Dino's Seafood's culinary experts have been culling sub-aquatic ingredients to build a menu of tasty seafood for 43 years. The jumbo-shrimp cocktail harmonizes with the maryland crab cakes ($6.95 each), and the rhode island and new england clam chowders play a baseline of hearty flavors ($3.25/cup; $3.80/bowl). A briny band of fried seafood dinners unites with french fries and coleslaw ($9.50–$19.95), and a cadre of baked and broiled fish dishes swagger from diner to diner, presenting a choice of two sides ($13.95–$19.00). Chefs construct the surf ‘n’ turf out of an 8-ounce steak, a surfboard covered in artificial grass, and a choice of fried scallops, shrimp, or clams ($16.95). While sailors dine on the fruit of the sea, landlubbers nosh on an assortment of sandwiches, burgers, and hot dogs ($2.05–$12.20). Guests can park walking apparatuses in one of Dino's booths or chairs, which, like boxing matches held at Bed, Bath & Beyond, are cushioned.
Elm City Seafood & Grill Restaurant is known for fried seafood with a light, crisp coating. Diners can dig into platters of fried bone-in whiting, seasoned shrimp, and other seaside favorites, or take them in boxes to go. The eatery’s cooks also prepare lobster rolls, charbroiled burgers, and hot dogs.
Singled out for having the state's best clam chowder in Connecticut magazine's Best of Connecticut feature, Close Harbour hooks customers with a menu anchored in mouth-watering seafood. Start with crab-and-parmesan-stuffed mushrooms ($7) or pull out your scrimshaw spoon for New England, Manhattan, or Rhode Island clam chowder ($4/cup). Filet of sole stuffed with lump blue-crab meat ($18) reconciles the sea's two most notorious enemies, and swordfish cipolla parries a seasoned swordfish steak with a heaping helping of caramelized onions ($17). Resist flatware hegemony by getting your hands on a toasted roll topped with butter-sautéed lobster (market price), or give in to the powerful lettuce lobby with a pan-seared sea-scallop salad ($14). Any fish in the joint can also be baked, grilled, broiled, fried, or seared and plated with stir-fried veggies for $15.
The Lazy Lobster charms taste buds with a menu that showcases freshly prepared dishes made from New England seafood. Indulge claw cravings with a Maine lobster (market price) weighing up to 2 pounds or a Lazy Lobster roll constructed on generously buttered bread ($15.95). Wash your palate in a sea of flavor with a bucket of shrimp ($14.95) or a plate of ocean-fresh clams and mussels plunged, like disoriented scuba divers, into white-wine-garlic sauce ($10.95). New England clam chowder or lobster bisque ($5.95/pint, $10.95/quart) provide spoons with a steaming pool to dip into, and baby-back ribs ($12/half, $23/full) arrive at tables slow-cooked after being seasoned in dry rub for 48 hours, or until the meat says “uncle.”
Located steps from the state pier, Portuguese Fisherman has been reeling in noshers with the scents of Portuguese and American breakfast and lunch specials for more than a decade. The portuguese sweet-bread french toast starter is baked to perfection ($6.55), and the linguica, egg, and cheese sandwich ($5.45) distracts mouths from shouting epithets at passing squirrels. Overworked palates can sleep late and munch on midday entrees such as the kielbasa roll served with french fries ($7.65). American favorites include the tuna melt ($7.65) and chicken-salad sandwich ($7.10), as well as the Gobbler sandwich, which pays homage to competitive-eating pilgrims by uniting Thanksgiving fixings such as fresh turkey, gravy, cranberry sauce, and stuffing into one sandwich ($10.18).
The friendly folks at Dad's Restaurant think of each other as family?and that kind of attitude shapes every diner's experience. A welcoming bright-red exterior beckons visitors inside, where the cooks prepare locally beloved breakfasts of fluffy belgian waffles topped with fruit and cool whipped cream, as well as custom three-egg omelets plated alongside home fries and toast. Dad's is also open for midday and afternoon meals of rib-eye sandwiches and stacked triple-decker clubs.