About this Business
From Our Editors
ROCfish hauls in fresh fish, crab, lobster, shrimp, and clams every day from the ports of Boston Harbor, often getting the seafood in less than 12 hours after it comes off the boats. In the kitchen, cooks transform the catches into seafood through the power of steam or a fryer, filling plates with clams and lobster or baskets with tender fried shrimp and clam strips. Behind their full bar, which is decorated and nautical décor such as anchors, cheery bartenders pour beers or wine and mix specialty cocktails. Walls, punctuated with Cape Cod–style windows, surround the interior, which is filled with small tables as well as two 10-seater farm tables in the center of the room.