Island Creek oysters are to local raw-bar crawlers what a pint of Guinness is to a thirsty Irishman: the go-to choice that is eminently satisfying. Sustainably farmed year-round in Duxbury Bay, the bivalves are sweet, briny and delectably fresh. Expectations are high for any restaurant bearing the farm’s name and Island Creek Oyster Bar exceeds them. The space blends the rosy-cheeked rusticism of an oyster farm with the polish of next-door neighbor Eastern Standard (chef Jeremy Sewall and bar manager Jackson Cannon have their hands in both spaces). A long bar reminiscent of Duxbury Bay’s Powder Point Bridge anchors the front, while tables filled with locals, suits, trendsetters and students stretch toward the rear of the restaurant, where the back wall is lined with cages filled with oyster shells, creating a mesmerizing texture of gray ripples and crags.