Northern Berkshire peaks peek through the windows of Taylor's, where surf and turf unite in a lamp-lit, exposed-brick dining room. An army of appetizers kicks off the menu, including the baked brie, which is infused with grapes and sprinkled with brown sugar, walnuts, and apples ($8). A fresh garden salad sidekicks every entree, serving as a momentary plate mate for hearty dishes such as the filet mignon ($24) and its aquatic, redundant counterpart, grilled mahi-mahi ($21). The ratatouille with tofu forgoes filets for a mix of stewed eggplant, zucchini, and tomatoes that are fresher than haircuts of the eighties ($16).
Red's Restaurant adorns its elegantly cozy, wood-accented confines with an experienced, personable staff and menus of succulent seafood dishes. Rev up lunch hungerings with Red's famous shrimp cocktail, a plump portion of delectable crustaceans straight from the Gulf that graciously jackknifes into a pool of homemade cocktail sauce ($7.25–$12.99), before spooning up a hearty bowl of new england clam chowder ($4.99) or partaking in tarragon-charged chews of Red's world-famous Maine lobster roll ($10.99). Dinner diners can set sail sans ill-fitting sailor suit with Red's shellfish linguine, bursting with shrimp, scallops, clams, and king crab all resting comfortably on a bed of linguine ($23.99), or the Maryland crab cakes, which nestle their way into watering mouths with jalapeño mustard sauce ($18.99). Aged a minimum of 21 days, the 12-ounce new york sirloin strip steak ($26.99) flashes its meaty ID at your taste-bud club, while the crispy roast duckling sates fowl fans with tender servings flanked in orange sauce ($23.99).
The only way to top Sea Fish Market and Grill's seafood selection would be to become a treacherous chancellor to the Monarch of Waters. Fortunately, you don't have to go that far. Diners can dig into spicy fish tacos with sriracha aioli, crab cake sandwiches in a spicy remoulade, or tortilla-crusted tilapia tinged with chili lime. The shop also slings fresh fish to take home and prepare, with possible offerings including scottish salmon, bay scallops, mahi-mahi, and chilean sea bass.
For nearly 75 years, the family-owned Masse?s Fresh Seafood Market has distributed everything from Maine lobster to wild-caught Atlantic salmon to more than 350 New England restaurants and colleges. Lately, however, the HAACP- and kosher-certified market has added one more stop to its delivery route??its own restaurant. At Masse?s Bar & Grille, fresh-off-the-boat morsels of shrimp, oysters, and clams grace an 8-foot-long raw bar, while the other catches head to the kitchen. There, cooks whip up classic and inventive seafood dishes, from mushroom caps stuffed with crabmeat to risotto tossed with lobster, shrimp, and scallops.
The culinary team doesn?t just stick to seafood?other options include pulled pork flavored with tequila-spiked barbecue sauce and paired with jalape?o cornbread. To complement each sea- or land-sourced feast, bartenders pour more than 25 beers by the bottle and tap, as well as plenty of spirits. Flat-screens behind the bar show the day?s biggest games, and a recent renovation has left the rest of the interior looking like a nautical wonderland, complete with porthole lights, 6-foot chandeliers, and all the bathing suits Steven Spielberg wore while filming Jaws.
The old-fashioned photography lining the wood-paneled walls at The Tributary Restaurant sets the mood for modern camaraderie. Waiters emerge from the kitchen with arms laden with clams and mussels, bearing large portions of veal and filet mignon to tables. After spooling pasta layered with fresh seafood and leeks around forks, patrons can hug friends who let them finish their leftovers, or hug stuffed animals while drifting into contented postmeal slumber.
Pananas Restaurant continually surprises diners with a selection of upscale entrees that change with the season. The spring menu promises fresh options such as the grilled salmon, which is sautéed in creamy pesto before it comes to rest atop bitter greens and risotto-stuffed tomato ($21). Ensconced in an au poivre crust, the 16-ounce bone-in Delmonico steak frolics through sprinklers loaded with balsamic grilled onion and gorgonzola cheese sauce ($28). Pasta options abound, including farfalle aglio e olio, which adds zing to bow-tie pasta with breaded chicken and broccoli rabe sautéed in extra virgin olive oil, garlic, and crushed red pepper ($15). The stuffed artichoke Francese brims with sundried tomatoes, boursin cheese, and lemon butter sauce ($8). Since main courses rotate seasonally, chefs can take advantage of the migratory patterns of vegetables to guarantee access to the freshest ingredients.