Take a look at what Fenway’s new All That Fish & Oyster has to offer
The Boston-based restaurateur behind the popular Eastern Standard has opened the first of four planned Fenway restaurants.
On Thursday, Garrett Harker’s All That Fish + Oyster opened for business at The Bower, Fenway’s new mixed-use luxury apartment complex. Led by Culinary Director Nemo Bolin, the seafood restaurant and oyster bar focuses on bold, globally influenced flavours.
The inspiration behind it all comes from Harker’s deep connection with seafood, which first began when he was shucking oysters with his father in the 1970s. Bolin draws his culinary inspiration from his upbringing on Martha’s Vineyard as well as his family’s fishing roots.
“For All That Fish + Oyster, we wanted to really continue to focus on great seafood that celebrates the true blessings of the sea,” Bolin said. “For us, this means always searching for the best fish and shellfish we can find locally and from afar. Thinking about all the amazing influences of sailors, fishermen and explorers around the world has led us to a place where we infuse our dishes with flavors and ingredients from around the world.
As for the ambiance of the place, Bolin says they aim to provide a fun and lively restaurant that serves food and drinks that match that energy.
“For us, this means high acidity, bright aromas, and lots of interesting herbs and spices,” Bolin said. “When we go out to celebrate, that usually means ordering a range of food and drinks to share, and that’s part of what we offer as well. We care deeply about the raw ingredients we use, the food we cook, and the drinks we make, but we never want to lose sight of the ultimate goal of providing an enjoyable experience.” We hope to make people happy.
The All That menu features a raw bar, shareable appetizers, and individual entrees complemented by a variety of sauces and sides. Bolin said he is very excited about their selection of flatbreads and sauces.
“We have six different house sauces that vary in flavour, texture and colour. It’s a fascinating sight, but I think the flavors are all interesting, unique and layered.
As the seasons change, the types of flatbreads also change. The All That menu will rotate through different flatbread variations to reflect the time of year. Currently, the menu offers coconut flatbread that Pauline describes as soft and flaky, with some slight charring from the hot plancha, as well as a crunchy, slightly chewy scallion patty.
“Everyone can explore new flavors, different combinations, and create their own unique experience,” he said.
All That Fish + Oyster is located at 771 Beacon St. Reservations are available on OpenTable, or by calling the venue at 857-305-3095.
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