Executive chef Scott Robertson shows off a two-pounder destined to become Lobster Fra Diavolo.
Bob Colbert selects a lobster from the restaurant-market’s tank. Using seawater pumped directly from the Cape Cod Canal, the tank can hold up to 26,000 pounds of live seafood.
From the high-ceilinged dining room or breezy outdoor patio, diners can watch all manner of barges and boats pass through the canal—some of them stopping to offload the day’s catch.
Drop into the Fishermen’s View market for a fresh filet, takeout or assortment of locally-made artisanal products.
Jonah crab makes a subtle appearance throughout the menu, but takes center stage in the crab-artichoke starter, served with house-made potato chips.
Round out your seafood diet with the roasted beet salad, complete with kale, quinoa, fresh corn, butternut squash, pickled onions and pepitas.
Wrap-around windows guarantee a great view from dining room to bar.
Raw scallops are drizzled with a honey-dijon glaze, then seared and sprinkled with apple and bacon for Robertson’s take on a bacon-wrapped scallop.
Chef Robertson with le plat de résistance: Lobster Fra Diavolo features an entire lobster, served over linguini with littlenecks, mussels and crusty garlic bread.