills grits. THIS is the Shrimp and Grits I wanted to have at Highland Kitchen .

If you ever wondered about portion size on the Hamachi Crudo, I can now tell you that it is major generous. At $15, about 3 times a Clio portion; maybe equivalent to 6-8 average size pieces of sashimi.The Scallops with Duck Confit and Shaved Pear etc.- looked wonderful.

Btw, with regards to the wait there, and timing your arrival, our experience today, Thursday, 2/23/12,nice temperate weather, no snow, was:
5:20PM all tables had just filled; we waited 1/2 hour for table; meanwhile, 10 people took bar seats. 7:15PM- 4 tables vacated and were immediately filled. I am not saying this is a dependable schedule; I'm just offering some info.

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    1. has anyone tried the cuttlefish? serious yearning here, haven't had cuttlefish since I left Spain in 1984....and the best then/there was in its own ink.

      7 Replies
      1. re: Madrid

        HI madrid, i didn't see it on the menu last week. is it?

        1. re: opinionatedchef

          I was there for lunch today at 11:30; there was no cuttlefish. Other than the usual menu items, there was monkfish.

          1. re: KevinJF

            I have to correct and clarify my prior statement. I am unsure whether or not there was a cuttlefish app., but there was no entree.

            The menu online shows it as an app.; it also shows striped bass, which was replaced by monkfish yesterday.


          2. re: opinionatedchef

            I haven't been in, unfortunately, but it's on the menu posted on the web.

          3. re: Madrid

            I think daily catch in the north end has a decent version of this (with ink).

            1. re: gourmaniac

              I think the Daily Catch has squid in its own ink. Cuttlefish are in the same class as squid and octopus, but a different shellfish....I remember the taste as richer and more intense than squid and so it was very luscious with the ink. I understand that it also has a lot more ink than squid does.

              1. re: Madrid

                Probably so now that I think about it. I once had cuttlefish in its ink with polenta in Venice and its luciousness was memorable.

          4. The original comment has been removed