Showing Restaurants 1-4 of 4
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Barry Kruemmel worked for Japanese master chefs for 15 years, but as an American, he won’t call his restaurant a Japanese eatery. “There’s a Japanese influence,” he says. “But it’s more of a fusion restaurant.” This includes rolls made with toasted coconut, jalapeño or pineapple. Entrées and appetizers stray farther from Japan. Among the most Read more...
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Fenwick Crab House has been a landmark since 1962. Though known for its crabs, the restaurant has an extensive seafood menu that includes snow crab legs, lobster, shrimp, fish and clam strips. There are also old-fashioned combos, including a crab cake and fried chicken with coleslaw and fries; fried chicken and a half rack of Read more...