Chef-partner Michael Serpa (formerly of Neptune Oyster) lures seafood lovers to his first solo venture, a townhouse-like enclave in the heart of the Back Bay. The impressive raw bar menu includes both East and West Coast oysters, plus peekytoe crab salad, dressed Maine lobster, and more. (Celebratory groups opt for grand seafood towers.) The menu often pairs New England seafood with Mediterranean techniques, best reflected by the signature blue prawns a la plancha and "taverna style," whole roasted sea bream. Bonus points go to the wine list, which usually includes orange wines and a seafood-friendly sparkling rose.