Some places are just right for producing certain kinds of edibles — the right soil, the right temperature, the right weather. It turns out Massachusetts’ Duxbury Bay has the perfect tides for oyster farming, as Island Creek Oyster Company’s fresh and briny shellfish have masterfully shown. They’re shucked daily at the company’s happening new restaurant, which also showcases seafood dishes created by chef Jeremy Sewall that are as fresh in concept as in ingredients — for example, pan-roasted monkfish in lobster broth with white-bean ragout and fennel.

Island Creek Oyster Bar | 500 Commonwealth Ave, Boston, MA | 617-532-5300 | http://www.islandcreekoysterbar.com

Duxbury’s Island Creek Oysters are a fixture on menus at some of the nation’s top restaurants and a household name among area foodies. So it’s no surprise that when oyster farmer Skip Bennett teamed up with local chef Jeremy Sewall and restaurateur Garrett Harker—both of Eastern Standard—on a full-scale eatery, the result would be a smash hit. The Kenmore Square spot offers artfully rendered seafood (lobster-roe noodles with chanterelles), New England basics (chowder, fried clams), and, naturally, an epic raw bar.

Island Creek Oyster Bar | 500 Commonwealth Ave, Boston, MA | 617-532-5300 | http://www.islandcreekoysterbar.com