What began as a tiny restaurant upstairs over a Cambridge fish market has grown to important regional status, with more than 20 East Coast locations, plus a handful of national ones. The hallmark is the freshest possible seafood, whether you have it wood grilled, in New England chowder, or doused with an Asia-inspired sauce. The smoked-bluefish pâté is delectable, and the clam chowder is so good it has become a menu staple at presidential inaugurations. This location has private dining inside its beautiful, bottle-lined wine cellar.
Reviewed by bachslunch from US on 11/30/08
Part of a large chain. Maybe not the best seafood spot locally, but still a good option. Food generally good (probably the best place to get the really thick kind of New England clam chowder), rather expensive, OK service.
Visit the Travel Talk forums for help on planning your trip