THIS RESTAURANT IS CLOSED Butcher Bay

THIS RESTAURANT IS CLOSED Butcher Bay Restaurant Review:

The late and lamented Seymour Burton is gone, but in the restaurant’s stead is something more exciting: Butcher Bay, a New England-style seafood haunt. Think an old-fashioned, wood-paneled spot in Provincetown during the off-season and you wouldn’t be far off. Everything has a carefully crafted patina, making it seem as if the restaurant has been around for ages. The food, thankfully, is fresh-off-the-boat, paired with the kind of hearty, absorbent carbs that you can’t help but love. Starters like crispy, crunchy fried clam strips with rémoulade, an oyster and bacon po’ boy and a pair of chili dogs with french fries are the kinds of noshes one finds at the beach. The oyster chowder and scallop pan roast, however, are more suited to the winter months, even if the chowder is a bit thin and the pan roast bready. Between the effortlessly tasty raw bar, fresh seafood specials like blue crabs or even a good steak with hash browns for the piscatorially disinclined, Butcher Bay’s food is just like mom made. A thoughtful selection of wine and beer complements the menu.