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From Our Editors
Fishing boats never dock at Brodie’s Seaport, but their hauls are a mainstay of the eatery’s menu. Chef Billy Glidden and his culinary team show off the versatility of oceanic catches by stuffing fresh North Atlantic lobster into buttered Brioche hot dog buns, sauteeing shrimp and scallops to top papardelle pasta, and frying fish to a golden brown for classic plates of fish and chips. Not only chefs of the sea, they complement their aquatic fare with custom-grilled Angus burgers, crowned with toppings such as blue cheese crumbles, onion rings, and sliced jalapenos and sandwiches such as the Italian sausage sandwich, a classic dish from before Italians learned how to sweet talk fish into their boats.
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