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Exceptionally fresh seafood is the name of the game at this Fort Point venture from chef Jeremy Sewall and restaurateur Shore Gregory. You can't miss the raw bar: The icy cabinet stands out in the industrial space, and fresh oysters on the half-shell, cherrystone clams, and more are a requsite order. When it comes to composed plates, menu highlights include tuna crudo with black garlic aioli and avocado, lager-steamed Maine mussels, fried oysters, Maine crab cakes and hot and cold lobster rolls based on Sewall’s grandmother’s recipes. The typical wait for a table means you have more time to explore the extensive and seafood-friendly beer list. There is also top-shelf wine and cool cocktails that make the most of the Boston spot's cordials-limited liquor license.