IN THE KITCHEN There’s something so easy about takeout: You don’t have to get dressed, for one thing. But where to get good takeout in the suburbs? It’s usually an afterthought at restaurants and you might want higher quality fare than you can get at a fast-food place. This was … [Read more...]
Oysters set the stage at Duxbury’s gastropub
IN THE KITCHEN As I bite into a fried oyster on my first visit to The Oysterman, my mood lifts. The dish is good and good-looking, too, with yellow, cornmeal-coated oysters set atop pink pickled onions, green lettuce, lime wedges, and dots of an orange aioli. The plate sends a … [Read more...]
South Shore restaurant news and notes
Restaurants everywhere come and go, and some just have facelifts. Cooks, too, do a lot of moving around as a way to move up the ladder and learn from other chefs in a business that sees more action than most. But even by industry standards, the South Shore restaurant scene is … [Read more...]
Harpoon Brewery’s Island Creek Oyster Stout
Did you hear about the oysters from Duxbury who grew up to be beer? True story. One hundred and eighty bivalves, reared from tiny "seeds" in Duxbury Bay, were harvested on Jan. 21 and driven to the Harpoon Brewery in Boston's Seaport district. Upon arrival, oyster farmer … [Read more...]
