This Fort Point hot spot has seafood down cold, expertly slicing, shucking, smoking and curing. It offers a stacked selection of shellfish, but let’s talk about its namesake, the latest bivalve on the block. Harvested by the Island Creek Oysters team, the Row 34 is raised on crates that never touch the floor of Duxbury Bay. Refreshing as a cool clip of wind in August, they have a faintly nutty finish. Get a dozen to properly sample sauces like the frisky chili-cilantro mignonette. And, while you’re at it, tack on an order of fluke crudo or snapper ceviche, in which you’ll always find an exquisite balance of sprightly acids and fish.