This spot serves seafood straight from the harbor, such as the oysters used in an off-the-menu linguine dish that Curtis Stone tried. The oysters are marinated in a sweet-spicy brine and smoked before being added to the pasta. Wine-steamed clams complete the dish, which Curtis called “sensational.”
Special Dishes: Tomato Saffron Mussels, Smoked Oyster and Clam Linguini
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.