Beantown-inspired Doc Magrogan’s Oyster House has a daily chalkboard featuring the day’s shipment of oysters, which are flown in fresh every day. The raw bar itself does a mean oyster shooter (with vodka and dash of Doc’s cocktail sauce), in addition to steamed PEI mussels, clams on the half-shell and jumbo shrimp cocktail.
Along with fresh clams, mussels, crabs, shrimp and lobster, the raw-steamer bar at Doc Magrogan’s Oyster House features 16 varieties of oysters at any given time. And, like the C-17s at the nearby airbase, those oysters fly in from all over the world. The raw bartender, if you will, is like a sommelier of oysters, educating customers about the varieties. The best time to sample these slurpers are on Buck-a-Shuck Mondays, when they go for $1 apiece from 4 p.m. to 7 p.m. Manager Adam Gottlieb rotates his oyster roster early and often. “I buy seafood in limited quantities,” he says. “I want to run out of four or five types every night so that we’re always getting different varieties in.” Talk about pearls of wisdom.