They set themselves for failure, especially with seafood connoisseurs. - Neptune Oyster Boston - Kaufe eine Reservierung
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😒 3/5 - They set themselves for failure, especially with seafood connoisseurs.
By 👻 @Ioana T, 08/04/2022 3:00 am
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We came to Neptune Oyster with high expectations after reading their review on Conde Nast Traveler. After two attempts of getting a table at 9.30 pm on Saturday (no line outside, but the server told us that the kitchen is closed) and then again at 9:00 pm on Sunday (we were again told by two different servers to not wait in line because we won't be served) - we said no more – ( keep in mind the restaurant closes at 10.30 pm during weekends. We are in the industry, and we know that personnel can destroy a restaurant no matter how good the food is so after a few days, we decided to go back earlier and wait in line – which was a first for us, but we were so curious about the hype. Having to wait for a table can be a bit of a buzzkill - after a 45-minute wait, we were offered a table outside; the chairs were the most uncomfortable cheap chairs ever, the patio itself is not a nice one, and so we asked to be seated inside. Eventually, they placed us at the bar. The restaurant is a tiny cramped room with a few tables and a bar, it's also loud. We ordered a mixed selection of oysters, two different crudos, the Johnycake, the Razor Clams appetizer, and a small bite that had uni on it (Sea urchin). The oysters were good – but you can find the same oysters in other restaurants in New England. The Sea Scallop Crudo was good, however a bit on the salty side, the Tuna Crudo was nothing special but good quality; however, the razor clams (which is a rare find in the US) were chewy and had no taste - not sure why many chefs in US tend to always add bacon on exotic foods, maybe because of fear that customers are not as sophisticated? The Johnnycake appetizer is a large pancake soaked in sweet syrup with Smoked Bluefish, and a touch of Sturgeon Caviar – it's different, we didn't care much for it. Conclusion: they have a good selection of oysters and wines, including wide international varieties and local beers but without sounding too difficult, there is really no need for a 45-minute wait outside the restaurant and attitudes of snotty staff. They could very well take reservations in person if OpenTable is too expensive, and get away from the cheap marketing line outside of their restaurant, as it really kills the vibe while the expectations grow, and so they kind of set themselves for failure, especially with seafood connoisseurs.
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