photo credit: Timothy O'Connell
This perpetually busy Provincetown institution has been open since 1943 (Anthony Bourdain even worked here as a dishwasher in 1972), and as the name suggests, is where you should eat some lobster for lunch or dinner. Order the pan-roasted variety, which consists of a live lobster cut in half, seared, and flambéed with brandy over a butter sauce made of leeks, chill sauce, and fine herbs. If you’re looking to eat as much seafood as possible, get the shellfish algarve bouillabaisse, made with a garlic and olive oil base with steamed shellfish, shrimp, calamari, and fish served over pasta.
Sign up for our newsletter.
Be the first to get expert restaurant recommendations for every situation right in your inbox.