Seafood, steaks, ribs and pasta. Plus frozen drinks.

Culinary homage to local farmers, watermen and artisans. Small plates and shareable "feasts".

Chef John "Yanni" Lambrinos learned the art of the sushi at a young age. His creative take a spin on the traditional

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...

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...