"The open secret of Boston’s seafood scene is that many of the best restaurants in the city pull their hauls from Red’s. Tucked into the back of Boston Public Market , it has a long counter with a handwritten menu that showcases the raw fish, grab-and-go salads, and sushi, as well as the New England classics fried up in the back. Here, a simple-is-better philosophy sets the bar high: the scallops in the Day Boat Sea Scallop Roll ($17), for example, are lightly tossed in flour, fried, and popped into a grilled, buttered bun with tartar sauce. On the first Sunday of every month, Red's offers buck-a-shuck oysters—go for those before digging into the rest of the menu. Industry folks love Red’s because it educates customers, highlighting lesser-known fish species that are big on flavor but low on name recognition." - Elizabeth Wellington, Andrew Sessa
