Best Seafood Restaurants IMHO

I do not regret formerly working for a big Boston firm. You may think it is the money or the legal experience, but for me, primarily, it is the food. Firms constantly coax law students to working for them by providing lavish restaurant invitations and offers those incentives to associates who are willing to continue the cycle of life by continuing the ruse that law firms are nothing but food tasting activities with small dollops of work in between.

When I was in 5th grade, I first tasted and loved sushi, but it was the exception to my general rule that raw food is disgusting and should be avoided at all costs. If I had not worked at the firm, I would not have been forced to revoke this rule. At one three hour lunch, raw clams and oysters, the jewels of the ocean, were brought to the table as the appetizers, and I cautiously decided to try each one. I gingerly pried the slimy meat from the shell and was hooked after the first taste.

I have not had the good fortune of sampling the raw bar at every seafood restaurant, but I have had the privilege of sampling the raw bar at Kingfish and the Atlantic Fish Co. Both restaurants provide a wonderful selection of fresh raw shellfish. In addition, each restaurant offers delicious bread. Kingfish has the advantage of decor and presentation, plus their bread has special seasonings. The Atlantic Fish Co. has no pretension and provides more comfortable seating. The Atlantic Fish Co's fresh bread with premelted butter is addictive and can make you forget about the main course.

Unfortunately both restaurants are rather expensive. If you do not want to leave Cambridge and still have delicious seafood, then I would recommend Dolphin Seafood. Dolphin Seafood does not offer a raw bar, but does offer raw selections in the appetizer selection. In addition, the rolls are similarly as distracting as the bread offered at the Atlantic Fish Co. Because it is located in Cambridge, the restaurant can be more accomodating to large parties with small wallets. The wait staff is very attentive and eager to please.

Of course, each of the aforementioned restaurants offer more mainstream seafood selections for those reluctant to try the uncooked portion of the menu.

ADDENDUM: Tuesday, 2/22/05
I forgot the East Coast Grill (ECG), and for that, I apologize profusely! Oddly enough, I have never tasted the Raw Bar there, but on one random occasion, I did have Sunday brunch there and renewed my love for ham steak and authentic chorizo. They were offered in a special, "Green Eggs and Ham." The green eggs were prepared over easy and had some type of seasoning, which made it look green.

When I use the term 'ham steak,' I use it literally. The ham steak was almost as large as the plate and 1/2 inch thick. Most of the time, when you see ham steak on the menu, it is something that is offered in the cold cuts aisle in the supermarket next to Oscar Mayer, which is adequate for home use, but insufficient for any restaurant to offer.

In addition, I ordered the chorizo as a side dish, and the staff happily obliged my love for meat! It was a real chorizo link--substantial, full of spice and not an overpowering smoky flavor.

I'm not sure why I did not try the seafood that Sunday, but I think that it had something to do with my adoration for Anthony Bourdain and fanatically adhering to his advice to stay away from certain dishes at certain times. In retrospect, it was a silly thing to do, particularly considering how amazing this restaurant is. I will not make the same mistake twice and will obey AB's other rule to throw caution to the wind when trying something new.