Fishermen’s View

Photo by Daniel Cojanu
Executive chef Scott Robertson shows off a two-pounder destined to become Lobster Fra Diavolo.
Photo by Daniel Cojanu
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.
Photo by Daniel Cojanu
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.
Photo by Daniel Cojanu
Drop into the Fishermen’s View market for a fresh filet, takeout or assortment of locally-made artisanal products.
Photo by Daniel Cojanu
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.
Photo by Daniel Cojanu
Wrap-around windows guarantee a great view from dining room to bar.
Photo by Daniel Cojanu
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.
Photo by Daniel Cojanu
Chef Robertson with le plat de résistance: Lobster Fra Diavolo features an entire lobster, served over linguini with littlenecks, mussels and crusty garlic bread.