Florida native, Chef Eric Frier had a love of food from a young age but did not immediately pursue a career in the culinary industry. After attending college, Chef Frier decided to pursue a culinary program. He set out to learn all he could about the craft. Following that, he came to Boston in 2010 to pursue an internship with Kevin Oringer and Jamie Bissonnette. Frier received several full-time positions to work his way up the culinary ranks. In 2019, he became Executive Chef of Neptune Oyster. At Neptune Oyster, Chef Frier places a high emphasis on ensuring consistency and sustainability of all his dishes and ingredients. Frier is making a name for himself in the Boston culinary scene.
Located in the North End of Boston, Neptune Oyster Bar is one of the most popular restaurants in the area. It has earned a strong reputation from both locals and tourists alike. The restaurant itself is very small with very little ambiance apart from crowded quarters. This coupled with a long line that traditionally winds around the street would leave one to wonder why you would want to eat here. Then you get to the food which cannot be beaten. The restaurant offers a large raw bar along with additional small plates and main course options. Be aware that the mains are quite large. If you are looking to taste the various flavors at Neptune, you may want to order several small plate options.
It is no surprise that guests flock to Neptune for the vast selection of various East and West Coast Oyster varieties on the raw bar as well as the Sea Urchin and Shellfish options that can be had. Don’t have your fill only from the raw bar though! In addition, make sure you save room for the dish Neptune is perhaps most famous for which is their Lobster Roll. Served hot with butter or cold with mayonnaise, overflowing with lobster, guests have said that it is the best they have ever had. Those who live in the Boston area have had their fair share of lobster rolls! The chowder is another crowd favorite. It is especially popular in the colder months. It ranks high on the list of best chowders in the area. Not overly fishy and with the perfect texture and flavor, this one should not be skipped.
Due to the COVID 19 pandemic, Neptune closed its doors for a few months but has since reopened with additional social distancing and sanitization protocols in place. In the interim, they offer take-out options which are perfect for those of us who prefer the quiet and safety of our homes. No matter how you choose to indulge, you cannot go wrong with any of the menu choices at Neptune.
James Beard Awar
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.