This has become a signature dish — rich, fatty salmon is balanced with bright lime juice and a hit of togarashi heat. The smoked sea salt and pistachio oil add complexity. Chef Serpa describes it perfectly: 'Rich, salty, smokey, a little spice, and sweetness; everything you can hope for in a dish.' Every element has a reason to be there.
Tips from diners
This is the most talked-about dish at Select — order it to understand why.
The pistachio oil is the surprise — ask the server about its sourcing.
The octopus is slow-cooked until tender, then seared until crispy on the outside. This technique requires precision — too long cooking and it's rubbery, too short and it's tough. Serpa's version is perfectly tender with a charred crust. The contrast between the hot seared octopus and the chilled tomatillo salsa verde is what makes this dish.
Tips from diners
This is the most technically impressive dish on the menu — order it to see excellent technique executed.
As an oyster bar, Select's raw bar is the foundation of the menu. The selection rotates based on seasonal availability, sourcing local oysters when possible. Each oyster is hand-shucked to order and served ice-cold, allowing the briny sweetness to shine without adornment.
Tips from diners
Ask your server about today's oyster selection and their flavor profiles — each batch tastes slightly different.
The Arctic char is seared skin-side down first to render the fat and create crispiness, then finished in the oven until the flesh is delicate and barely cooked through. This preparation has such a loyal following that when Serpa tried changing it, regulars objected. The leeks are cooked down with butter until silky, the frisée salad adds freshness, and the lemon-Dijon dressing provides acidity.
Tips from diners
This dish inspires fierce loyalty — regulars request it by name. If you visit multiple times, you might understand why.
This was the first dish Chef Serpa conceptualized when designing Select. The whole branzino is cleaned, seared to develop a crispy skin, and roasted. The bright herby salsa verde (mint, oregano, parsley) and simple roasted vegetables complement the delicate white fish without overwhelming it.
Tips from diners
This is the original Select dish — a classic that explains Serpa's philosophy about letting quality ingredients shine.
Chef Michael Serpa opened Select Oyster Bar in April 2015 in a historic Back Bay townhouse, drawing inspiration from the neo-bistro movement in Paris. The 50-seat restaurant quickly earned Boston Magazine's Best New Restaurant award in 2015 and Best Seafood Restaurant in 2019. In 2025, Select became a semifinalist in the Best Chef: Northeast category for the James Beard Awards, reflecting Serpa's meticulous approach to sourcing local oysters and preparing Mediterranean-inspired seafood.
Reservations are required but walk-ins are accommodated if seats become available. Book via OpenTable for guaranteed seating.
The wine program focuses on seafood-centric selections — ask your server for pairings with oysters or specific fish. The wine list is thoughtfully curated rather than exhaustive.
The 50-seat restaurant is in a historic townhouse with intimate booths and a pewter bar. Request a booth for a more private experience.
Page last updated: