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M.C. Perkins Cove Restaurant Review: Large picture windows showcase the crashing surf in the cove while the menu pays attention to the seasons, with all vegetables coming from nearby gardens. Seafood is the house specialty with a raw bar that includes a "grand shellfish tower" of clams, jumbo shrimp, mussels and lobster. Move on to one of the “Maines,” which might be a whole fried trout or roasted salmon or linguine with clams, pancetta and parsley, or veal and pork meatloaf. Go à la carte with steaks served with "Evil Carbos" like cheddar mashed potatoes, Mark’s Corn Custard or onion rings. “Virtuous Vegetables” can be added, such as eggplant tamarind or green bean salad. Desserts are creative as well; highlights are a trio of cupcakes and a chocolate brownie with house-made marshmallow and coffee ice cream, or sticky toffee pudding with warm bourbon caramel. The wine list presents domestic whites to pair with the seafood along with rich red selections for the steaks. Sunday brunch with live jazz music happens February through mid-May and again mid-October through December. Blueberry donuts with lemon thyme glaze is a small plate; Maine peekytoe crab cakes with spicy rémoulade and Mom’s coleslaw a medium plate; larger plates range from a crab frittata with caramelized onion, potatoes, spinach and toast to a variety of burgers or sandwiches.