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Out of the Blue
Out of the Blue Review
Every fishing port should have a simple waterfront bistro like this one, serving the best seafood (owner Tim Mason won't open his tiny restaurant if there's no fresh-caught seafood available, which is almost never). Lobster, scallops, and crayfish are specialties, but also expect turbot, black sole, plaice, brill, monkfish, and even the humble pollack on the daily blackboard menu. The duo of French chefs put a modern twist on seafood classics, perhaps pan-seared scallops flambéed in Calvados, with pineapple and chili salsa, or grilled lemon sole fillet with toasted almond and lemon butter. Lobster and langoustine are usually available. There's a short but well-chosen wine list, and a basic dessert selection. The "Fish Deal" is its version of the bargain early-bird menu, with two or three choices per course, served between 5:30 and 6:30.
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