"When The Whalesbone opened its original (tiny) location on Bank Street in 2001, it gained fame as a premium seafood restaurant in a fish-starved town. The sourcing here goes above and beyond quality—the seafood served is all sustainable and in great part local, reserving oyster selections, for example, to Canadian oyster farms. You can't come here without ordering a dozen raw bivalves on the half shell, but the rest of the menu will beckon with its luscious surf 'n turf, too. There's a pasta, for example, that adds chorizo and salty grana padano cheese to a mountain of clams." - Todd Plummer, Isa Tousignant
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