Tag: oysters

New England Traveler

Aragosta

Whether lunching on the harbor-hugging deck or dining inside at a white-clothed table, distant Isle au Haut is the backdrop for lobster boats toing-and-froing among spruce-fringed islands. Savor that view along with chef Devin Finigan’s farm-to-table fare—perhaps local oysters, beet salad, and her signature Stonington lobster ravioli. BEST HARBORSIDE DINING.

New England Today

Massachusetts Dining by the Water

Through some magic of architecture, the dining room at The Red Inn promotes the illusion of floating, like the many boats just outside in Provincetown Harbor–or maybe we were seeing things after our pre-lunch bike ride through the dunes to one of the lighthouses. The sea-level view here seems never-ending;

New England Traveler

Black Dog Tavern

The Black Dog Tavern was founded in 1971 by Captain Robert Douglas, who wanted a place where locals could go and share a meal, year round. But first, it began with some dreams. Captain Douglas, originally from Chicago, came to the Vineyard at a young age and knew he wanted

Bondir

Jason Bond is a culinary romantic, expressing his passion for New England ingredients in menus laced with wild beach plums, Cape Cod oysters, Delicata squash, and local pasture-raised chicken (all entrees $30). His food is sensuous in the purest sense. His partner, Monica Higgins, brings the same aesthetic to the

Brewster Fish House

Locals told us about the Brewster Fish House, a Cape Cod gem that has recently seen a change of chefs. Indulge in the fried-seafood options—clams, oysters, scallops, or calamari. Whichever you choose, it’s fresh from local waters, and the kitchen respects its handy source of ingredients. Get there early and

Castle Hill Inn and Resort

Castle Hill Inn & Resort is all very F. Scott Fitzgerald: a rolling hill covered in a rich carpet of emerald-green grass, cascading to the water’s edge; sun-filled patio and a sea of umbrellas; the regulars in crisp linens and print sundresses sipping champagne and discussing whose yacht is in

CRU

As a salt breeze sweeps over the polished-stone bar, you slurp raw shellfish in style. Oysters hail from Barnstable Sea Farms and Island Creek in Duxbury. Seasonal seafood dishes (softshell crab, line-caught swordfish) round out the menu. BEST OYSTER BAR.

Island Creek Oyster Bar

Skip Bennett is the guy who turned Duxbury’s Island Creek oysters into celebrity bivalves; executive chef Jeremy Sewall comes from a family of lobstermen. Together, they’ve created a restaurant that consistently sources the freshest seafood and serves it in ways both soul-satisfying (Skip’s mom’s seafood casserole) and revelatory (Cape Cod

Jumpin’ Jay’s Fish Cafe

Jay’s cooks up some great fish dishes, including a rich San Francisco-style cioppino. But the uncooked seafood is, if possible, even better. In season, you can taste several different New Hampshire oysters, alongside bivalves from Cape Cod, Damariscotta, Long Island Sound, and Chesapeake Bay. BEST RAW BAR.

Mac’s Shack

Best Casual FishThe fryolator turns out the usual fish-and-chips, fried clams, and oysters at this popular casual spot, but the chefs also spotlight the local catch with sushi, a raw bar of local bivalves, and entrees such as cracker-crusted bluefish and wine-poached cod.Best Cape SushiNothing showcases the impeccably fresh local

Market

Mostly organic ingredients become sophisticated seasonal comfort foods (perhaps pork chops and polenta fries) and pure innovation (fried baby artichokes with garlic aioli). Look for heirloom tomatoes, Connecticut oysters, or just picked peaches. Entrees: from $19.

Martha’s Vineyard Chowder Company

This fish house and raw bar is named for its most famous product: a clam-filled version of gluten-free chowder made without flour or butter. Slurp it with Katama Bay oysters at the bar, or take a dining table for a plate of grilled scallops with corn-and-herb risotto. BEST CLAM CHOWDER.

Matunuck Oyster Bar

Best Pond-To-PlateDine a stone’s skip from where the oysters are cultivated by the bar’s owner. Try the “Buck a Shuck” ($1 oysters and littlenecks) from 4 to 6 p.m. weekdays. No reservations, but it’s worth the wait.

Naked Oyster Bistro & Bar

Oysters and clams farmed in Barnstable Harbor off Cape Cod Bay provide the basics for this stylish raw bar and bistro. True to the name, you can order oysters on the half shell with no more adornment than the natural juices. The owner prefers hers with flying-fish roe for a

Quicks Hole Tavern

This tavern next to the ferry landing gives Woods Hole a much-needed injection of year-round casual contemporary cooking with small plates like house-pickled vegetables, quahog fritters, and fried oysters, as well as fancier offerings such as black-pepper fettuccine with grilled radicchio. Big windows let diners watch the ferries come and

Rooftop 120

Drinks are tropical, but hip: “White Guava Cosmo,” “Organic Blood Red Orange,” “Mango Peach Sangria.” Daily, there’s a buzz at the open-air bar. Oysters, wings, and in-house flatbreads accent all. BEST ROOFTOP HAPPY HOUR.

Surf Restaurant in Nashua

Chef Michael Buckley’s pair of seafood restaurants showcase his sure hand at infusing local fish and shellfish with international flavors. In addition to great sushi, he also offers a “hot stone tuna,” which pairs slices of ahi with a piece of hot granite so that you can sear them to

Surf Restaurant in Portsmouth

Chef Michael Buckley’s pair of seafood restaurants showcase his sure hand at infusing local fish and shellfish with international flavors. In addition to great sushi, he also offers a “hot stone tuna,” which pairs slices of ahi with a piece of hot granite so that you can sear them to

The Lawn at Castle Hill

The most scenic place in the state to grab a G&T and watch the water has upped the proverbial ante with the addition of an official moniker and a special al fresco menu. The view is even better when your belly is full of New England favorites such as clam

The Proprietor s Bar & Table

Those Quaker whalers who made the first Nantucket fortunes picked up a taste for the exotic as they chased their quarry around the globe. Honoring that tradition, this contemporary American restaurant borrows techniques and spices from Asia and Europe to make the most of New England meat and fish. A

The Red Inn

Through some magic of architecture, the dining room at The Red Inn promotes the illusion of floating, like the many boats just outside in Province town Harbor. The sea-level view seems never-ending; the Atlantic just rolls on and on. The dining room is decorated in breezy tones and unpainted wood,

The Slipway Restaurant

Two words: fried oysters. Chef/owner Scott Yakovenko has a knack for seafood that’s earned him a cult-like local following. This upscale fish shack’s setting–with tables inside, on an enclosed porch, and on a dock over the tidal St. George River–weatherproofs the experience. BEST FRIED SEAFOOD.

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