These schooner-chic dining rooms—spawned 50 years ago from a Cambridge, Massachusetts, fish market—are still satisfying the cravings of homesick New Englanders with shore classics and a well-priced wine list. A newer addition: full menus for diners with gluten allergies.
What to get: Extra-thick New England clam chowder; steamers; lobster salad with plenty of black pepper on a buttered bun; fried clams; steamed lobsters plain or as part of the lobster-bake dinner.
-March, 2008
Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
