"A town institution since 1979, follow the glow of the iconic sign to a bounty of beautiful, fresh seafood (including lobster, of course). Start with scallion crudo and the winning clams casino, which sees six littleneck clams broiled with bacon, breadcrumbs, and lots of butter. Then, chart a course through four different bouillabaisses — incarnations of French fish soups brought to life by chef Tim McNulty. Lobsters are offered based on weight, starting at a pound and a quarter, and include baked and stuffed (and overflowing with buttery Ritz crackers) and pan-roasted preparations with herb butter sauce." - Nathan Tavares
