Saltie Girl is a seafood restaurant in Back Bay, Boston.
Kathy Sidell's Back Bay seafood room on Dartmouth Street has run the tinned-fish-and-crudo agenda in Boston since 2016. At 279 Dartmouth St.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Tinned fish board, Lobster roll
Must order: Tinned fish board with anchovies, mussels, sardines and butter on toast.
Tip: The window counter is the easier walk-in seat at 17:30. Brunch books two weeks out on weekends.
Address: 279 Dartmouth St, Boston, MA 02116
Demetri Tsolakis's Krasi on Gloucester Street has poured the country's largest all-Greek wine list in Boston's Back Bay since 2020. Priced at $$$.
Signature: Spanakopita, Whole grilled fish
Order: The taramosalata with house pita and a glass of Assyrtiko.
Tip: Reservations open four weeks out on OpenTable. The bar serves the full menu for solo diners.
Ken Oringer's UNI inside the Eliot Hotel on Commonwealth Avenue has run the city's contemporary izakaya programme in Boston since 2002, expanded 2016.
Signature: Hamachi sashimi, Wagyu nigiri
Order: The omakase nigiri flight and the spicy tuna roll with toasted sesame.
Tip: Late-night ramen menu kicks in at 22:00; the room is at its best after the dinner rush clears.
Demetri Tsolakis's Krasi on Gloucester Street has poured the country's largest all-Greek wine list in Boston's Back Bay since 2020. Priced at $$$.
Signature: Spanakopita, Whole grilled fish
Order: The taramosalata with house pita and a glass of Assyrtiko.
Tip: Reservations open four weeks out on OpenTable. The bar serves the full menu for solo diners.
Ken Oringer and Jamie Bissonnette's Spanish tapas room on Washington Street has run the South End's small-plate template in Boston since 2005.
Signature: Maiz a la parrilla, Jamon Iberico
Order: Grilled corn with aioli, lime and queso fresco.
Tip: Walk-in only for dinner. Get to the bar at 17:00 to skip the 90-minute wait that builds by 19:00.
Ken Oringer and Jamie Bissonnette's Italian enoteca on Shawmut Avenue runs house-made charcuterie and Roman pastas in Boston's South End since 2009.
Signature: Charcuterie board, Cacio e pepe pizza
Order: The charcuterie board, all five cuts, with the bagna cauda.
Tip: The marble counter is the better solo seat. Walk in at 17:00 for the easy table.
Ken Oringer's UNI inside the Eliot Hotel on Commonwealth Avenue has run the city's contemporary izakaya programme in Boston since 2002, expanded 2016.
Signature: Hamachi sashimi, Wagyu nigiri
Order: The omakase nigiri flight and the spicy tuna roll with toasted sesame.
Tip: Late-night ramen menu kicks in at 22:00; the room is at its best after the dinner rush clears.
Row 34 on Congress Street has run the Fort Point oyster room in Boston since 2013. Located in Seaport Fort Point. Priced at $$$. Kitchen leans seafood.
Signature: Duxbury oysters, Crispy oysters
Order: A dozen mixed oysters and the crispy oysters with sriracha aioli.
Tip: The bar runs the same menu without the reservation lead time, and Tuesday nights are the easy walk-in seat at the counter.
Garrett Harker's Eastern Standard reopened in the Bower complex on Beacon Street in 2023, recovering the Kenmore Square brasserie template Boston lost.
Signature: Burger and frites, Oysters Rockefeller
Order: The ESK burger with house frites and an Aviation cocktail.
Tip: Pre-Sox-game dinner books out by 17:30. Late-night service runs to midnight on weekends.
