We immediately opened the restaurant as Michael graduated with a degree in culinary arts, and making good food was his passion. Whether it was a fancy standing rib roast or a fried clam, he knew that there was a right way and a wrong way to do it. “The first thing is to start with the freshest possible ingredients, cook them to perfection, and serve a huge portion…don’t leave anyone hungry.” “People eat with their eyes first, ” he would say.
“It needs to look good AND taste good.”
Unfortunately, I lost my husband to cancer in 2006, but my daughter and I, along with our staff strive to continue to live up to his standards and provide the freshest seafood we can find to offer for sale in the market, or to cook for you in the restaurant.
Thanks for checking us out!