Executive chef Dan Enos plates up an ever rotating array of fresh fish—New England mainstays like haddock and cod, as well as more-exotic choices, such as blacktip shark—depending on what’s flown in each day. The spacious local outpost of this national chain features a wide-ranging raw oyster bar, as well as steaks and other nonseafood entrées.
It's our first annual Readers' Choice Awards, presented by JetBlue, and we want to hear from you! We've selected ten categories - now it's up to you to cast a...