Since 1939, McMenamy’s Seafood has plumbed the depths of the ocean to assemble its full restaurant menu and stock its carryout fish market with the day’s freshest catches. The comfy, family-owned eatery sports nautical accoutrements along its walls, including a taxidermied fish, an ocean mural, and an imposing pirate flag hung up to signal that gold doubloons are buried deep within your basket of shrimp. A drive-thru window caters to pescetarians on the go, whereas TVs broadcast sports indoors as patrons dig into baked, broiled, or fried seafood.
After more than 25 years as a lobsterman, Peter Dawson experienced what many others never see in a lifetime—fishing off the New England coast, he reeled in a blue lobster. Nicknaming it Baby Blue, Dawson couldn't bear to let it see the pot; today, the arthropod lives out its days at the New England Aquarium, turning red only when it blushes from too much attention.
Transferring his love of the ocean to his own enterprise—and energized by a life's worth of bragging rights—Dawson opened The Lobster Stop right along the docks. That proximity to the sea ensures a bounty of fresh, native seafood, from fish, clams, and scallops to live lobsters—a specialty, of course. Comprised of Dawson and his family, the shop's staff also prepares cuisine for takeout, serving up platters and sandwiches behind a large display case, and a large mural behind the counter depicts two whales just waiting for the day when the menu includes bowls of plankton soup.
Atlantica celebrates the bounty of the sea with feasts of cider-glazed salmon, locally acquired lobster, roasted halibut, and saffron-tinged paella amid a charming waterfront location. A fitting nautical theme permeates the restaurant's décor, with murals of sails draping the walls, fluttering canvas curtains and trimming looming elegantly overhead, and striking blue glassware perched atop cream-colored tablecloths. Sunday brunches can include crepes, pasta, quiche, and freshly caught seafood, while the dinner menu presents fried native haddock, grilled sirloin, and small plates of sautéed mussels or Spanish cheeses. A highly skilled culinary team led by Executive Chef Garry Pyane cultivates a farm-to-table approach to cooking, pairing locally caught seafood with seasonal vegetables and sides when available.
Sunny glass windows, reaching from knee height to the ceiling, make up major segments of the restaurant’s walls. And they present diners with a stunning view of the ancient Cohasset harbor that welcomed the arrival of some of New England's founding families, as well as the wharves that witnessed the first cannonball diving contest in Massachussetts. The restaurant complex can accommodate up to 500 guests for events ranging from weddings to Thanksgiving dinners, and those guests often have the option to stay at the attached Cohasset Harbor Inn.