Lobster Pot

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.