Judy's Bay
Japanese restaurant · Neighborhood Four ·
Japanese izakaya meets New England ingredients; fresh seafood
Japanese izakaya meets New England ingredients; fresh seafood
"Japanese izakaya, meet New England ingredients. The menu at this spot goes heavy on shareable seafood plates like monkfish katsu, lobster miso soup, and soy sauce-seasoned scallops that are all great for pairing with a sake flight while sitting by the crackling fireplace. Think about the place like a casual izakaya meets a cocktail bar, which means you can walk in on any weeknight for a post-work bite with colleagues or go for an impromptu date night, and still make it home in time to do your full skincare routine." - tanya edwards, megan zhang, dan secatore, catherine smart, jonathan smith
"Add this casual New England izakaya to your Cambridge to-do list. Snuggle up to the fireplace while enjoying seafood so fresh it tastes like diving face-first into Massachusetts Bay—we’re talking about flavorful, warm dishes like lobster roe pasta and a simple plate of seared scallops with soy sauce and butter. They also have a solid sake menu with the option of getting a flight, but if you can’t commit to that, the staff will help you navigate the different styles especially if you know as much about sake as you do thermophysics." - Tanya Edwards
"Judy’s Bay is cited as an example of a local restaurant that has used the NuMarket crowdfunding platform to raise funds, a model Isaza is following for Cafe Gloria." - Erika Adams
"I’m pulling for indie startup Judy’s Bay and love its notion of putting Eastern and Western seafood on one menu." - Rachel Leah Blumenthal
"Opened in November in the former Bondir space with takeout and delivery to start and dine-in slated for early December; Judy’s Bay emphasizes local seafood prepared in a Japanese-inspired izakaya style, such as Maine mussels with gochujang butter and whole Rhode Island black sea bass with sides." - Rachel Leah Blumenthal