What’s the Difference?

It’s important to note that our menu challenges traditional seafood recipes by serving items that are naturally gluten-free and dairy-free. We have a responsibility to be mindful of customers, and we believe we should cater to these diets. When Alex found out that Allison has to follow a strict gluten-free diet, due to lifelong health problems, he had to learn the ropes of this dietary restriction and was convinced that his menu could shine with it in mind.

Most restaurants that feature fried foods (seafood or not) use wheat flour, but Alex insists against it. Using a mixture of cornmeal and cornstarch in his fry breading, having a designated fryer for fries, and sticking to a traditional Tempura Batter (rice flour, cornstarch, and carbonated water) achieve a gluten-free menu without substitutions.

A highlight of the menu was creating a gluten-free clam chowder. Using flour to thicken a New England-style clam chowder is common, but Alex chose to puree potatoes, which lend the same viscosity and further enhance the flavors of the chowder.

Alex designed this menu with specific, local sources in mind: classic split-top style buns from Big City Small World Bakery, seafood from Plum Market (who sources through Fortune Fish and others), and produce from Frog Holler (the chervil for the herbed mayo on the Lobster Roll is grown in Michigan and extremely hard to find). Investing in the local economy and bringing their products to our customers reinforces our philosophy that food should be highly sustainable.

So that’s the difference. Paying attention to these intimate details makes sure we always focus on what’s best.

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