Citizen rotates oyster varieties from Cape Cod suppliers including Sandollar, Pemaquid, and Clark Island. Each half-dozen arrives on ice, shucked to order, with a light cucumber mignonette on the side. The oyster menu changes daily based on supplier availability, so asking your server which varieties are freshest is encouraged.
Tips from diners
Sit at the bar to watch the shuckers work - they're quick and precise.
Monday-Saturday midnight to 1:30am, oysters are just $1 each - the best deal in Fenway.
Citizen embraces pork in a big way - this dish showcases the fat and connective tissue that makes braised pork special. Slow braised for hours until the meat falls apart, it arrives with a rich pan sauce. The kitchen sources Iberian pork when possible, distinguishing this from standard preparations.
Tips from diners
This is rich - share it or plan to make it your only main course.
Citizen's Old Fashioned is made with care - the bartenders select from their 325+ whiskey program to showcase a bourbon's natural caramel and vanilla notes. The drink is stirred cold without muddling excess citrus. It's a benchmark preparation that shows off the quality of the spirit.
Tips from diners
Ask the bartender to recommend a bourbon from their single-barrel selections.
A proper tavern burger with quality beef, melted cheese, and caramelized onions that have been cooked down to sweetness. The house-made aioli adds a textured, flavorful element. It's approachable comfort food that doesn't pretend to be more refined than it is.
Tips from diners
Ask for it cooked medium - it stays juicier than well-done.
The koji fermentation adds umami depth to the mild Atlantic cod. The fish is charred just enough to develop a textured exterior while maintaining a tender, flaky interior. Reviewers note the balance between the savory miso and bright citrus finish makes this one of the more refined preparations on the menu.
Tips from diners
Pairs well with a dry sake from their extensive spirit list.
Citizen sits at 1310 Boylston Street near Fenway Park and has been honored for nine consecutive years by The Bourbon Review as New England's only bar on their Best Bourbon Bars in America list. The program includes rare single-barrel selections and an oyster bar that rotates Cape Cod varieties daily. The kitchen focuses on pig-forward tavern fare alongside seasonal preparations.
The bourbon program is serious - the bartenders know their inventory and love talking about it. Ask for a recommendation rather than ordering by label.
Sunday brunch is lively and well-executed - make a reservation or arrive early.
After midnight on weekends, the bar gets rowdier and oysters go on special. Come for the value, stay for the scene.
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