2003 BEST Seafood Restaurant, West
For the healthy: blackened tuna sashimi. For the daring: wasabi-crusted salmon. And for the hungry: a lobster roll that’s meaty, chunky, and sweet. No matter what your palate craves from the sea, Skipjack’s probably serves it, and serves it well. This year, the Newton and Natick branches of the three-restaurant chain even began to feature sushi, from hearty lobster maki rolls to thin-sliced tuna sashimi. Or bypass the raw and head straight for the cooked—everything is flapping-fresh and runs from the creative (mahi-mahi grilled to perfection, then smothered in a peach pepper salsa) to the traditional. (The Boston clam chowder is a rich meal unto itself.)
Be respectful of our online community and contribute to an engaging conversation. We reserve the right to remove impersonators or personal attacks, threats, profanity, or flat-out offensive comments. By posting here, you are permitting Boston magazine and Metro Corp. to edit and republish your comment in all media.