If you're not a fan of oysters, don't let the name of this Hotel Commonwealth restaurant fool you—there's a lot more going on with a menu that's printed fresh daily. Many of the oysters shucked and served here come fresh from the restaurant's own oyster farm in nearby Duxbury Bay; other daily sources can include Maine, Prince Edward Island, and Puget Sound (Washington). Striped bass ceviche and salmon crudo can appear at the raw bar as well. Clams, hand dug on Boston's South Shore, are served both fried and in a classic New England chowder. Fish entrées change daily with what's available and can include day boat cod, sea scallops, and a seafood casserole that serves 1, 2, or 4. Chicken and steak are there for those hankering for land food. Sunday brunch features homemade pastries (walnut sticky buns) and a decadent lobster omelet.