Row 34's oyster program is legendary. The raw bar features oysters from across New England and the Atlantic Coast, displayed in a massive trough of Maine granite. Each variety comes with creative accoutrements like kim chee ice or mimosa mignonette. Staff are knowledgeable and can guide pairings with the craft beer list.
Tips from diners
Sit at the raw bar to watch the shuckers and ask them for recommendations. They can pair oysters with specific beers on tap.
Ask about daily specials — the oyster selection changes with the season and suppliers. Peak seasons are fall and winter.
Row 34's lobster roll is what this restaurant is known for. Based on grandmother's recipes, you can choose cold mayo-based Ethel's Creamy or warm buttered. The lobster meat is sweet and fresh, and the simple preparation lets the crustacean shine. Both versions are consistently called the best in the city.
Tips from diners
Order both versions if you can't choose — ask your server to split one order so you can try both styles.
Lunch is less crowded than dinner and the lobster roll is the same quality. Great value at lunch prices.
Row 34's version is rich and flavorful with a silky broth loaded with tender clams and chunks of potato. The bacon adds smokiness and body. It's the chowder that sets the standard in Boston — familiar yet executed with care.
Tips from diners
This is a must-try if you've never had Boston clam chowder. Row 34's version is the benchmark.
A modern crudos approach that highlights pristine tuna. The black garlic aioli adds umami depth and mild heat, while the avocado softens the raw fish's intensity. This is a refined starter that showcases the kitchen's sourcing and technique.
Tips from diners
Perfect as a starter, or order a few different ceviches and crudos for a light, shareable meal at the bar.
A lighter take on the raw bar's offerings. Fresh oysters are breaded and fried to a golden crunch, then nestled on a soft brioche bun with bright accompaniments. The chili-lime aioli adds heat and acidity that cuts through the richness of the fried coating.
Tips from diners
A great main-course option if you want something more substantial than raw oysters. Pairs well with a crisp IPA.
Named after the 34th row of oysters harvested in Duxbury Bay, Row 34 opened in 2014 in a 1908 Boston Wharf Company textile warehouse. Chef-owner Jeremy Sewall's menu showcases fresh New England seafood — from crudos to fried oysters — paired with an obsessively curated list of local craft beers. The space pulses with energy and draws seafood lovers and beer enthusiasts nightly.
Go early (11:30 AM opening) or expect a wait, especially on weekends. The bar fills quickly. Arrive before noon or after 9 PM for the shortest waits.
The 40+ rotating beer taps focus on New England craft breweries. Ask your server for a beer recommendation — they're extremely knowledgeable.
The outdoor seating by the Fort Point Channel is stunning in warm weather. Request an outside table if you can.
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