Island Creek Oyster Bar
Colorado Angus Burger
It might seem blasphemous to recommend anything other than chowder, lobster rolls, or briny bivalves at Island Creek Oyster Bar, but owners Jeremy Sewall and Skip Bennett have secretly been harboring one of the best burgers in Boston. “The burger is amazing here,” says chef Nikki Hobson. “It’s honestly what I order when I’m not in the kitchen.”
Made with a flat top cooked Colorado Angus, sharp Grafton cheddar, a freshly baked brioche bun spangled with sesame seeds, and house-cured maple bacon, you’ll be leaning more toward the landlocked side of surf and turf next time you visit ICOB. You can’t go wrong adding the optional horseradish mayo and fried oysters, but what really pushes this into the pantheon of great burgers is the fresh, hammy flavor of the bacon, cured for 4 days in garlic, rosemary, thyme, and Vermont maple syrup and oven-smoked over applewood chips.
500 Commonwealth Ave., Boston