The Lobster Pot

"This perpetually busy Provincetown institution has been around since 1943—Anthony Bourdain even worked here as a dishwasher in 1972. And as the name suggests, this is where you should eat some lobster for lunch or dinner. Order the pan-roasted variety, which consists of a lobster cut in half, seared, and flambéed with brandy over a butter sauce made of leeks, chill sauce, and fine herbs. If you’re looking to eat as much seafood as possible, get the shellfish algarve bouillabaisse, made with a garlic and olive oil base with steamed shellfish, shrimp, calamari, and fish served over pasta." - jennifer mattson

"This perpetually busy Provincetown institution has been around since 1943—Anthony Bourdain even worked here as a dishwasher in 1972. And as the name suggests, this is where you should eat some lobster for lunch or dinner. Order the pan-roasted variety, which consists of a lobster cut in half, seared, and flambéed with brandy over a butter sauce made of leeks, chill sauce, and fine herbs. If you’re looking to eat as much seafood as possible, get the shellfish algarve bouillabaisse, made with a garlic and olive oil base with steamed shellfish, shrimp, calamari, and fish served over pasta." - Jennifer Mattson

"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

"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

"Tim McNulty, the owner and chef behind Provincetown icon the Lobster Pot, is putting the restaurant up for sale for $14 million. The Boston Globe reports that the listing, which includes the building, equipment, and well-recognized brand, went up earlier this week, on Tuesday, January 17. 'We’ve done this our whole lives, we’re just getting a little older, and so it’s time to start thinking about that,' McNulty told the Globe. His family has owned the restaurant for the past 44 years, and McNulty himself has been a chef there since graduating high school. He hopes that the new owner will continue to run the Lobster Pot in its same form — and that he’ll be able to stay on as a chef if the new owner is willing, according to the Globe." - Erika Adams