BOSTON – April 10, 2013 – Spring is just starting to make an appearance in Massachusetts, but our chefs already have summer on the brain. While year-round dining is spectacular in the Bay State, summer is a favorite time for dining out and for fresh, local fish, vegetables, and fruits. Below is a roundup of what you might see on Massachusetts menus in 2013. For more information on all that Massachusetts has to offer, visit, follow us on Twitter @visitma, or become a fan on Facebook.

Greater Boston

Ethel “Babe” Sewall’s Lobster Roll, Chef Jeremy Sewall
Island Creek Oyster Bar, Boston 
Chef Sewall’s grandfather was a lobsterman, and lobster rolls were guaranteed to be on the lunch table the day after a big lobster cookout. Sewall’s recipe was his grandmother’s and is simple, paying homage to fresh lobster. Added ingredients like pickles, lemon juice, and mayonnaise, add flavor and make this a sandwich that invokes the feeling of summer any time of year.

Scallops over Grilled Corn and Fregola Salad, Executive Chef Greg Jordan
Mare Oyster Bar, Boston 
Nothing says summery quite like seafood and grilled corn! Chef Jordan’s scallop dish, which includes fregola or cous cous, red onion, and peppers, combines the flavors of the season into a simple meal that lets each of the ingredients shine through.

Harpooned Swordfish, Chef Armand Toutaint
Turner Fisheries, Boston
Harpooned swordfish has a very short season in the summer, but Chef Armand takes advantage of it by developing creative recipes with swordfish at the center. One such recipe is full of citrusy notes with lemon juice in the marinade and orange and grapefruit segments, along with crystallized ginger for a finish that has a punch.

North of Boston

Lobsta Lobsta Pizza, Owner/Chef Dirk Isbrandtsen
Capt’s Waterfront Grill, Salem
Famous for his grilled lobster, Owner and Chef Dirk Isbrandtsen takes an American favorite and makes it uniquely Massachusetts with sweet lobster meat and more than delicious with cheddar cheese and truffle oil.

Pan-Seared Mustard Encrusted Scallops with Smoked Bacon, Executive Chef Brian White
Emerson Inn by the Sea, Rockport
A whole grain mustard crust and smoky bacon complement the flavor of fresh scallops in this dish at Emerson by the Sea. Chef White says that this versatile recipe pairs well with a variety of sides including seafood risotto or sautéed greens.

New England Crab Cakes, Executive Chef Sarafino Keezer
Finz, Salem
The focus of the menu at Finz is fresh and creative food that highlights native seafood. One example of this is Chef Keezer’s crab cakes, which include a pound of lump crab meat per batch. Add-ins like mustard, Tabasco, and Worcestershire sauce serve to add flavor without covering up the taste of the crab, making them a favorite of anyone who visits the restaurant.

Shrimp and Scallop Sophia, Executive Chef Steve Nelson
Nathaniel’s at the Hawthorne Hotel, Salem
Chef Nelson is known for creating some of New England’s finest cuisine in the charming seacoast city of Salem. Chock full of shrimp and scallops, this comforting dish includes spinach, garlic, asparagus, and Béarnaise sauce.

Cape Cod and the Islands

Local Littleneck Clams with Chorizo & Summer Corn, Chef Erin Zircher
Cru, Nantucket
Chef Zircher combines fresh, local clams with flavorful Chorizo, giving a nod to Massachusetts’ Portuguese heritage. Summer sweet corn, chorizo butter, and grilled bread finish off this hearty dish.

Vineyard Fluke over Yukon Gold Mashed Potatoes with Vegetable Succotash, Chef Alexander Wilson Nagi
Martha’s Vineyard Chowder Company, MV
Chef Nagi is a Massachusetts native who grew up visiting Martha’s Vineyard with his family. His modern New England cuisine is inspired by the island’s bounty, his fluke recipe containing local corn and other vegetables.

The Naked Oyster Bouillabaisse, Executive Chef, Florence Lowell
The Naked Oyster, Hyannis
This traditional recipe from the South of France has been adapted by Chef Lowell to utilize the fresh and native products from the sea and land that Cape Cod offers in the summer. This dish features as many local ingredients as possible, including white wine from Cape Cod’s own Truro Vineyards.

Towering Tuna Tempura, Chef Robbin Haas
The Pointe, Provincetown
Inspired by local fishermen and farmers, Chef Haas creates recipes that use local ingredients and adds an international flair. The Towering Tuna Tempura includes ingredients like pickled ginger, green tea soba noodles, and nori to accentuate and add to the flavors of ahi grade tuna loin.

Central Massachusetts

Sesame Lobster Stir Fry, Chefs Brian Flagg and Joseph Wong
The Sole Proprietor, Worcester 
Named one of the top ten seafood restaurants in America, The Sole has been a staple of New England seafood for more than 30 years, with an emphasis on locally sourced seafood in their ever-changing menu. Local executive chefs Brian Flagg and Joseph Wong (who specializes in Japanese and Indonesian cuisine) have created a menu that blends traditional New England ingredients with Asian flavors. Try the Sesame Lobster Stir Fry, served with veggies in teriyaki sauce over linguine.

The Berkshires

Oven Roasted New England Cod, Chef Benjamin Daire
Alta Restaurant and Wine Bar, Lenox
Just one of the many locally sourced, farm-to-table type eateries in the area, Alta’s focus is on unique dishes made from quality, usually organic ingredients. Executive chef Benjamin Daire is originally from France, where he learned from some of the best Parisian chefs. Try the Oven Roasted New England Cod with risotto, spinach, and roasted tomatoes.

Wellfleet Clam and Bacon Pizza, Executive Chef Brett Menke
The Farm Table at Kringle Candle, Bernardston 
Chef Menke believes that fine cuisine must be absolutely ingredient-driven. Superior raw materials, respect for the ingredients, and love for his work result in favorites such as a Wellfleet Clam and Bacon Pizza, featuring native Massachusetts clams, local bacon, and garlic cream.

About MOTT
The Massachusetts Office of Travel & Tourism (MOTT) is the state agency dedicated to promoting Massachusetts as a leisure-travel destination. An integral part of the state’s economy, tourism generates more than $915 million in state and local taxes and $14.4 billion in travel related expenditures and supports 121,500 in-state jobs. Web site:

Contact: Lisa Simmons, MOTT

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Vicki Cimino, Connelly Partners

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