![]() ![]() ![]() Sit back, relax, and let him take you on a journey. Acclaimed chef Carl Dooley always manages to sneak in some bold, surprising flavors, too, drawing inspiration from a variety of cuisines. The prix-fixe menu at this elegant, seafood-focused Back Bay hideaway changes every so often, highlighting seasonal ingredients in beautifully composed, high-technique dishes. What you’re ordering: Go casual with fried whole-belly clams or the fried fishermen’s platter fancy things up with a plateau of shellfish, lobster, crudo, and caviar.Ĥ06 Stuart St., Back Bay, Boston, 61,. ![]() The Banks Fish House, Grill 23’s sibling, fills a swanky two-story space in the Back Bay with a lovely ode to owner Chris Himmel and executive chef and partner Robert Sisca’s global fishing experiences-not to mention the seafood purveyors they’ve befriended around New England. Turns out the team behind one of Boston’s greatest steakhouses also knows a thing or two about seafood. What you’re ordering: The menu changes with some frequency, but keep an eye out for hiramasa crudo, Maine lobster spaghetti, or whole branzino with salsa verde-and absolutely save room for dessert.ġ Shepard St., Cambridge, 61,. Moëca takes a broader geographic approach, offering a tantalizing lineup of globally inspired seafood dishes, from Wellfleet clams in a coconut red curry to crispy Rhode Island squid with garum, a fermented fish sauce with ancient Roman roots. They do sell Italian, Spanish and Greek wines here you can bring your own but it's a $10 corkage fee.Īnd while they certainly have individual items like sandwiches and salads, bringing a few friends is recommended because the portions sizes are pretty massive.Named for the invasive (and delicious) green crab, this refined Cambridge newbie comes from the team behind Italian stunner Giulia. All our portions over a pound, pound-and-a-half," he said. Even a simple salad (topped with anchovies, of course) is a study in generous portions with the intention to be shared among several diners. ![]() "Red snapper, grouper, branzini, borata, halibut, Chilean sea bass, swordfish, salmon, wild salmon, sometimes farm-raised salmon too," he said.Ī massive platter of cioppino - or fisherman's stew - is enough to feed a family, loaded with crab, mussels and clams branzino is prepared a multitude of ways, including salt-baked or grilled the sides are typically rice, potatoes and peppers, and the garnishes, not much more than a squeeze of lemon or a drizzle of olive oil.Ī Great Lakes Platter is a fried fish lover's fantasy, featuring walleye, whitefish and smelt. But this warehouse connects to a kitchen, where you can have just about anything prepared for lunch or dinner. It's a 24-hour operation, shipping all over the country. The fresh fish," said owner Louis Psihogios. "We wanted to bring the Mediterranean hospitality back to Chicago. But the owners moved the East Coast business close to O'Hare International Airport and kept the name. (WLS) - A wholesale fish market in Des Plaines not only sells raw seafood, but also prepares just about anything you could imagine, much of it family-style.įor the last 22 years, the boxes of lobsters, octopus and swordfish have been a constant at the Boston Fish Market. ![]()
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