Island Creek Oysters, a nationally recognized oyster farm in Duxbury Bay, is set to reconnect Boston diners with its sustainably farmed shellfish at a new outdoor restaurant, Island Creek Raw Bar.
According to a press release, the seasonal waterfront venue—located at 99 Autumn Lane in the city’s Seaport District—is expected to debut in early summer 2025. The opening marks a return to Boston for Island Creek, which previously operated locations in Kenmore Square and Burlington.
“We are firm believers that New England’s greatest assets are its coastal communities, and Boston is the greatest example of that,” said Skip Bennett, founder and owner of Island Creek. “We’re thrilled to bring a taste of what we do in Duxbury to Seaport and we’re looking forward to meeting new friends and seeing familiar faces.”
After three years of growing quahogs in Duxbury Bay, Bennett planted his first oysters in 1995. What began as a modest experiment has grown into one of the nation’s largest and most respected aquaculture operations, supplying millions of oysters annually to top chefs and restaurants around the world.
Beyond farming, Island Creek has evolved into a multi-faceted seafood company. It operates one of the only shellfish hatcheries in the Northeast and manages a distribution network that sources from over 100 farms.
Its retail arm caters to thousands of home-shuckers online, and the brand runs several physical locations: The Raw Bar and The Winsor House in Duxbury, the Island Creek Cannery in New Bedford, and The Shop in Portland, Maine.
Island Creek oysters are the house variety at renowned restaurants like Thomas Keller’s The French Laundry and Per Se, and have been praised by critics including Sam Sifton and R.W. Apple. They’ve even been served at White House state dinners.
To stay updated on Island Creek Raw Bar’s progress, follow along on Instagram @rawbar_seaport.
